Stuffed Cabbage Leaves(Greece)

1. 1

   Brown meat and onions until meat is crumbly and onion golden in color.

2. 2

   Add rice and rest of ingredients; simmer 10 minutes.

3. 3

   In separate container, boil cabbage until slightly tender.

4. 4

   Separate leaves and cool.

5. 5

   (If cabbage leaves are too large, cut in half.) Place one heaping tablespoonful of filling on each leaf and roll in ball shape.

6. 6

   Arrange a few of the outer leaves in medium kettle. Arrange cabbage rolls close together in kettle, over leaves.

7. 7

   Add chicken broth or water to cover.

8. 8

   Place a heavy plate over rolls so they will not break during cooking.

9. 9

   Cover kettle and cook for 35 minutes or until rice is tender.

10. 10

    Pour off all liquid reserving it to make Egg-Lemon Sauce (Avogolemeno Sauce).

No nutritional information available.

No additional tips available.