Stuffed cabbage leaves with egg & lemon sauce (Lahanodolmades Avgolemono)
1 medium cabbage
400gr ground beef
200gr ground pork
1+1/2 cup short grain rice
1 medium onion finely chopped
1/2 bunch of parsley finely chopped
6-7 cloves, grounded
1 tsp cumin
3 tbsp olive oil
1/2 cup olive oil
Vegetable stock or water
Salt and black pepper
Juice of 1 lemon
Peel off the outer leaves of the cabbage and make a cross incision on the top of the core. Immerse the cabbage in boiling water for a few minutes, place it in a large oven tray and remove the leaves one by one.
Mix the ground meat, rice, dill, the onion, parsley, ground cloves, cumin, olive oil, salt and pepper and knead to mix thoroughly. Add more water or oil if needed. Place some of the filling at the edge of each leaf; fold the sides inwards and roll.
Lay 3-4 leaves at the bottom of a large cooking pot and place each roll in a circular row. Cover with olive oil and vegetable stock or water and 3-4 leaves. Place a heavy plate on top and cook for approximately 30 min.
Whisk the avgolemono sauce and pour it on the rolls.