Dolmades

  • 1 really large cabbage (can use jarred grape leaves too)
  • 1 lb ground meat (lamb or pork or beef)
  • 1 onion
  • 1/2 cup rice
  • chopped parsley
  • juice of a lemon or two
  • eggs 3-4
  • flour

cut out stalk of large head of cabbage.  Boil head of cabbage in large pot of water, occasionally  loosening and removing whole leaves as they soften.  Try not to tear them.  After the leaves are removed, remove remaining cabbage from water (chop and toss with some oil and vinegar for a salad).  save broth. combine ground meat, rice, onion, parsley and salt and pepper.  spoon small amt (like a small meat ball) onto section of leaf and roll and place in bottom of pot.  Cover dolmades with boiling broth and boil gently with plate on top for 45 min.  make avgolemeno sauce with lemon, egg, flour and broth.  alternately, could use sauce of sauted onion and grated tomato with basil.

from Andromahi ❤

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s