If you're making a Greek recipe for Stuffed Cabbage Rolls with Avgolemono (Egg-Lemon) Sauce and want to add the sauce to this recipe, make the sauce a few minutes before baking time is up:
- 2 eggs, separated
- juice of 1 1/2 lemons
- 1 teaspoon of corn starch
Beat the egg yolks and whites separately (beat whites to stiff peak, yolks until frothy), and combine in one bowl, adding whites to yolks. Drip in lemon juice and blend, then corn starch. Remove the finished cabbage purses from the baking dish and add the liquid from the dish to the egg-lemon mixture, whisking in slowly. If the liquid from the pan is less than 1 1/4 cups, add water to make 1 1/4 cups total. Transfer to a saucepan and heat over low heat, whisking, until the sauce starts to thicken.
Spoon the sauce over the stuffed cabbage, or place a little on the plate first, and more on top (photo).
Note: Do not use avgolemono (egg-lemon sauce) if you use tomato sauce in your recipe.