Ingredients FOR THE WRAPPING 1 cabbage, light and fluffy FOR THE FILLING 500 gr ground meat 2 onions, grated 2 - 3 spring onions, finely chopped 2 carrots, grated 1 leek, finely chopped ½ bndl. dill ½ bndl. parsley 1 cup Carolina rice or any medium-grain white rice ½ cup olive oil ½ cup water Salt Ground white pepper Juice of 1 lemon FOR THE CREAM 50 ml olive oil 50 gr flour 700 ml broth 2 egg yolks 1 juicy lemon Salt Pepper A little chopped dill Equipment Pot TAGS MEAT CABBAGE MAIN COURSES NEW YEAR'S DAY GREEK SUNDAY LUNCH BÉCHAMEL TRADITIONAL FOODS MOM-MADE FOODS Ingredients FOR THE WRAPPING 1 cabbage, light and fluffy FOR THE FILLING 500 gr ground meat 2 onions, grated 2 - 3 spring onions, finely chopped 2 carrots, grated 1 leek, finely chopped ½ bndl. dill ½ bndl. parsley 1 cup Carolina rice or any medium-grain white rice ½ cup olive oil ½ cup water Salt Ground white pepper Juice of 1 lemon FOR THE CREAM 50 ml olive oil 50 gr flour 700 ml broth 2 egg yolks 1 juicy lemon Salt Pepper A little chopped dill Instructions We start by first removing the core of the cabbage after scoring it with a knife. Next, we immerse it, core side down, in a pot of boiling water. Boil for 10-15 minutes, until slightly softened. Mix the filling ingredients well and knead until the ground meat lightens in color. Remove the cabbage leaves one by one and cut out the thick ribs. Place one tablespoon of filling inside the leaf and roll. Line the bottom of a wide pot with cabbage leaves and onion slices. Arrange the rolls in rows on top, close to one another, and cover with a plate to prevent them from unrolling. Pour in broth or water, just enough to cover them, add 1/3 cup olive oil, and season with salt and pepper. If you have dill and parsley stems, tie them with string and add them to the pot for extra flavor. Cover and simmer for 40-45 minutes. CREAM Heat the olive oil and sprinkle with the flour. Cook for 1-2 minutes, stirring. Gradually add the hot broth from the pot and let it thicken into a cream, stirring constantly. Once thickened, remove from the heat. While still hot, add the egg yolk and whisk quickly. Finally, add the lemon juice and dill, and adjust the seasoning. Remove the rolls with a slotted spoon, arrange them in an ovenproof dish, pour over the béchamel, and bake under a hot grill for 6-7 minutes, until the surface is lightly golden. Alternatively, you can serve them on a platter and simply spoon the lemon béchamel over the top without baking. They are equally delicious either way. TAGS MEAT CABBAGE MAIN COURSES NEW YEAR'S DAY GREEK SUNDAY LUNCH BÉCHAMEL TRADITIONAL FOODS MOM-MADE FOODS
