• 400 grams lamb mince

  • 400 grams beef mince

  • 1 large cabbage

  • 1/4 cup basmati rice

  • 2 large onions

  • 1 clove garlic

  • 3 tomato’s

  • Plenty cracked pepper

  • Some salt, not a lot

  • ¾ teaspoon nutmeg

  • Parsley fresh is better 1/4 cup

  • 2 eggs

  • Chicken stock, 2-3 litres


  • 6 eggs

  • Juice from 5 or 6 lemons

  • Hot stock from rolls


  • 1.

    Remove old leaves from cabbage and retain

  • 2.

    Get large steamer and place cabbage in, then fill steamer till water just covers cabbage

  • 3.

    Remove cabbage and boil water

  • 4.

    Place cabbage in boiling water and wait 3 minutes or until you can start to pull outer leaves off

  • 5.

    Continue turning cabbage and pulling leaves off until the cabbage is gone.

  • 6.

    Place leaves in a large covered bowl as you remove leaves, so they continue to soften

  • 7.

    1. Dice onions, garlic, tomato’s

  • 8.

    In a large bowl combine all ingredients and mix well with hands.

  • 9.

    Remove cabbage leaves one at a time and cut to a rollable size, most times you get two rolls out of 1 leaf

  • 10.

    Line large pot with old cabbage leaves so the pot doesn’t burn the rolls

  • 11.

    Roll each cabbage roll about the size of a spring roll

  • 12.

    As you roll each roll place it in the pot and as layers

  • 13.

    Put stock into pot over the rolls and just 1/3 up rolls, don’t over fill

  • 14.

    Bring to boil and then reduce to a simmer for 2-3 hours.

  • 15.

    Remove rolls and put into large serving dish, covered with alfoil

  • 16.


  • 17.

    Separate all eggs and retain both parts

  • 18.

    Juice all lemons

  • 19.

    Beat egg whites until very stiff

  • 20.

    Add back egg yolks and slowly combine with yolks

  • 21.

    Add lemon juice

  • 22.

    Black cracked pepper

  • 23.

    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

  • 24.

    You will end up with a thick egg and lemon sauce

  • 25.

    Remove alfoil from rolls, place rolls into 2 serving dishes and pour finished egg mix over rolls.


Great as an entrée

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