*  Exported from  MasterCook  *
 
               STUFFED CABBAGE WITH RICE & PINE NUTS AVGOLEM
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Greek                            Main Dish
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Karen Mintzias
    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.
  
 
 
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