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Stuffed Cabbage With Rice & Pine Nuts Avgolemono (Greece) |
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Serves: 6 2 cabbage heads3 tablespoons butter clarified 1 onion chopped fine 1 cup water 1 cup long grain rice 1/4 cup raisins or currants 1/2 cup pine nuts 1/4 cup parsley fresh, chopped 1/4 cup dill weed fresh, chopped Salt & pepper 3 eggs 1 lemon juice only 2 tablespoons butter cut into bits Plunge cabbages into boiling salted water and cook about 8 minutes, then drain thoroughly and set aside while you prepare the filling. In a heavy skillet heat the clarified butter, add the chopped onions and cook until soft and transparent. Add the water and bring to a boil, then add the rice and stir. Lower the heat and simmer gently until the rice has absorbed the liquid, approximately 15 minutes. Remove from heat and add the raisins or currants, pine nuts, parsley, dill and season with salt and pepper. Cool Separate 2 of the eggs and mix the egg whites into filling. Reserve the yolks for the avgolemono. Stuff and roll the cabbage leaves, using one heaping tablespoon filling, roll up snugly, then place, seam side down, in a casserole. Dot with butter and add water to cover, then cover cabbage rolls with an inverted plate and cover casserole. Simmer for approximately 1 hour, then transfer to a warm serving dish and keep warm. Strain the remaining liquid for the avgolemono sauce. Beat the remaining eggs and yolks for 2 minutes. Continuing to beat, gradually add the lemon juice. Then add the 1-1/2 cups cooking liquid by droplets, beating steadily, until all has been added. Cook over hot water, not boiling, stirring constantly until the sauce thickens enough to coat a spoon. Pour over the cabbage rolls and serve hot. Stuffed Cabbage With Rice & Pine Nuts Avgolemono (Greece) is from the Cook'n Vegetarian collection. Click here to get this CD or better yet...download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! |
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