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Stuffed Cabbage With Egg And Lemon Sauce

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Ingredients
  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)
  Salt To Taste
  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
  Ouzo 2 Tablespoon
  Stock/Water 2 Fluid Ounce (50 Milliliter Stock From The Pot If Rendering The Meat)
  Bay leaves 2
  Thyme sprig 2
  Lemon/Cabbage / scented geranium leaves 5
  Mint sprig 1
For egg and lemon sauce and garnish
  Eggs 3 Medium, separated
  Grated lemon zest 1 Tablespoon
  Lemon juice 6 Tablespoon (Of 3 Lemons)
  Cornflour 1 Teaspoon
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Side Dish
Dish: 
Stuffing
Ingredient: 
Lemon
Interest: 
Healthy

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