Stuffed Cabbage With Rice& Pine Nuts Avgolemono

* Exported from MasterCook *

Stuffed Cabbage With Rice & Pine Nuts Avgolemono

Recipe By : =

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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, the=
n
drain thoroughly and set aside while you prepare the filling. In a heav=
y
skillet heat the clarified butter, add the chopped onions and cook unti=
l
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. Coo=
l.
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 cabbag=
e
rolls with an inverted plate and cover casserole. Simmer for approximat=
ely
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, u=
ntil
all has been added. Cook over hot water, not boiling, stirring constant=
ly
until the sauce thickens enough to coat a spoon. Pour over the cabbage
rolls and serve hot. From: "The Food of Greece" by Vilma Liacouras
Chantiles, Avenel Books, New York.
=

Typed for you by Karen Mintzias
=



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