Stuffed Cabbage with Rice and Pine Nuts Avgolem

1. 1

   Plunge cabbages into boiling salted water and cook about 8 minutes, then drain thoroughly and set aside while you prepare the filling.

2. 2

   In a heavy skillet heat the clarified butter, add the chopped onions and cook until soft and transparent.

3. 3

   Add the water and bring to a boil, then add the rice and stir.

4. 4

   Lower the heat and simmer gently until the rice has absorbed the liquid, approximately 15 minutes.

5. 5

   Remove from heat and add the raisins or currants, pine nuts, parsley, dill and season with salt and pepper.

6. 6

   Cool.

7. 7

   Separate 2 of the eggs and mix the egg whites into filling.

8. 8

   Reserve the yolks for the avgolemono.

9. 9

   Stuff and roll the cabbage leaves, using one heaping tablespoon filling, roll up snugly, then place, seam side down, in a casserole.

10. 10

    Dot with butter and add water to cover, then cover cabbage rolls with an inverted plate and cover casserole.

11. 11

    Simmer for approximately 1 hour, then transfer to a warm serving dish and keep warm.

12. 12

    Strain the remaining liquid for the avgolemono sauce.

13. 13

    Beat the remaining eggs and yolks for 2 minutes.

14. 14

    Continuing to beat, gradually add the lemon juice.

15. 15

    Then add the 1 1/2 cups cooking liquid by droplets, beating steadily, until all has been added.

16. 16

    Cook over hot water, not boiling, stirring constantly until the sauce thickens enough to coat a spoon.

17. 17

    Pour over the cabbage rolls and serve hot.

* Per serving · 4 servings · Values may vary.