Lachanontolmades (stuffed cabbage leaves)
Ingredients for 4-6 people
1 small cabbage
500g minced pork
1 & 1/2 cups rice (carolina variety)
some parsley leaves
1 small cup olive oil
1 tablespoon salt
1/2 teaspoon black pepper
juice of one lemon
Remove the heart of the cabbage and dip it in hot water for 10 minutes.After draining the water, separate the leaves, remove the stems and cut each leave into halves.Grate the onions and sauté in olive oil along with the minced meat.After 5-8 minutes add the chopped parsley, salt, pepper, the rice and some water and let it absorb the liquid.
Put a tablespoon of the above mixture on each cabbage leaf and wrap tightly.
Place some of the thicker cabbage leaves at the bottom of the pot and place the wrapped ones over them in a scattered manner (not in any particular order).
Pour water or meat broth in the pot, enough to cover up all the wrapped cabbage leaves; add olive oil, salt and place a plate upside down on top of them, so that they won’t unfold while boiling.Boil for 3/4 of an hour over medium heat.
Prepare the lemon sauce by beating the eggs and slowly adding the lemon juice and some liquid from the pot; stir and pour over the lachanontolmades.
Editing & photoshoot :
Author of Cooking Books, Award Winning Photographer