DOLMATHES - STUFFED CABBAGE WITH EGG LEMON SAUCE
The cabbage:
2 medium/large heads of cabbage
Cut circle around the core of the cabbage so leaves will come off easily.
In large covered pot, steam off cabbage leaves a little at a time.
Cut out the stem from middle of leaves.
Set aside until ready to roll up meatballs
For the meatballs:
2 lb. ground beef
1 small/medium onion diced
1 cup to 1 1/2 cups instant rice
salt (to taste)
pepper (to taste)
oregano if you have it
parsley if you have it
MIX that all up in a big bowl
Roll the meatballs in the cabbage leaves and place in cooking pot.
Cover the dolmathes (that are already in the pot) with a plate.
Leave 1 or 2 meatballs on top of plate so you can check if cooked thoroughly.
Once you get all the dolmathes in the pot...
pour 2 - 21/2 cups of chicken broth over the stuffed cabbage
also pour the water from the pot you were steaming the cabbage in over the dolmathes.
Put covered pot on stove and heat on medium/high until you start to hear it boil.
Then reduce the flame to low/med low and cook for about 45 minutes.
Once it's all cooked, make the avgolemeno
Avgolemeno... I use
7 eggs mixed til frothy
while still mixing add
1 to 1 1/4 cups lemon juice
while still mixing, someone needs to slowly pour about 2 cups of the juice from the pot of dolmathes.
Keep mixing the avgolemeno until it's nice and frothy.
THEN... take the plate off the top of the dolmathes.
Someone needs to 'shake' the pot while the other person slowly pours the avgolemeno over the dolmathes. |