Stuffed Cabbage with Egg and Lemon Sauce
Ingredients:1 cabbage (almost 1kilo)
250 gr mince meat (beef)
250 gr mince meat (pork)
1 cup of rice
1 cup of olive oil
2 tomatoes
1 onion chopped
1 bunch of parsley and dill (finely chopped)
Mint
Salt, pepper
Preparation:
Boil the cabbage in a pot with salted water for 5 minutes. Take the stems off the leaves and layer them on the bottom of the pot. Mix the mince meat with the rice, the chopped tomatoes, the onion, parsley, dill, mint, oil and season with salt and pepper. Take the cabbage leaves and in each one fill the stuffing in and roll it up, and place one next to the other in the pot. At the end place an inverted plate on top and reduce heat to low and cook for 40 minutes. Prepare the egg and lemon sauce (avgolemono) and pour on top them.
1 cup of olive oil
2 tomatoes
1 onion chopped
1 bunch of parsley and dill (finely chopped)
Mint
Salt, pepper
Preparation:
Boil the cabbage in a pot with salted water for 5 minutes. Take the stems off the leaves and layer them on the bottom of the pot. Mix the mince meat with the rice, the chopped tomatoes, the onion, parsley, dill, mint, oil and season with salt and pepper. Take the cabbage leaves and in each one fill the stuffing in and roll it up, and place one next to the other in the pot. At the end place an inverted plate on top and reduce heat to low and cook for 40 minutes. Prepare the egg and lemon sauce (avgolemono) and pour on top them.
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