Cabbage Rolls With Egg-Lemon Sauce
- Ready In:
- 1hr 15mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
- 1 large head napa cabbage, 30-40 napa cappage leaves
- 1 stock, cube (i use vegetable stock cubes from Knorr)
-
For the filling
- 1 cup green onion
- 1⁄2 cup parsley
- 1⁄2 cup dill, fresh
- 1 cup potato, peeled
- 1 pimento pepper, jarred
- 1 teaspoon salt
- 2 teaspoons pepper
- 2 cups rice, uncooked
- 1 cup olive oil
-
For the sauce
- 8 teaspoons butter
- 8 teaspoons flour
- 2 lemons
- 2 eggs
- 1 cup mozzarella cheese
- 1 pinch salt
- 1⁄2 teaspoon lemon pepper
- fresh dill (to garnish)
directions
- Bring water to boil into a big pot.
- Add stock cube and stir until desolved.
- Cook the whole cabbage head until the first leaves on the outside start to feel soft (done).
- Take out the head, take the leaves which are done off and put them on a plate, replace the head and continue until all the leaves are done (about 30 to 40 leaves).
- Chop up the green onions, parsley, dill, potato and pimento pepper (or process them in your food processor for some background music to Nancy).
- Mix the chopped veggies with the remaining ingredients for the filling.
- As you do not want to burn your rolls later, take some of the dark green leaves and spread the bottom of a big pot with them.
- It might be tricky to fill the leaves but try to fill them with at least 1big spoon of filling and roll them up as tight as possible.
- This becomes easier with every leave, believe me!
- Arrange the rolls in the prepared pot.
- Hopefully the amount of filling is according to the leaves you have but this is of course a note to excuse my inaccuracy according these matters.
- When you have finished arranging all the rolls in the pot fill it up with water until all rolls are covered.
- Put a lid on top of your pot and simmer on quite low heat.
- Fill up with water as needed, the rice is absorbs the water but the rolls should stay covered with water during the process.
- The rolls are ready when the rice is done, after about 20 minutes or according to the rice you used (it should say something about this on the package).
- You might want to try to take one roll out, cut it in half and check it.
- When the rolls are done, take them carefully out and put them into a bowl or on a plate.
- Do NOT pour away the cooking water.
- Melt the butter on a pan, add the flour and stir on mid-heat until it makes blisters.
- Slowly add some cooking water and stir until you have a light sauce.
- Mix the eggs with the juice of the lemons until foamy, add some of the cooking water and add this mixture to the first sauce.
- Spice upp with salt and lemon pepper and sprinkle with fresh dill.
- Do NOT cook anymore, it should be almost opaque and very fragrant.
- If you have made it until here you are the real winner of RCS#14.
- Serve the rolls with sauce and sprinkle with feta cheese.
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Reviews
-
Unfortunatly, I had a lot of trouble with this recipe. I ened up with a pot full of cabbage and rice with no flavor :(. The rice filling seemed really awesome, but during simmering(I simmered as low as I could) the rice all came out of the cabbage leaves and since it was just cooking in water all the flavor got sucked right out. The sauce was a very nice texture, but it lacked flavor also, I added extra lemon juice and salt and pepper to fix that up. Overall this is a great idea with what seems to be great flavors, but needs to be cooked differently. PS. I love the instructions!
RECIPE SUBMITTED BY
Originaly from Austria i moved to Iceland in 2002 after a life long longing for this country i felt at home at once and now it is the place where i belong. I am living with my wonderful husband in a nice, bright flat in the subburb of our capital, Reykjavik. I love to cook and eat healthy and i mainly use whole grain. I do not use any ready made mixes and i try to keep the food i cook close to the ingrediants i used.
I am an elementary school teacher but i work in a kindergarden now and i actually prefer that field.
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