Today we got you a recipe all the way from Greece!!!
Stuffed cabbage leafs or else... Lahanodolmades!
1 big cabbage, not too tight
500 gr (about 18 ounce) minced meat (half pork / half veal)
250 gr (about 9 ounce) rice
1 big onion
Juice of 1 lemon
Rinse the cabbage and remove its root. In a large saucepan boil water and heat the cabbage in order to tenderize the leaves. Hold it under the boiling water with a wooden spoon. Carefully separate each leaf and drain. Remove, if possible, the hard stem from each leaf. Be careful not to damage them. Put aside.
Chop the onions and the dill finely and saute in the olive oil. Add the minced meat and stir until it gets brown. Shortly before you are done, add the rice, parsley, salt and pepper. Stir a few more times and put the mix aside to cool.
Place some of the mixture on each leaf and then fold to make a little parcel. Careful, not too tight. About 2-3 tablespoons filling should be enough for every leaf.
At the bottom of a large saucepan place a few of the outer cabbage leaves (you can also use some "damaged" ones) and on top of them place the stuffed ones. Pour water in so that all the stuffed cabbage leaves are covered and then cover the top with a plate so that our little "parcels" don't loose their shape.
Let the water boil and then reduce heat to the lowest and let it cook for about 45 minutes. Let it cool for 10-20 mins.
Beat 2 eggs together with the lemon juice. Poor out some of the liquid from the saucepan and slowly stir it in the mix. After you mixed it thoroughly, poor it in the saucepan again. Grab the handles and shake it a bit so that it goes everywhere.
Tip: Wash the rice thoroughly and then before you add it to your mixture, mix it with one teaspoon olive oil. That way, the rice wont stick together. :)
That was it :)