My Stuffed Cabbage Rolls (Lahanodolmades)

Name: My Stuffed Cabbage Rolls (Lahanodolmades)
Ingredients: 1 large head of tender cabbage, about 4 1/2 lbs (2 kg); 1 1/3-1 1/2 lbs ground beef (600-650 grams), preferably from the flank; 2 medium onions, finely chopped; 2 medium carrots, finely grated; 3/4 cup finely chopped parsley (about 15 grams); 1/2 cup finely chopped dill (about 10 grams); 1/3 cup tomato juice (about 80 ml); 1/2 cup Carolina rice (about 100 grams); Salt and pepper, to taste; 1/4 cup olive oil (about 60 ml); 2 1/2 cups cooking liquid from the pot, or as much as you have, topped up with water if needed, in which 2 beef bouillon cubes are dissolved (about 600 ml); 3 eggs; 1/3 cup lemon juice (about 80 ml); Salt and pepper, to taste; 2 tablespoons unsalted butter, plus 3 more tablespoons for the pot; 3 tablespoons cornstarch

tzoulitsa @tzoulitsa

My Stuffed Cabbage Rolls (Lahanodolmades)

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Ingredients

1large head of tender cabbage, about 4 1/2 lbs (2 kg)
1 1/3-1 1/2 lbsground beef (600-650 grams), preferably from the flank
2medium onions, finely chopped
2medium carrots, finely grated
3/4 cupfinely chopped parsley (about 15 grams)
1/2 cupfinely chopped dill (about 10 grams)
1/3 cuptomato juice (about 80 ml)
1/2 cupCarolina rice (about 100 grams)
Salt and pepper, to taste
1/4 cupolive oil (about 60 ml)
For the avgolemono sauce (egg-lemon sauce):
2 1/2 cupscooking liquid from the pot, or as much as you have, topped up with water if needed, in which 2 beef bouillon cubes are dissolved (about 600 ml)
3eggs
1/3 cuplemon juice (about 80 ml)
Salt and pepper, to taste
2 tablespoonsunsalted butter, plus 3 more tablespoons for the pot
3 tablespoonscornstarch

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Steps

1

Blanch the cabbage and separate the leaves for the rolls. Cut out the thick stem from each leaf and use the softer part for wrapping.
2

Mix all the filling ingredients together very well.
3

Line the bottom of a wide pot with any leftover blanched cabbage leaves, then place the stuffed cabbage rolls on top.
4

Place a plate on top of the rolls to keep them in place, then slowly pour in enough hot water to cover them and add the butter.
5

Simmer over low heat for about 1 hour.
6

For the sauce, use the cooking liquid left in the pot after boiling. You should have 2 1/2 cups; if not, add hot water and dissolve up to 2 beef bouillon cubes, depending on how much extra liquid you need.
7

In a small saucepan, bring 2 cups of the broth to a boil.
8

Meanwhile, beat the eggs with the remaining 1/2 cup broth, in which you have dissolved the cornstarch and added salt and pepper.
9

When the broth comes to a boil over low heat, add the egg mixture and stir vigorously until it thickens. Then add the lemon juice and butter, stirring until the butter melts and the sauce becomes creamy.
10

Serve the hot cabbage rolls with the warm sauce.