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Ingredients: 1 cabbage (large) 750 grams of minced beef, 250 grams short grain rice (e.g. jasmine), 1 large onion 4-5 cloves of garlic 2 eggs 1 glass of olive oil 1/4 tablespoon black pepper |
For the “avgolemono” sauce:
2 eggs
Juice of 4-5 lemons
1 tablespoon of cold water
Directions:
Boil the cabbage in enough water to cover for 10 minutes. Drain in a large pan and let it in room temperature.
In a separate pan we wash the rice and we mix it with the minced beef and the 2 eggs till they blend well. You cut in thin pieces the onion and the garlic and you add them in the mix. Add half of the oil and salt and pepper. You mix all the ingredients well till they become a whole.
You then take from the cabbage one piece at a time, fill it with the mix and then roll it. Once done, place them in a stew pot with 1/2 cup of water. Cook with a cover, for 30 minutes over medium-high heat (4 out of 6).
“Avgolemono” sauce:
In a small bowl, whisk the egg whites until frothy. Then add the egg yolks and the lemon juice. Add 1-2 tablespoons of liquid from the pot to the egg-lemon mixture and stir gently. Slowly pour the egg-lemon sauce over the “lahano dolmathes” while on heat. Allow to sit covered on the stove for 20 minutes before serving.
Tip:
You may add raisins as well in the mix and always serve with lots of fresh pepper
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