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1/2 Photos of Macedonian Stuffed Cabbage With Thick Avgolemono
1 hrs 30 mins
This recipe is based on one from The Complete Book of Greek Cooking, the recipe club of Saint Paul’s Greek Orthodox Cathedral. Also known as Sarmades me Avgolemono, a traditional regional dish from the northern part of Greece. The long cooking time is necessary because of the pork filling. NOTE: Leftover steamed leaves can be frozen, wrapped in plastic wrap. To use, bring to room temperature.
Units: US | Metric
Serving Size: 1 (573 g)
Servings Per Recipe: 8