A traditional greek recipe connected to family meal and moments! A delicious and special dish, ideal for you special moments!
- 500g of beef mince
- 150g of Carolina rice
- 1 fresh onion (finely chopped)
- ½ bunch of dill (finely chopped)
- ½ bunch of parsley (finely chopped)
- 1 dry onion (finely chopped)
- 1 tbsp dried mint
- Lemon from 1 lemon
- 5 tbsp olive oil
- Salt and pepper
- The stuffing
- 1 large cabbage
- 2 carrots (slices)
- 1 large dried onion
- 1 leek cut into (slices)
- 3 cloves of garlic
- 2 liters of vegetable broth
- 2 egg yolks
- Juice of 2 lemons
- 2 tbsp corn flour
- In a bowl add minced meat, rice, fresh onion, dill, parsley, dried onion, lemon zest, mint, salt, pepper and olive oil and mix well. Put the bowl in the fridge.
- Then we take the cabbage and remove the upper piece (stalk) and with a knife we create a hole at this point to remove all the hard piece.
- Place a large pot and fill up with water, let it boil. Once it reaches boiling point, add the cabbage in, taking care so that the side with the hole is down (in the water). Reduce the heat’s intense so that the water is kept hot but not boiled
- Transfer the cabbage from time to time, so that it’s “boiled” on all sides. When the leaves start to soften, pick them one by one and place them in a plate or tray.
- Next, carrots and leeks are cut into slices. Slice the onion and the cloves of garlic and put it all together in the pot. Place 2-3 leaves of the boiled cabbage on them, so that you can add the rolls later.
- Remove the filling from the refrigerator. With a knife, we remove the hard part from each leaf so that it does not make it difficult for us to wrap.
- We take a tablespoon of filling and place it in the center of the leaf. Fold the edges of the leaf inwardly and close it by rolling it. We do the same procedure for all leaves.
- Place the rolls in the pot, without any gaps between them. Once we finish the process, cover with 2-3 leaves of cabbage and add a plate on top.
- In a saucepan, prepare 2 liters of vegetable broth and add it in until the broth reaches the surface of the dish. Place a something heavy on the plate to keep it in place (you can use a small pot filled up with water), and cook for 1 ½ hour.
- Beat in a bowl the yolks, lemon juice and corn flour, and add some of the hot broth from the pot. When homogenized, add the mixture to the saucepan and turn the pot in gentle motion or mix lightly.
- If we want the sauce thicker, add 2 drops of flour and 2 tablespoons of butter in a small pot, on a low heat. Stir well and once it’s ready, add it to the mixture of egg-lemon to make a creamy, velvety sauce.
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