Beef Cabbage Rolls by scooby

posted by scooby 03-23-99 5:30 AM

Stuffed Cabbage Rolls
(Dolmades Me lahano)

1 large head cabbage
1 1/2 lbs ground beef
1 large onion, finely chopped
1-2 cloves garlic, minced
2 -3 tablespoons parsely, chopped or 2 tablespoons fresh dill, snipped
1 egg, slightly beaten
1/2 cup cooked rice
5 tablespoons butter
salt and pepper to tast
Egg-lemon Sauce to follow

wilt cabbage leaves by scalding in boiling water. Drain and cool in cold water. Cut out heavy ribs and place them in the bottom of a deep pot.

In a large bowl, combine and mix meat, onions, garlic, parsley or dill, egg, rice, salt and pepper. Place about 2 tablespoons of the meat mistur on wide end of leaf, fold sides toward center and roll up. Layer close together, seam down, in the pot containing heavy ribs.

Add butter and enough water to cver rolls. Sprinkle a ittle more salt and pepper over all. cover with a heavy plate and lid of pot and cook slowly for about 1 hour.

Use the stock to make the following Egg-Lemon sauce.

Egg-lemon Sauce
(Saltsa Avgolemono)

3 eggs
1 teaspoon cornstarch
Juice of 2 lemons
2 cups hot broth or stock

In blender beat eggs until frothy. Add cornstarch and continue blending. Turn spped to low and add lemon juice.

Slowly ladle hot broth into mixture until all broth is added. ( I must emphasize slowly here)

Pour mixture into a medium saucepan and heat on low stirring constantaly so that sauce will not curdel. Heat only until sauce comes to a boil and thickens. Do not boil.

Pour over cabbage rolls and serve hot.

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