|
| |
Macedonian Stuffed Cabbage With Thick Avgolemono
(Sarmades Me Avgolemono)
|
|
|
| What You Need: |
|
|
Boiling water
3 to 4 medium cabbages (about 40 cabbage leaves)
One 16-ounce can sauerkraut, drained
1½ pounds ground beef
1½ pounds ground pork
Salt and pepper to taste
1 cup chopped onions
¾ cup raw converted rice
2 to 3 lemons, peeled and sliced
THICK AVGOLEMONO SAUCE
3 eggs
½ cup fresh lemon juice
2 cups hot chicken stock
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Fill a large pot with water and bring to a boil. Remove outer leaves from cabbage heads, being careful not to tear them. Parboil about 5 minutes. Drain in a colander.
|
2. Place sauerkraut in bottom of Dutch oven. (Be sure to use a large pot, and do not fill to the top.) Cover with a few cabbage leaves.
|
3. Thoroughly combine beef, pork, salt, pepper, onions, and rice. Carefully remove heavy center vein from steamed cabbage leaves and cut each leaf in half.
|
4. Place 1 rounded tablespoon of meat mixture near cut end of leaf; fold over. Fold edges in toward center and roll up tightly. Place rolls in casserole with lemon slices between the layers.
|
5. Cover with an inverted heavy plate to act as a weight. Add enough boiling water to cover rim of plate. Cover casserole, bring slowly to a boil, and simmer gently until liquid has been absorbed, about 1 hour.
|
|
AVGOLEMONO SAUCE:
|
1. Beat eggs until frothy; add lemon juice.
|
2. Gradually add hot stock, beating constantly. Pour into a saucepan and cook over low heat, stirring constantly, until sauce thickens.
|
3. To serve, place several rolls on each dish and spoon some cooked sauerkraut over them; top with sauce. Serve immediately.
|
|
NOTE:
|
|
Leftover steamed leaves can be frozen, wrapped in plastic wrap. To use, bring to room temperature.
|
| |
|
|
|
|
|
|
|
