GREEK STUFFED CABBAGE ROLLS (lahanodolmades)

Cabbages are still around in Spring and the savoy and spring cabbage are in abundance with their sweeter flavour.  The cabbage leaves are filled with rice and minced meat packed with fresh dill and parsley.  They get served with a classic Greek lemon and egg sauce which adds a creamy uplifting zest.  Fantastic eaten as a main meal with some bread to mop up the delicious sauce or as the Greeks do, enjoy at room temperature as part of a mezze.

Preparation time - 1 hour

Cooking time - 1 hour

Skill - moderate

Makes 18- 20 

Ingredients 

1(800-1kg) large cabbage 

Filling 

450g minced beef, pork or lamb

¾ cup long grain white rice

1 onion, grated

1 medium carrot, peeled and grated

2 spring onions, finely chopped

½ cup fresh dill, chopped finely 

½ cup parsley, chopped finely

2 Tbsp extra virgin olive oil

2 tsp salt

½ tsp freshly ground black pepper

Poaching liquid

4 cups chicken stock

1 tsp salt

2 Tbsp extra virgin olive oil

Lemon, egg sauce (avgolemono) sauce

1 egg

2 egg yolks

1 - 2 lemons juiced (¾ cup)

2 tsp cornflour

Chopped dill and fresh lemon to serve

Method

Bring a large pot of lightly salted water to the boil.  This needs to be deep enough to submerge the whole cabbage.

Remove the core from the cabbage and any tough outer leaves.

Place the whole cabbage into the boiling water, core side down.  Cook for around 10 minutes. You will notice the leaves will easily fall apart. Remove and spread the leaves over a clean cloth to cool.

To make the filling - mix all the ingredients together ( i used my hands) to really get the rice, meat and flavourings to bind together well.

Place any tough outer or ripped leaves on the base of a heavy based deep pan/pot which can go on the stove top (this will protect the stuffed cabbage rolls when cooking).

On your workbench place a cabbage leaf with the stalky part facing you.  I used about 25g of filling per leaf (approx) and mould it into a rectangular shape.  Fold the bottom end of the leaf over the filling and then fold in the sides and roll up so it is a secure parcel.  Do not roll it too tight as the filling will expand on cooking.

Place the cabbage rolls, seam side down onto the cabbage lined dish. Repeat until finished.

To cook - pour over the stock, season with a little salt and pepper. Cover with a plate, reduce the temperature and cook gently for 45 minutes.  

To make the sauce - whisk the eggs until frothy, add the lemon juice and cornflour and whisk to combine. Gradually ladle in some of the warm stock from the pan and whisk continuously so as not to cook the eggs.  Pour over the warm cabbage rolls, shaking the pan gently so the sauce gets in between the rolls. The sauce will thicken and become glossy.

Serve immediately with more dill and fresh lemon.