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Cooked by: Chef / Ethnicity: Greek cuisine / Last Modified: 10/23/2008 / Number of Servings: 6 |
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Directions: Plunge cabbages into boiling salted water and cook about 8 minutes, then
drain thoroughly and set aside while you prepare the filling. In a heavy
skillet heat the clarified butter, add the chopped onions and cook until
soft and transparent. Add the water and bring to a boil, then add the
rice and stir. Lower the heat and simmer gently until the rice has
absorbed the liquid, approximately 15 minutes. Remove from heat and add
the raisins or currants, pine nuts, parsley, dill and season with salt and
pepper. Cool. Separate 2 of the eggs and mix the egg whites into
filling. Reserve the yolks for the avgolemono. Stuff and roll the
cabbage leaves, using one heaping tablespoon filling, roll up snugly, then
place, seam side down, in a casserole. Dot with butter and add water to
cover, then cover cabbage rolls with an inverted plate and cover
casserole. Simmer for approximately 1 hour, then transfer to a warm
serving dish and keep warm. Strain the remaining liquid for the
avgolemono sauce. Beat the remaining eggs and yolks for 2 minutes.
Continuing to beat, gradually add the lemon juice. Then add the 1-1/2
cups cooking liquid by droplets, beating steadily, until all has been
added. Cook over hot water, not boiling, stirring constantly until the
sauce thickens enough to coat a spoon. Pour over the cabbage rolls and
serve hot.
| Ingredients:
2 medium Cabbage heads
3 Tablespoon(s) Clarified butter
1 medium Onion; chopped fine
1 Cup(s) Water
1 Cup(s) Raw long grain rice
1/4 Cup(s) Raisins or currants
1/2 Cup(s) Pine nuts
1/4 Cup(s) Chopped fresh parsley
1/4 Cup(s) Chopped fresh dill
3 Eggs
1 Lemon, juice only
2 Tablespoon(s) Butter; cut into bits |
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