*  Exported from  MasterCook  *
 
                 Yemista me Lahano (Stuffed Cabbage Leaves)
 
 Recipe By     : =
 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Greek                            Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       t            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
                         Salt
    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, h=
 erbs
   and cinnamon, seasoning to taste with salt and pepper.  Divide into 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 l=
 eaf,
   turn up base, fold in sides and wrap firmly into a neat roll. Repeat wi=
 th
   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 pe=
 pper
   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 t=
 o 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 sma=
 ll
   pan, place over low heat and stir constantly until egg is cooked - do n=
 ot
   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 Mallo=
 s.
                   ISBN: 1 86302 069 1
   =
 
   Typed for you by Karen Mintzias
  =
 
 
 
                    - - - - - - - - - - - - - - - - - - =

Plain Text Version of This Recipe for Printing or Saving