Cabbage Rolls (λαχανοντολμαδάκια)

Most people associate cabbage rolls with slavic cuisines but the Greeks have had cabbage in their cooking as well. It's a winter staple and our family's had cabbage rolls as part of our winter roster of meals.

For as long as I can remember, our family has enjoyed cabbage rolls with an Avgolemeno Sauce. The more familiar cabbage roll comes accompanied with a tomato sauce but I think you find cabbage rolls with Avgolemeno Sauce to be a refreshing new take on this comforting dish.

First, I'm going to show you how to get your cabbage leaves and then I'll make a filling and then close off with a Avgolemeno Sauce.

Cabbage Rolls (λαχανοντολμαδάκια)
(makes 30)


1 large cabbage
1 1/2 cups of Arborio Rice (this rice adheres best)
1/4 cup olive oil
3 medium onions, diced
3 cloves of garlic, minced
1/4 cup tomato puree
1 lb. lean ground beef
1 lb. ground pork
1 tsp. black pepper
3 tsp. of salt
1 cup chopped fresh dill
1 cup chopped fresh parsley

1. Bring a large pot of water to a boil with a little salt. Meanwhile, remove the outer leaves of the cabbage and the hard stalk (root) of the cabbage. Wash it and put into the boiling water for 10 minutes. Carefully remove the cabbage from the water by using a large fork.
   
2. Using some tongs, carefully peel away each leaf and unwrap the head of boiled cabbage. Remove the the bottom part of the main rib from each leaf. Repeat this process with all your leaves and reserve.
3. Bring a large saucepan to medium-high heat, add the olive oil, onions and garlic. Simmer to soften the onions for about 10 minutes.
   
4. Take the saucepan off the heat and add your tomato puree, ground beef, ground pork, rice, parsley, dill, salt and pepper and mix until thoroughly incorporated.
5. Take a cabbage leaf and place a heaping Tablespoon of the meat mixture near the bottom of the leaf. Fold the two ends of the leaf inwards and roll it up into a long narrow shape. (do not roll too tightly as the rice will expand and may break your leaves)
6. Place some spare cabbage leaves on the bottom of your roasting pan and start placing the stuffed cabbage leaves in concentric circles.
7. Place some more loose cabbage leaves over the stuffed cabbage and you may even place a heavy plate on top to prevent them from breaking open.
8. Add 3 cups of low sodium chicken (or vegetable) stock into the roasting pan, cover with the lid and place into a pre-heated 375F oven for 90 minutes. Reserve and prepare the sauce.
   

Avgolemeno Sauce

5 Tbsp of olive oil
4 Tbsp. of flour
Juice of 2 lemons
3 eggs
1/2 tsp. salt

1. Beat your eggs and lemons in a bowl and reserve. Bring a saucepan to medium high heat and add the oil and flour and stir with a wood spoon for 5 minutes.
2. Take a cup of the cabbage roll stock and pour it slowly into your flour/oil roux and mix it throughly.
   
3. Now beat the stock and flour mixture and slowly pour the egg & lemon mixture into your saucepan. Take off the heat, adjust seasoning with salt to taste.
4. Pour the Avgolemeno Sauce over all the cabbage rolls and holding on to the handles of the roasting pan, gently shake it back & forth to throughly blend the Avgolemeno Sauce with the remaining stock in the cabbage rolls. Serve warm.
   

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