12/11/2021
by Greco Roots
Greek cabbage rolls with lemon sauce
Ingredients:
For the rolls:
1 large white cabbage
1kg ground meat
1 onion, finely chopped
100gr cooked Carolina rice (or frumenty)
1/3 bunch parsley, finely chopped
1/3 bunch dill, finely chopped
1/2 teaspoon cumin
salt and pepper
4 tablespoon of extra virgin olive oil
For the sauce:
2 tablespoons butter (70gr)
2 tablespoons all-purpose flour (70gr)
3 cups of the water with which we boiled the cabbage
2 lemons
lemon zest from 1 lemon
2 eggs
pepper
Method:
For the cabbage rolls:
- Place a pot with water on heat, add salt, and let it boil.
- Cut the stem of the cabbage. Put the cabbage in the pot with the stem side facing down.
- Remove the outer leaves of the cabbage carefully. Follow the same process for 15 minutes until we remove all of the leaves. Then, put them onto a baking pan to drain. Don't throw away the water.
For the stuffing:
- In a bowl, add the ground beef, rice (or frumenty), cumin, parsley, dill, onion, salt, pepper, and extra virgin olive oil. Mix well.
Preparation:
- Take one cabbage leaf, add 1 tablespoon of the filling and roll. Follow the same process for the rest of the leaves.
- Place them onto a baking pan.
- Put them in the oven and bake for 30 minutes, 180°C (350°F).
For the sauce:
- Place a pot on heat and add the butter.
- As soon as butter melts, add the flour and sauté.
- Add the water with which we boiled the cabbage in batches, while stirring with a hand whisk until the sauce thickens. Remove from the heat.
- Add the lemon zest and juice, pepper, and mix.
- Put the cabbage rolls in and let them steep for a few minutes. Then, remove.
Spread a little bit of the sauce over the cabbage rolls and enjoy!
Credits: Nadja Joseph