Lachanodolmathes Avgolemono (Cabbage Rolls with Egg-Lemon Sauce)

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~ Ingredients: ~ 1 big cabbage or 2 small ones ~ 750gr of pork or veal lean mincemeat ~ 1 bunch of parsley only the leaves finely chopped ~ 1 cup of rice ~ 2 onions finely chopped ~ 1/2 a cup of olive oil ~ Salt and pepper to taste ~ Avgolemono Sauce: ~ 2 tbsp of corn flour ~ 4 eggs big ~ 25gr of butter ~ Juice from 3 lemons

 

~ Engrave the stem of the cabbage parametrically. ~ In a big casserole with salted boiling water, boil the cabbage for about 5 minutes from one side and for other 5 minutes from the other and removes from the water. ~ Remove the leaves that can come out with ease and if it needs, boil the rest for another 5 minutes. ~ From all the leaves, cut and remove the hard stem. ~ Place the stems in the base of the casserole as a plate in order not to burn the cabbage rolls (lachanontolmades). ~ Cut the big leaves in the middle. ~ Knead the mincemeat with the chopped parsley, chopped onions, 1/4 cup of olive oil, rice, 2 tsp of salt, some pepper and some water in order to become fluffy. ~ Place 2 tbsp of the mincemeat mixture in each leaf (or even more if you want them bigger), fold the ends inwards and roll carefully making a elongated package. ~ Place the one next to the other in the casserole with the point of union to the bottom. ~ Most likely is that you will have two layers. ~ Fill the casserole with hot water, so it almost covers the cabbage rolls (lachanontolmades) and pour over them the remainder 1/4 cup of olive oil. ~ Cover them with a flat plate in order to not dance around during cooking and cook for about 1 hour. ~ Remove the cabbage rolls carefully from the casserole and strain their broth in a smaller saucepan. ~ Maintain the broth in a warm temperature. ~ In a deep dish dilute the corn flour with some water and beat in the eggs, using a whisk instead of a fork. ~ Continuously whisking add the lemon juice a little bit at a time and with a ladle mix in the hot broth slowly. ~ Pour the mixture in the saucepan and simmer for 1-2 minutes mixing well with the wire, so that it does not clot. ~ If the sauce becomes very thick, thin it out with some hot water, but be careful because as it gets colder, it thickens. ~ Cut the butter very small pieces and as long as the sauce is hot put them in one at a time to melt stirring continuously. ~ Because the cabbage rolls (Dolmathes) are separately from the sauce, they can be maintained comfortably 1-2 days in the refrigerator. ~They can also be frozen for later use. ~ Serve 3-4 Lachanontolmades (Cabbage Rolls) per individual plate pouring over them the Avgolemono Sauce and plenty of fresh ground pepper. ~ Serve the remainder sauce separately in a sauce boat. ~ Who can resist this tasty classic food? ~ Ideal for the Sunday dinner, it can be prepared previously and warmed up little before serving. ~ Good luck and bon appétit.