Greek Stuffed Cabbage Rolls (Print Version)
# Ingredients:
→ For The Ground Meat Filling
01 -
750 grams ground meat (half pork, half lean beef)
02 -
100 grams round grain white rice
03 -
Olive oil
04 -
150 grams minced red onion
05 -
70 grams minced leek (green parts reserved for sauce)
06 -
70 grams minced spring onions (green parts separated from white)
07 -
2 tablespoons minced dill
08 -
2 tablespoons minced parsley
→ For The Cabbage Rolls
09 -
1 large white cabbage (approximately 3 kg)
10 -
1 medium carrot, cut into sticks
11 -
2 bay leaves
12 -
1 small celery branch
13 -
5 tablespoons extra virgin olive oil
→ For The Egg-Lemon Sauce
14 -
2 medium-sized eggs at room temperature
15 -
80 ml fresh lemon juice
16 -
Zest of ½ lemon
17 -
5 tablespoons extra virgin olive oil
18 -
4 tablespoons all-purpose flour
19 -
Freshly ground pepper
20 -
Sea salt
21 -
1 liter hot water or stock
# Instructions:
01 -
Remove outer leaves from cabbage and stem. Boil in a large pot covered by water (2/3 submerged). Turn periodically and cook for 15 minutes. Reserve the cooking water for sauce and let the cabbage cool.
02 -
Saute onion, white part of spring onions, and leeks in olive oil until softened. Add green parts of spring onions and saute. Add rice and stir until moistened. Pour in 1½ cups hot water and cook until absorbed. Combine this mixture with ground meat, herbs, and 5 tablespoons water. Mix well.
03 -
Line the base of a 6-liter pot with green leek parts, carrot sticks, bay leaves, and celery branch. Cover with reserved raw cabbage leaves to create a non-stick layer.
04 -
Lay cabbage leaf flat, trim the thick base, and overlap edges. Fill with 80 grams of filling and roll tightly, folding edges envelope-style. Place seam-side down in pot. Repeat with all leaves.
05 -
Place rolls tightly in pot, season with olive oil, salt, and pepper. Add a dinner plate on top to keep rolls in place. Pour 1 liter cabbage water or stock, bring to boil, simmer for 1 hour partially covered.
06 -
Drain 3 cups of stock, whisk 1½ cups into beaten eggs mixed with lemon juice and zest. Set aside. Heat olive oil and flour in a saucepan, whisking to create a roux, and incorporate remaining stock. Combine both sauces and pour over rolls.
07 -
Simmer rolls with sauce for 2-3 minutes, then let stand for 30 minutes off heat. Serve with fresh pepper and extra lemon juice.
# Notes:
01 -
Ensure cabbage leaves are pliable by boiling carefully to avoid tearing.
02 -
Layering cabbage leaves in the pot prevents rolls from sticking during cooking.