Ingredients
Units
Scale
FOR THE CABBAGE ROLLS:
- 1 large (or 2 medium) head of cabbage (I used savoy cabbage, but common cabbage will work)
- 1lb ground beef or lamb (we use grass fed)
- 1/2 cup arborio rice
- 2 tbsp olive oil
- 1 medium onion, grated
- 2 cloves garlic, minced
- 1/4 cup chopped fresh dill + more for garnish
- 1/4 cup chopped fresh parsley
- 2 spring onions, chopped
- 1 tsp salt
- 1/2 tsp ground black pepper
- 3 cups chicken stock
FOR THE AVGOLEMONO SAUCE
- 4 eggs
- juice of 1 large lemon or 2 medium lemons (about 1/2 cup)
- pinch of salt
Instructions
FOR THE CABBAGE ROLLS:
- Bring a large pot of water with a generous pinch of salt to a boil. While you wait for the water to boil, remove the core from the cabbage.
- Stick a fork into the center of the cabbage (where the core used to be) and dunk the cabbage into the boiling water until the outer leaves start to become soft (this takes about 3 minutes)
- Remove the leaves from the pot as they become soft and continue this process until all of the leaves have been softened.
- Remove the thick portion of the main rib from each cabbage leaf with a knife & cut any especially large leaves in 1/2 if necessary
- Heat olive oil in a skillet over medium heat and cook the grated onion & garlic for about 10 minutes, stirring often, until the onions soften and lightly caramelize.
- Add ground beef, rice, chopped herbs, spring onions, salt, pepper & the cooked onion & garlic together in a bowl, mixing until well combined
- Preheat the oven to 350F
- Place a cabbage leaf on a work surface & add a generous tablespoon of filling (about the size of a walnut) near the bottom of the leaf. Fold the bottom end up over the filling, then fold the two side ends of the leaf inward & then roll the leaf into into a bundle – making sure not to roll too tight as the filling will expand while it cooks
- Line a large baking crock with leftover cabbage leaves (this is where we use up all of the small or torn leaves) – this keeps the rolls on the bottom of the dish from over browning
- Arrange the cabbage rolls in the baking crock, packing them in rather snuggly so that they cannot move around while cooking & top the rolls off with more leftover cabbage leaves.
- Add the chicken stock to the baking crock, cover and bake for 90 minutes.
FOR THE AVGOLEMONO SAUCE
- In a heatproof bowl, set over a small pot of simmering water (or use a double boiler) add the eggs, lemon juice & a pinch of salt
- Whisk constantly until the sauce begins to thicken – the sauce is done when the whisk begins to leave a trail – remove from the heat
TO SERVE:
- Spoon avgolemono sauce over the cabbage rolls & garnish with fresh dill
- Prep Time: 0 hours
- Cook Time: 1 hour 30 minutes
