-
1
Plunge cabbages into boiling salted water and cook about 8 minutes, then drain thoroughly and set aside while you prepare the filling.
-
2
In a heavy skillet heat the clarified butter, add the chopped onions and cook until soft and transparent.
-
3
Add the water and bring to a boil, then add the rice and stir.
-
4
Lower the heat and simmer gently until the rice has absorbed the liquid, approximately 15 minutes.
-
5
Remove from heat and add the raisins or currants, pine nuts, parsley, dill and season with salt and pepper.
-
6
Cool.
-
7
Separate 2 of the eggs and mix the egg whites into filling.
-
8
Reserve the yolks for the avgolemono.
-
9
Stuff and roll the cabbage leaves, using one heaping tablespoon filling, roll up snugly, then place, seam side down, in a casserole.
-
10
Dot with butter and add water to cover, then cover cabbage rolls with an inverted plate and cover casserole.
-
11
Simmer for approximately 1 hour, then transfer to a warm serving dish and keep warm.
-
12
Strain the remaining liquid for the avgolemono sauce.
-
13
Beat the remaining eggs and yolks for 2 minutes.
-
14
Continuing to beat, gradually add the lemon juice.
-
15
Then add the 1 1/2 cups cooking liquid by droplets, beating steadily, until all has been added.
-
16
Cook over hot water, not boiling, stirring constantly until the sauce thickens enough to coat a spoon.
-
17
Pour over the cabbage rolls and serve hot.
