Cabbage Rolls With Egg-Lemon Sauce |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This takes a long time but if you like listening to music while cokking I can recomend anything by Nancy Sinatra, you might want some kind of perky music with this :-) Ingredients:
1 large head napa cabbage, 30-40 napa cappage leaves |
1 stock, cube (i use vegetable stock cubes from knorr) |
1 cup green onion |
1/2 cup parsley |
1/2 cup dill, fresh |
1 cup potato, peeled |
1 pimento pepper, jarred |
1 teaspoon salt |
2 teaspoons pepper |
2 cups rice, uncooked |
1 cup olive oil |
8 teaspoons butter |
8 teaspoons flour |
2 lemons |
2 eggs |
1 cup mozzarella cheese |
1 pinch salt |
1/2 teaspoon lemon pepper |
fresh dill (to garnish) |
Directions:
1. Bring water to boil into a big pot.
2. Add stock cube and stir until desolved.
3. Cook the whole cabbage head until the first leaves on the outside start to feel soft (done).
4. Take out the head, take the leaves which are done off and put them on a plate, replace the head and continue until all the leaves are done (about 30 to 40 leaves).
5. Chop up the green onions, parsley, dill, potato and pimento pepper (or process them in your food processor for some background music to Nancy).
6. Mix the chopped veggies with the remaining ingredients for the filling.
7. As you do not want to burn your rolls later, take some of the dark green leaves and spread the bottom of a big pot with them.
8. It might be tricky to fill the leaves but try to fill them with at least 1big spoon of filling and roll them up as tight as possible.
9. This becomes easier with every leave, believe me!
10. Arrange the rolls in the prepared pot.
11. Hopefully the amount of filling is according to the leaves you have but this is of course a note to excuse my inaccuracy according these matters.
12. When you have finished arranging all the rolls in the pot fill it up with water until all rolls are covered.
13. Put a lid on top of your pot and simmer on quite low heat.
14. Fill up with water as needed, the rice is absorbs the water but the rolls should stay covered with water during the process.
15. The rolls are ready when the rice is done, after about 20 minutes or according to the rice you used (it should say something about this on the package).
16. You might want to try to take one roll out, cut it in half and check it.
17. When the rolls are done, take them carefully out and put them into a bowl or on a plate.
18. Do NOT pour away the cooking water.
19. Melt the butter on a pan, add the flour and stir on mid-heat until it makes blisters.
20. Slowly add some cooking water and stir until you have a light sauce.
21. Mix the eggs with the juice of the lemons until foamy, add some of the cooking water and add this mixture to the first sauce.
22. Spice upp with salt and lemon pepper and sprinkle with fresh dill.
23. Do NOT cook anymore, it should be almost opaque and very fragrant.
24. If you have made it until here you are the real winner of RCS#14.
25. Serve the rolls with sauce and sprinkle with feta cheese.
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