*  Exported from  MasterCook  *
 
              Stuffed Cabbage With Rice & Pine Nuts Avgolemono
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Greek                            Main Dish
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       md           Cabbage heads
    3       tb           Clarified butter
    1       md           Onion -- chopped fine
    1       c            Water
    1       c            Raw long grain rice
      1/4   c            Raisins or currants
      1/2   c            Pine nuts
      1/4   c            Chopped fresh parsley
      1/4   c            Chopped fresh dill
                         Salt & freshly ground pepper
    3                    Eggs
    1                    Lemon, juice only
    2       tb           Butter -- cut into bits
 
   Plunge cabbages into boiling salted water and cook about 8 minutes, then
   drain thoroughly and set aside while you prepare the filling. In a heavy
   skillet heat the clarified butter, add the chopped onions and cook until
   soft and transparent.  Add the water and bring to a boil, then add the rice
   and stir.  Lower the heat and simmer gently until the rice has absorbed the
   liquid, approximately 15 minutes.  Remove from heat and add the raisins or
   currants, pine nuts, parsley, dill and season with salt and pepper. Cool.
   Separate 2 of the eggs and mix the egg whites into filling. Reserve the
   yolks for the avgolemono.  Stuff and roll the cabbage leaves, using one
   heaping tablespoon filling, roll up snugly, then place, seam side down, in
   a casserole.  Dot with butter and add water to cover, then cover cabbage
   rolls with an inverted plate and cover casserole. Simmer for approximately
   1 hour, then transfer to a warm serving dish and keep warm. Strain the
   remaining liquid for the avgolemono sauce. Beat the remaining eggs and
   yolks for 2 minutes. Continuing to beat, gradually add the lemon juice.
   Then add the 1-1/2 cups cooking liquid by droplets, beating steadily, until
   all has been added. Cook over hot water, not boiling, stirring constantly
   until the sauce thickens enough to coat a spoon. Pour over the cabbage
   rolls and serve hot. From: “The Food of Greece” by Vilma Liacouras
   Chantiles, Avenel Books, New York.
   
   Typed for you by Karen Mintzias
  
 
 
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