A VERY TRADITIONAL GREEK DISH WITH EGG AND LEMON SAUCE
Remove old leaves from cabbage and retain
Get large steamer and place cabbage in, then fill steamer till water just covers cabbage
Remove cabbage and boil water
Place cabbage in boiling water and wait 3 minutes or until you can start to pull outer leaves off
Continue turning cabbage and pulling leaves off until the cabbage is gone.
Place leaves in a large covered bowl as you remove leaves, so they continue to soften
1. Dice onions, garlic, tomato’s
In a large bowl combine all ingredients and mix well with hands.
Remove cabbage leaves one at a time and cut to a rollable size, most times you get two rolls out of 1 leaf
Line large pot with old cabbage leaves so the pot doesn’t burn the rolls
Roll each cabbage roll about the size of a spring roll
As you roll each roll place it in the pot and as layers
Put stock into pot over the rolls and just 1/3 up rolls, don’t over fill
Bring to boil and then reduce to a simmer for 2-3 hours.
Remove rolls and put into large serving dish, covered with alfoil
Separate all eggs and retain both parts
Juice all lemons
Beat egg whites until very stiff
Add back egg yolks and slowly combine with yolks
Add lemon juice
Black cracked pepper
Slowly add back some of the stock that you cooked the rolls in, generally a third or a little more, mixing quickly as you add this hot liquid to the egg mixture to stop curdling. It’s really easy
You will end up with a thick egg and lemon sauce
Remove alfoil from rolls, place rolls into 2 serving dishes and pour finished egg mix over rolls.
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Great as an entrée
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