All the ingredients in the classic recipe for Greek stuffed cabbage rolls with avgolemono (egg-lemon sauce) go into this delightful dish, but instead of rolling the filling in cabbage leaves, the cabbage is thinly sliced and added to the cooked filling. A delightful easy main dish.
Serves 4.
Cook Time: 20 minutes
Ingredients:
- 1/4 cup of olive oil
- 1 medium onion, grated
- 1 1/3 cups of long grain rice
- 1/2 pound of ground pork
- 1/2 - 2/3 pound of finely sliced cabbage
- water
- sea salt to taste
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- FOR THE AVGOLEMONO SAUCE
- 1 egg, separated
- juice of 1/2 lemon
Preparation:
In a large pot, sauté the onion in the olive oil until transparent. Add rice and continue to cook for 2-3 minutes. Add pork and, using a wooden spoon, stir constantly and break into very small pieces. Cook until nicely browned.
Add cabbage and stir well to combine.
Add enough water just to cover all ingredients, and add salt.
Bring to a boil and cook over medium heat until the rice is done (about 15 minutes).
Prepare the avgolemono (egg-lemon) mixture: Beat the yolk until frothy. In a separate bowl, beat the egg white to stiff peak stage and add to the egg yolk. Stir to combine. Drizzle in the lemon juice, whisking to combine well. Add several tablespoons of liquid from the pot, whisking continuously to combine well.
Pour the egg-lemon mixture into the pot. Hold the pot by the handles and tilt to the right and left several times to distribute the avgolemono throughout the dish, then serve.