Recipe 4 All: Stuffed Cabbage With Rice & Pine Nuts Avgolemono Recipe — Every recipe in the World on this site.

Recipe 4 All: Stuffed Cabbage With Rice & Pine Nuts Avgolemono Recipe

Stuffed Cabbage With Rice & Pine Nuts Avgolemono

Yield: 6 servings
2md Cabbage heads
3tablespoon Clarified butter
1md Onion; chopped fine
1cups Water
1cups Raw long grain rice
¼cups Raisins or currants
½cups Pine nuts
¼cups Chopped fresh parsley
¼cups Chopped fresh dill
  Salt & freshly ground pepper
3  Eggs
1  Lemon, juice only
2tablespoon 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 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. From: "The Food

Your Stuffed Cabbage With Rice & Pine Nuts Avgolemono is ready. Bon appetit!

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