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Stuffed Cabbage With Rice & Pine Nuts Avgolem

Author: chefs-mate Cooking Method: Boiling, Stewing Cuisine: Greek Courses: Main Courses

Difficulty: Intermediate

Servings: 6 Calories: 247.5

Dietary:

G Gluten-free V Vegetarian

Description

This classic Greek dish, known as Avgolemono, offers a comforting balance of tender vegetables and rich, tangy flavors. The large cabbage leaves are gently blanched and stuffed with a savory mixture of long-grain rice, toasted pine nuts, sweet raisins, and fresh herbs like parsley and dill. Once rolled, the parcels are simmered slowly in water and butter until the cabbage is melt-in-your-mouth tender. The star of the show is the avgolemono sauce, a silky emulsion of egg yolks and fresh lemon juice tempered with the hot cooking liquid, creating a luxurious, bright finish.

Directions

Bring a large pot of salted water to a boil. Plunge the cabbage heads into the boiling water and cook for about 8 minutes, or until the leaves are pliable but not mushy. Drain thoroughly and set aside to cool enough to handle.
While the cabbage cools, prepare the filling. In a heavy skillet, heat the clarified butter over medium heat. Add the finely chopped onion and cook until soft and transparent, about 5 minutes.
Add 1 cup of water to the skillet and bring to a boil. Stir in the raw long-grain rice. Lower the heat and simmer gently until the rice has absorbed the liquid, approximately 15 minutes.
Remove the rice mixture from the heat. Stir in the raisins (or currants), pine nuts, chopped parsley, and chopped dill. Season with salt and freshly ground pepper to taste. Allow the mixture to cool slightly.
Separate 2 of the eggs. Mix the egg whites into the cooled rice filling. Reserve the 2 yolks along with the 3rd whole egg for the sauce.
Peel off the large outer leaves from the cooled cabbage heads. Place about 1 heaping tablespoon of the filling onto each leaf. Roll up snugly and place seam-side down in a large casserole dish.
Dot the cabbage rolls with the butter bits. Add enough water to the casserole to just cover the rolls. Place an inverted heat-proof plate on top of the rolls to keep them from unrolling, then cover the casserole with a lid.
Simmer the cabbage rolls gently for approximately 1 hour, or until the cabbage is tender. Transfer the rolls to a warm serving dish and keep warm. Strain the remaining cooking liquid from the casserole, reserving about 1-1/2 cups for the sauce.
To make the avgolemono sauce, beat the reserved 3 eggs (2 yolks + 1 whole) for 2 minutes. While continuing to beat, gradually add the lemon juice.
Slowly drizzle in the 1-1/2 cups of hot cooking liquid, adding it drop by drop while beating steadily to temper the eggs and prevent curdling.
Transfer the egg mixture to a small saucepan. Cook over very low heat (or a double boiler), stirring constantly, until the sauce thickens enough to coat the back of a spoon. Do not let it boil.
Pour the warm avgolemono sauce over the stuffed cabbage rolls and serve immediately.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 247.5kcal

% Daily Value *
Total Fat 9.6g15%
Saturated Fat 5.8g29%
Cholesterol 24.2mg9%
Sodium 95.5mg4%
Total Carbohydrate 38.9g13%
Dietary Fiber 3.2g13%
Sugars 16.9g
Protein 3.8g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Stuffed Cabbage With Rice & Pine Nuts Avgolem