Cabbage dumplings with egg lemon (avgolemono)
Cabbagedumplings with egg lemon, rice and minced meat is a traditional winter dishthat should not be missing from any Greek table!
Ingredients
- 1 big cabbage or 2 smaller ones
- 750 grams ground beef
- 250 grams Rice Carolina
- 1 bunch chopped dill (without the stems)
- 2 big dry onions grated on a coarse grater
- 2 big carrots grated on a coarse grater
- 1 big leek the white and soft green part finely chopped
- 6 fresh onions chopped the white part and some of the soft green chopped
- 100 grams olive oil for sauteing the minced meat
- 50 grams olive oil for sautéing the vegetables
- salt
- freshly ground pepper
Forthe egg lemonade (avgolemono):
- 3 eggs
- 2 piece fresh lemon juice
Instructions
- Remove the stem from a large cabbage and place it in a large, deep pot with the opening facing down, cover about 2/3 of the pot with water and boil for about 15 minutes without a lid.
- Then turn the cabbage upside down add a little more water and boil the cabbage for another 10 minutes until tender.
- Remove the cabbage from the pot and allow it to cool very well and peel it off.
- Meanwhile, in a wide saucepan and once hot, add 100 ml of olive oil and sauté the minced meat over medium heat with a little salt and pepper until it is browned.
- Add the dried onion, spring onions, leek and carrots along with 50 g of olive oil and sauté all the ingredients together for another 5 minutes.
- Remove the pan from the heat and add the rice along with the dill and a little more salt and pepper and mix well.
- Cover the bottom of the pot with a row of leaves to create a flat surface to rest the spaghetti noodles on.
- Lay the remaining cabbage leaves on the countertop on their curved side. Place two tablespoons of the prepared filling in the center of each leaf and fold both ends inward to enclose the filling and roll into a roll.
- Place the cabbage rolls in the pan next to each other close together and layer.
- Add cold water just enough to cover them and add 140 grams of olive oil and a little more salt, cover with a plate and put the lid of the pot or a heavy object.
- Boil for about 40 minutes on medium heat or until the rice is cooked and then remove the pot from the heat.
For the egg lemonade (angolemono):
- In a bowl, beat 3 egg whites with an egg beater until light and fluffy, then add the egg yolks along with the lemon juice.
- Slowly add the cabbage broth into the egg lemonade using a deep ladle, while beating with the egg beater to combine the ingredients.
To assemble:
- Pour the egg lemonade into the pot with the cabbage dumplings and shake the pot by the handles so that the egg lemonade gets everywhere.
- Return the pot to the heat and let the egg lemonade thicken slightly over very low heat without boiling it, as it will cut the egg, and serve with freshly ground pepper.