Stuffed Cabbage With Rice& Pine Nuts Avgolem

* Exported from MasterCook *

STUFFED CABBAGE WITH RICE & PINE NUTS AVGOLEM

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Greek Main Dish
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Karen Mintzias
2 md Cabbage heads
3 tb Clarified butter
1 md Onion -- chopped fine
1 c Water
1 c Raw long grain rice
1/4 c Raisins or currants
1/2 c Pine nuts
1/4 c Chopped fresh parsley
1/4 c Chopped fresh dill
Salt & freshly ground pepper
3 Eggs
1 Lemon, juice only
2 tb 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 juice.
Then add the 1-1/2 cups cooking liquid by droplets,
beating 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.



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