This traditional Greek dish, known as Avgolem, features tender cabbage leaves stuffed with a fragrant mixture of long-grain rice, toasted pine nuts, and sweet raisins. The filling is enriched with fresh dill and parsley, creating a vibrant herbal flavor profile that balances the natural sweetness of the vegetables. The rolls are simmered slowly until the cabbage is pliable and the rice is perfectly cooked. They are then smothered in avgolemono, a rich, velvety sauce made by tempering eggs with hot broth and bright lemon juice. This comforting vegetarian main is ideal for family dinners or cozy weeknight meals, offering a satisfying texture and a harmonious blend of savory and tart flavors.
Stuffed Cabbage With Rice & Pine Nuts Avgolem
Description
This traditional Greek dish, known as Avgolem, features tender cabbage leaves stuffed with a fragrant mixture of long-grain rice, toasted pine nuts, and sweet raisins. The filling is enriched with fresh dill and parsley, creating a vibrant herbal flavor profile that balances the natural sweetness of the vegetables. The rolls are simmered slowly until the cabbage is pliable and the rice is perfectly cooked. They are then smothered in avgolemono, a rich, velvety sauce made by tempering eggs with hot broth and bright lemon juice. This comforting vegetarian main is ideal for family dinners or cozy weeknight meals, offering a satisfying texture and a harmonious blend of savory and tart flavors.Ingredients
Directions
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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 enough to peel off. Drain thoroughly and set aside to cool.
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In a heavy skillet, heat the clarified butter over medium heat. Add the chopped onions and cook until soft and transparent, about 5 minutes.
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Add the water to the skillet with the onions 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 from heat.
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Stir the raisins, pine nuts, parsley, and dill into the rice mixture. Season with salt and pepper to taste. Allow the filling to cool slightly.
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Separate 2 eggs. Mix the egg whites into the cooled rice filling. Reserve the yolks for the sauce.
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Peel the leaves from the cabbage heads. Using one heaping tablespoon of filling per leaf, place the filling on a leaf, roll up snugly, and place seam-side down in a casserole dish.
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Dot the cabbage rolls with bits of butter. Add enough water to the casserole to cover the rolls. Cover the rolls with an inverted plate to keep them from unraveling, then cover the casserole with a lid.
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Simmer the cabbage rolls gently for approximately 1 hour, or until the cabbage is tender.
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Carefully transfer the cabbage rolls to a warm serving dish. Strain the remaining cooking liquid from the casserole; reserve about 1-1/2 cups for the sauce. Keep the rolls warm.
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In a bowl, beat the reserved egg yolks and the remaining whole egg for 2 minutes. Gradually add the lemon juice while beating continuously.
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While beating steadily, add the hot cooking liquid drop by drop to temper the eggs. Continue adding the liquid gradually until all 1-1/2 cups have been incorporated.
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Place the bowl over a pot of simmering water (double boiler), ensuring the bowl does not touch the water. Stir constantly until the sauce thickens enough to coat the back of a spoon. Do not let it boil.
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Pour the avgolemono sauce over the cabbage rolls and serve hot.
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.
