Mixed Green Salad with Gorgonzola, Walnuts and Pears
And Greek Cabbage Rolls with Avgolemono Sauce
Greek Cabbage Rolls in Avgolemono Sauce
1 large Savoy cabbage
(Steam cabbage just long enough so that you can separate the leaves)
head of garlic
For the Stuffing
1 onion chopped
1/4 cup chopped parsley
2 tablespoons butter or olive oil
1 pound ground pork
2 cloves minced garlic
1/2 cup chopped fresh dill
zest from one lemon
3/4 cup to 1 cup of raw rice, Cooked until almost tender.
Saute onion in oil or butter until tender. Add minced garlic and cook for 30 seconds.
Mix together the pork, rice, cooked onions, parsley, dill , lemon zest and season with salt and pepper.
Form the cabbage rolls and place in a deep oven proof casserole. Add enough chicken broth to almost cover. Add a number of peeled and cracked garlic cloves and a few sprigs of dill. Top with any leftover cabbage leaves. Cover and bake for about 2 hours in a low oven (325°F).
Rather than make the traditional Avgolemono sauce enriched with eggs, I make a sauce using:
3 tablespoons butter
3 tablespoons flour
3 cups of chicken broth
juice of one lemon
lemon zest optional
Make a roux using the butter and flour. Add the chicken broth and when the sauce is cooked add the juice of one lemon and the zest if using. Season with salt and pepper and serve over the cabbage rolls.
Cabbage Rolls can be prepared earlier in the day and then reheat in the Avgolemono sauce.