Stuffed Cabbage with Rice & Pine Nuts Avgolemono
Recipe
- Title:
- Stuffed Cabbage with Rice & Pine Nuts Avgolemono
- Categories:
- Greek, Vegetarian, Rice/grains
- Yield:
- 6 servings
Directions
- Karen Mintzias 1/2 c Pine nuts 2 md Cabbage heads 1/4 c Chopped fresh parsley 3 tb Clarified butter 1/4 c Chopped fresh dill 1 md Onion; chopped fine Salt & freshly ground pepper 1 c Water 3 Eggs 1 c Raw long grain rice 1 Lemon, juice only 1/4 c Raisins or currants 2 tb Butter; cut into bits
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.
- From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York.
Directions
- Typed for you by Karen Mintzias
[ Comment, Edit or Article Submission ]
