All Easy Recipes. Cook all that you can cook. Macedonian Stuffed Cabbage With Thick Avgolemono
(Sarmades Me Avgolemono)
 
What You Need:            (To Serve: 8 to 10)
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  • Boiling water
  • 3 to 4 medium cabbages (about 40 cabbage leaves)
  • One 16-ounce can sauerkraut, drained
  • 1½ pounds ground beef
  • 1½ pounds ground pork
  • Salt and pepper to taste
  • 1 cup chopped onions
  • ¾ cup raw converted rice
  • 2 to 3 lemons, peeled and sliced

    THICK AVGOLEMONO SAUCE
  • 3 eggs
  • ½ cup fresh lemon juice
  • 2 cups hot chicken stock

    • How To Cook:
    1. Fill a large pot with water and bring to a boil. Remove outer leaves from cabbage heads, being careful not to tear them. Parboil about 5 minutes. Drain in a colander.

    2. Place sauerkraut in bottom of Dutch oven. (Be sure to use a large pot, and do not fill to the top.) Cover with a few cabbage leaves.

    3. Thoroughly combine beef, pork, salt, pepper, onions, and rice. Carefully remove heavy center vein from steamed cabbage leaves and cut each leaf in half.

    4. Place 1 rounded tablespoon of meat mixture near cut end of leaf; fold over. Fold edges in toward center and roll up tightly. Place rolls in casserole with lemon slices between the layers.

    5. Cover with an inverted heavy plate to act as a weight. Add enough boiling water to cover rim of plate. Cover casserole, bring slowly to a boil, and simmer gently until liquid has been absorbed, about 1 hour.

    AVGOLEMONO SAUCE:
    1. Beat eggs until frothy; add lemon juice.

    2. Gradually add hot stock, beating constantly. Pour into a saucepan and cook over low heat, stirring constantly, until sauce thickens.

    3. To serve, place several rolls on each dish and spoon some cooked sauerkraut over them; top with sauce. Serve immediately.

    NOTE:
        Leftover steamed leaves can be frozen, wrapped in plastic wrap. To use, bring to room temperature.

    		 
    		 
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