Stuffed Cabbage with Egg and Lemon Sauce
|Cabbage||3 Pound (1 In Number, 1.3 Kilogram)|
|Minced lamb/Beef / pork||2 Pound (1 Kilogram)|
|Basmati rice/Long grain rice||1 Pound, rinsed and soaked (500 Gram)|
|Fruity olive oil||4 Tablespoon|
|Ground cinnamon||1⁄4 Teaspoon (Freshly Ground)|
|Ground clove||1⁄8 Teaspoon (Freshly Ground)|
|Ground black pepper||1 Teaspoon (Freshly Ground)|
|Stock/Water||12 Fluid Ounce (350 Milliliter, Stock From The Pot If Rendering The Meat)|
|Pine nuts||3 Ounce (75 Grams)|
|Currants||4 Ounce (100 Grams)|
|Spring onions||1 1⁄4 Bunch (125 gm), white and light green chopped (1 Big Bunch)|
|Flat leaf parsley||1 1⁄2 Ounce, chopped (40 Grams)|
|Fresh dill||1 Ounce, chopped (25 Gram)|
|Chopped fresh mint||1 Tablespoon|
|For cooking cabbage cake|
|Olive oil||1 Tablespoon|
|Stock/Water||2 Fluid Ounce (50 Milliliter Stock From The Pot If Rendering The Meat)|
|Lemon/Cabbage / scented geranium leaves||5|
|For egg and lemon sauce and garnish|
|Eggs||3 Medium, separated|
|Grated lemon zest||1 Tablespoon|
|Lemon juice||6 Tablespoon (Of 3 Lemons)|
|Stock/Herb broth||12 Fluid Ounce (350 Milliliter Stock From The Pot If Rendering The Meat)|
|Finely chopped parsley||1 Tablespoon|
|Finely chopped dill||1 Tablespoon|
|Mint||1⁄4 Teaspoon, finely chopped|
If rendering the minced meat, bring a stock pot, with about 3 litres (5 pt) of water, to a rolling boil and immediately turn it down to a simmer.
Sprinkle in the minced meat, rubbing it between your fingers into tiny pieces.
Simmer for about 10 minutes, rendering most of the fat.
Skim off the fat and drain the meat in a sieve, reserving the broth.
Return the broth to the pot (or use water), bring it to the boil, then turn the heat off.
Submerge the whole cabbage in the liquid, weight it with a plate, and leave for r hour.
In a large heavy frying-pan, saute the minced lamb in 3 tablespoons olive oil until well browned.
Add the rinsed rice, cinnamon, clove, salt and pepper and continue sauteing until the rice is transparent.
Take 350 ml (12 fl oz) stock from the cabbage pot and add it, 50 ml (2 fl oz) at a time, to the frying-pan, until it has all been absorbed and the rice is al dente.
Add the pine nuts, currants, spring onions, parsley, dill and mint, and adjust the salt.
Remove the cabbage from the broth and detach the leaves.
Choose a bowl that will fit inside the stock pot.
It must be large enough to hold all the stuffing with room to spare for the cabbage.
Oil the inside lightly and line it with a double layer of cabbage leaves, arranging the outside leaves in a pleasing pattern.
Fill half-way with stuffing.
Cover with a layer of cabbage.
Fill with the remaining stuffing and cover with a final layer of cabbage.
Pour 1 tablespoon of oil, the ouzo and 50 ml (2 fl oz) of stock over the cabbage.
Weight the top with a plate.
Put another upside-down plate (or a trivet) in the stock pot and put in the bowl.
The stock should come half way up the sides of the bowl.
Strew bay leaves, thyme, lemon or other leaves and mint into the stock round the bowl.
Cover the pot tightly, bring to a simmer and steam for 1 1/4 hours.