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1
Gently fry onion in oil until soft.
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2
Mix into meat with rice, tomato, herbs and cinnamon, seasoning to taste with salt and pepper.
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3
Divide into 24 portions.
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4
Blanch cabbage leaves in boiling, salted water for 5 minutes until softened.
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5
Drain and cut out thick centre of larger leaves (very large leaves may be cut in half).
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6
Place one portion of stuffing on base of leaf, turn up base, fold in sides and wrap firmly into a neat roll.
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7
Repeat with remaining ingredients.
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8
Place rolls close together, seam sides down, in a deep pan lined with trimmings from cabbage leaves.
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9
Add stock or water, butter, salt and pepper to taste.
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10
Invert a heavy plate on top of rolls and cover pan tightly.
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11
Simmer gently for 1 1/2 hours.
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12
When cooked, drain off stock carefully into a small saucepan.
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13
Reduce to 1 1 1/2 cups over heat and thicken with cornflour mixed to a paste with a little cold water.
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14
Let it boil 1 minute.
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15
Beat egg whites in a bowl until stiff, add yolks and beat thoroughly.
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16
Gradually beat in lemon juice, then boiling stock.
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17
Return sauce to small pan, place over low heat and stir constantly until egg is cooked - do not boil.
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18
Arrange rolls on a heated serving dish and spoon some of the sauce over them.
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19
Garnish with chopped dill or parsley and serve remaining sauce separately.
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20
Serve with mashed potatoes.
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21
Note: Grape vine leaves may be used instead of cabbage - about 40 will be required since they take less filling.
