Stuffed Cabbage Rolls

Favorite Stuffed cabbage rolls for the people of Central and Northern Europe, Russia, the Balkan countries, Middle East, and many others.
From the Polish Golabki, bathed in melted lard or tomato sauce to our own cabbage, with fine, velvety Greek egg and lemon sauce, few people will resist the challenge.
Step-by-step instructions to facilitate all those who decide to make them, with their hands and enjoy them at their family table.
Delicious ingredients such as minced meat, rice, onions, herbs all wrapped in a thin sheet of cabbage and cooked in a pot in the oven, gives a unique dish.
The originality of the recipe is that with the thick cabbage on the basis of hull we put two pork chops, that will intensify the taste of all the dishes.
Try them!
work: 1h:30′ time: 2h:30′ medium:

Ingredients (8 servings)

  • 1 cabbage, large ∼1.5kg (3.3lbs)
  • 400g (14.1oz) minced beef
  • 300g (10.6oz) minced pork
  • 150g (5.3oz) rice
  • 2 onions, large chopped
  • 1 leek, sliced into thin rings
  • 6 cherry tomatoes or 2 medium tomatoes, diced
  • ½ bunch parsley, chopped
  • 3 tbsp mint, dried, optional
  • 50ml (1.7floz) olive oil
  • salt & pepper
  • ∼150ml (5.1floz) water, by boiling the cabbage
  • 2 pork chops

For the pan

  • 300ml (10.1floz) water from the cabbage
  • 50ml (1.7floz) olive oil
Cut the stalk of the cabbage into cone-shaped and remove the outer broken leaves.
Put the cabbage with the stem down, in salted water and boil for 7-8 mins. Drain and let them cool.
Do not throw the water in which boiled, you will need it.
In a bowl whisk together the two types of meat, rice, onions, leeks, cherry tomatoes, parsley, mint, olive oil, salt and pepper. Mix well and if the dough is too dry / tight pour some from the water that boiled the cabbage.
Leave it aside for 30 mins to mix the flavors.
In the meantime prepare the hull, by laying the basis of with thicker leaves. Add salt and pepper on both steaks and touch them on the leaves.
Detache and single out large leaves of cabbage from small.
The large, having a central thick trunk remove with a knife and if the sheet is too big cut it into smaller ones.
Touch the sheet on the bench, with the larger and more tender side towards us.
Put a spoonful of the filling.
Turn both sides over the filling to be covered…
… and we roll up, lifting and long side is facing us…
… as roll wrapping until you finish the sheet.
Place the cabbage rools in a row inside the hull, with the union down in two layers, until you finish the filling.
Above the cabbage rolls pour boiling water from the cabbage, olive oil, salt, and pepper.
Cover the pot and put it in a preheated oven at 180°C (356°F, Gas 4) for about 1 hour.

Egg & lemon sauce

  • 300ml (10.1floz) water, from boiling the cabbage
  • 100ml (3.4floz) broth from cooking the cabbage rolls
  • 2 tbsp corn flour
  • 2 eggs
  • 1 lemon, large & juicy
  • salt & white pepper
In a saucepan put water from the boiling cabbage and into that dissolve the cornflour. Add enough broth from the cooked food.
In a bowl divide the whites from the yolks and beat the egg whites in a light meringue. Add the egg yolks and lemon juice. Add salt and pepper and stir. Pour the contents of the bowl to the saucepan.
Let it boil over a moderate heat until thickened. Stir regularly. Once created the first boiling jets remove from the heat and pour half the sauce over the cabbage rolls. Grab the hull handles and we move cyclically. The rest we put in sauce boat to be added to the dishes served.

Author Zambia G. Sifaki