Yemista me lahano (stuffed cabbage leaves)
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Yemista me lahano (stuffed cabbage leaves)
  Cabbage    Greek  
Last updated 6/12/2012 12:55:59 AM. Recipe ID 18007. Report a problem with this recipe.
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      Title: Yemista me lahano (stuffed cabbage leaves)
 Categories: Greek, Main dish
      Yield: 6 servings
      1 lg Onion; finely chopped
      1 tb Olive oil
      1 kg Ground beef or lamb
    1/3 c  Short grain rice
      1    Tomato; peeled and chopped
      2 tb Chopped parsley
      1 ts Chopped dill or mint
    1/8 ts Ground cinnamon
           Freshly ground black pepper
     24    Cabbage leaves
           Salted water
      1 tb Butter
      2 c  Hot stock or water
      1 tb Cornflour
      2    Eggs; separated
      1    Lemon (juice only)
           Chopped dill or parsley
  Serves: 6 Cooking time: 1 1/2 hours
  Gently fry onion in oil until soft.  Mix into meat with rice, tomato,
  herbs and cinnamon, seasoning to taste with salt and pepper.  Divide
       24    portions.
  Blanch cabbage leaves in boiling, salted water for 5 minutes until
  softened. Drain and cut out thick centre of larger leaves (very large
  leaves may be cut in half).  Place one portion of stuffing on base of
  leaf, turn up base, fold in sides and wrap firmly into a neat roll.
  Repeat with remaining ingredients.
  Place rolls close together, seam sides down, in a deep pan lined with
  trimmings from cabbage leaves.  Add stock or water, butter, salt and
  pepper to taste.  Invert a heavy plate on top of rolls and cover pan
  tightly. Simmer gently for 1 1/2 hours.
  When cooked, drain off stock carefully into a small saucepan.  Reduce
  to 1 1 1/2 cups over heat and thicken with cornflour mixed to a paste
  with a little cold water.  Let it boil 1 minute.
  Beat egg whites in a bowl until stiff, add yolks and beat thoroughly.
  Gradually beat in lemon juice, then boiling stock.  Return sauce to
  small pan, place over low heat and stir constantly until egg is
  cooked - do not boil.
  Arrange rolls on a heated serving dish and spoon some of the sauce
  over them.  Garnish with chopped dill or parsley and serve remaining
  sauce separately.   Serve with mashed potatoes.
  Note:  Grape vine leaves may be used instead of cabbage - about 40
  will be required since they take less filling.
                  From: "The Complete Middle East Cookbook" by Tess
                  ISBN: 1 86302 069 1
  Typed for you by Karen Mintzias

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Recipe ID 18007 (Apr 03, 2005)

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