Smashing cabbage rolls

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Smashing cabbage rolls

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Ingredients

1 middle sized not too hard cabbage
250 gr minced beef meat overpast 2 times
250 gr minced pork meat overpast 2 times
250 gr minced lamb overpast 2 times
2 dry onions thin cut
1 egg
half cup Carolina rice
olive oil
1 dill thin cut the top and leave the sticks whole
Parsley thin cut
Sea salt
Freshly grated peppers
For the egg-lemon
4 eggs
Fresh juice of 3 lemons
zest of 2 lemons or oranges
  • Medium

Ingredients

  • For the egg-lemon

Directions

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Smashing cabbage rolls

The marketable recipe of my cousin

Cabbage rolls are a favorite food of autumn and winter when the cabbages are at their best. My family has a tradition in gastronomy, and of course, dominants are my aunt Katina and her daughters. My aunt’s pigs were known all over Argolida as well as her country bread. The giulpasi, the pies, and the cabbage rolls are the specialties of my dear cousin Stella. Evanthia has a specialty in preserve sweets. Every time I heard they had cabbage rolls I asked my father to take me to them and we made 25 km to the Holy Trinity, the village of my aunt, to enjoy them.

I asked Stella for the recipe for Emvolos and she gave it to me. She told me her secret, that the cabbage rolls must have enough lemon and in order not to have to tie the sauce, we should be careful about the proportion of the egg-lemon and the temperature of the broth not to be hot so we take the pot away from the fire 10 minutes before making the sauce. Also, she told me that sometimes she adds orange zest instead of lemon for more fragrance. Naturally, the oranges are cut at that moment from their trees and the eggs are from their chickens.

I’m sure your family will be excited by your cabbage rolls.

Smashing cabbage rolls

By my cousin Stella Mastorakou

Steps

1
Done
5 minutes

In a large pot, boil water with some salt. Once it starts to boil, put the cabbage and let it boil for 5 minutes.

2
Done

Place it on a large platter and cut it by first removing the base and then carefully cutting the leaves by removing the hard piece of the base.

3
Done

OPen it and lay the leaves one by one.

4
Done

In a large bowl, put all the minced meat and knead until it becomes homogenized. Add the onion, the egg, the rice, the dill, the parsley, 1-2 tbsp of olive oil and finally add salt and freshly ground peppers.

5
Done

Knead firmly until all the ingredients are homogenized.

6
Done
2 hours

Cover the bowl with membrane and let sit for 2 hours for the fragrances to emerge.

7
Done

Open the leaves carefully and add a tablespoon of the filling tightly wrapping the leaf.

8
Done

Lay into a large pot the cabbage leaves that are left over and the dill sticks to keep the cabbage rolls from sticking.

9
Done

List the cabbage rolls tightly next to each other so they won't open.

10
Done

From above, pour a little olive oil and some warm water and place a dish upside down to cover the cabbage rolls.

11
Done
50-60 minutes

Let them boil for 50-60 minutes on medium heat in the half-covered pot. Caution not to stir the cabbage rolls but just to shake them while always watching if they have enough juice. If necessary, add hot water.

12
Done

Remove the pot from the fire for 10 minutes.

13
Done

In a bowl, beat the eggs and pour slowly the lemon juice and the zest. Stir lightly and add spoonfuls of the juice of the cabbage rolls and stir continuously. Pour the rest of the juice and pour the egg-lemon on top of the cabbage rolls, shaking constantly for the juices to go everywhere.

14
Done
1 minute

Let it take a boil for one minute and serve.

15
Done
10 minutes

It is best to wait for a little, for about 10 minutes.

16
Done

Warm or toasted bread and feta cheese suit harmoniously.

17
Done

The rosé but also the white wine suits your dish perfectly.

TasteDriver

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