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1
Stuffed Cabbage:.
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2
Carefully remove outer cabbage leaves in one piece (reserve remaining cabbage for another use).
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3
Bring large amount of water to boil in large pot.
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4
Add cabbage leaves and cook until just tender, about 5 minutes; drain and let cool slightly.
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5
Trim heavy veins in center with paring knife, being careful not to cut leaves.
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6
Cut each leaf in half lengthwise; set aside.
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7
Heat olive oil in large skillet over medium-low heat; add onion, cover and cook until tender, about 10 minutes.
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8
Increase heat to medium-high, add ground meat and brown, stirring with fork.
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9
Add garlic and cinnamon and stir through; season to taste with salt and pepper.
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10
Stir in 1 tablespoon tomato paste. add rice, 1/2 cup tomato sauce and beef stock.
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11
Increase heat to high and bring mixtuyre to boil.
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12
Reduce heat to low, cover and simmer until rice is partially cooked,about 5 to 7 minutes.
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13
Remove from heat and stir in pine nuts; let cool slightly.
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14
Grease roasting pan.
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15
Place 1 tablespoon meat mixture near one end of each cabbage leaf and roll up,tucking in sides, to make small packets.
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16
Arrange in 2 layers in pan, packing tightly.
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17
Preheat oven to 350 degrees.
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18
Combine 1 cup tomato sauce with remaining 1 tablespoon tomato paste in small bowl.
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Pour over cabbage, adding more tomato sauce as necessary, to cover,.
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20
Dot with butter, cover pan, place over high heat and bring to boil.
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21
Transfer to oven and bake until tender, about 1 hour.
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22
Arrange lemon slices on top or pass Greek Lemon sauce separately.
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23
Greek Lemon sauce:.
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24
Beat eggs in bowl until thick and lemon colored.
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25
Gradually beat in lemon juice.
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26
Add hot broth 1 tablespoon at a time, beating constantly.
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27
Transfer to small saucepan, place over low heat and cook, stirring constantly, until sauce thickens; serve immediately.
