This recipe from @chefandreak might twist your Tongue and take you a while to make, but it's sure to leave your bellies happy, full and craving for more!
This classic Greek dish combines tender cabbage leaves filled with a mouthwatering mixture of rice and herbs, all bathed in a creamy and tangy Avgolemono sauce. With every bite, you'll be transported to sun-kissed Mediterranean shores!
This recipe is perfect to enjoy on a long weekend with your family and it leaves no food scraps behind!
Prep Time: 25 minutes Cook time: 60 mins
Serves: 4 people
Remove centre from one head of cabbage ( keep for later )
Boil cabbage for 15 mins or until soft.
Chop up your leek, carrot, celery and onion ( keep scraps for later)
Mix your minced lamb, and chopped veggies in a bowl
Add your dried oregano, mint and parsley
Mix & mould lamb mixture in to golf sized balls.
Grab a cabbage leaf, and press in your lamb ball.
Fold your leaf over top of mixture like a burrito! Fold in the right, then left & roll it until wrapped
Finish other rolls (approx 10 rolls)
Add left over veggie scraps to line the bottom of your cooking pot.
Place cabbage rolls on top of your veggie scraps.
Add veggie stock covering cabbage rolls (if not add more water)
Place a plate upside down in pot, so rolls don't move
Add a tablespoon of extra virgin olive oil on top.
Simmer for 45 minutes on low heat.
Remove from heat and let it cool.
Once cooled remove the cabbage rolls from the pot.
Keep the broth from the pot.
Beat 3 eggs until frothy with whisk
Add 1 cup of lemon juice
Mix eggs, lemon Juice and 1/2 cup of the broth together.
Simmer mixture until thickens ( add corn starch to make it even thicker)
Poor the mixture over your cabbage rolls and serve!
Re use your veggie scraps from the bottom of your pot in other recipes to give them extra flavour!