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Stuffed Cabbage with Rice & Pine Nuts Avgolemono

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Recipe

 

Yield

6 servings

Prep

60 min

Cook

60 min

Ready

120 min
Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 medium cabbage
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3 tablespoons ghee (clarified butter)
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1 medium onions
chopped fine
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1 cup water
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1 cup long grain rice
raw
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¼ cup raisins, seedless
or currants
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½ cup pine nuts
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¼ cup parsley leaves
fresh, chopped
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¼ cup dill weed
chopped, fresh
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1 x salt and black pepper
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3 large eggs
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1 each lemon
juice only
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2 tablespoons butter
cut into bits
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Ingredients

Amount Measure Ingredient Features
2 medium cabbage
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45 ml ghee (clarified butter)
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1 medium onions
chopped fine
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237 ml water
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237 ml long grain rice
raw
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59 ml raisins, seedless
or currants
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118 ml pine nuts
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59 ml parsley leaves
fresh, chopped
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59 ml dill weed
chopped, fresh
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1 x salt and black pepper
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3 large eggs
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1 each lemon
juice only
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3E+1 ml butter
cut into bits
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Directions

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

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

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

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

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

Cool.

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

Reserve the yolks for the avgolemono.

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

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

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

Strain the remaining liquid for the avgolemono sauce.

Beat the remaining eggs and yolks for 2 minutes.

Continuing to beat, gradually add the lemon juice.

Then add the 1½ cups cooking liquid by droplets, beating steadily, until all has been added.

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

Pour over the cabbage rolls and serve hot.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 153g (5.4 oz)
Amount per Serving
Calories 33553% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 131mg 44%
Sodium 108mg 5%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 6%
Sugars g
Protein 15g
Vitamin A 13% Vitamin C 14%
Calcium 4% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

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