Greek Cabbage Rolls with Egg-Lemon Sauce

What you need

• 1 green cabbage, one head, about 1.2 kg (2 3/4 lb)
• 500 g (1 lb 2 oz) ground beef
• 100 g (1/2 cup) short-grain rice, rinsed, uncooked
• 1 onion, large, coarsely grated
• 3 tbsp olive oil
• 30 g (1 bunch) fresh dill, finely chopped, plus extra to serve
• 2 tbsp fresh mint, finely chopped
• 2 tsp salt
• 1 tsp black pepper, freshly ground
• 700 ml (3 cups) chicken stock, hot
• 2 large eggs, pasteurized if possible
• 2 lemons, juiced, about 100 ml (1/3 cup)

Method

Restated from the original video

1. 1

   Cut the core out of the cabbage with a small sharp knife, making a deep cone-shaped hole.

2. 2

   Bring a large pot of salted water to a boil. Lower in the cabbage.

3. 3

   As the outer leaves soften, 3-4 min, lift them off with tongs and drain on a tray. Repeat until all the leaves are loose, returning the head to the water between rounds.

4. 4

   Shave the thick rib of each large leaf flat with a knife. Cut very large leaves in half along the rib.

5. 5

   Line the bottom of a wide heavy pot with the torn small leaves.

6. 6

   In a large bowl, mix the beef, rice, onion, olive oil, dill, mint, salt and pepper with your hands until evenly combined.

7. 7

   Place a heaped tablespoon of filling near the stem end of a leaf. Fold the stem end over it, tuck in the sides and roll up snugly but not tight, so the rice has room to swell.

8. 8

   Pack the rolls seam-side down in the pot in tight layers.

9. 9

   Pour in the stock and add hot water if needed so the rolls are just covered. Set a small plate upside down on top to keep them in place.

10. 10

    Bring to a boil, cover and simmer over low heat until the cabbage is tender and the beef is cooked through, 45-50 min.

11. 11

    For the sauce, whisk the eggs for 1 min until frothy, then slowly whisk in the lemon juice. The eggs are only lightly cooked by the hot stock, so use pasteurized eggs if serving anyone young, elderly, pregnant or immunocompromised.

12. 12

    Remove the plate. Ladle about 250 ml (1 cup) of hot stock from the pot into the egg mixture, a little at a time, whisking constantly.

13. 13

    Pour the sauce over the rolls and tilt the pot to spread it. Heat very gently, without boiling, until the sauce thickens slightly, 5-10 min.

14. 14

    Rest 5 min. Serve the rolls with sauce spooned over and extra dill.

Imported from vayiaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.