Stuffed cabbage leaves with grape leaves in egg-lemon sauce (dolmadakia jalandzi)
These stuffed cabbage can be made in two versions.
The first is one where the basis of the filling is rice itself.
They can also be made in a way where the basis for the filling will be minced meat with a small amount of lightly cooked rice.
Here is the first version.
– about 20 dag of grape leaves (young leaves are best)
– 2 onions
– half a glass of oil
– 1 cup of rice
– basil leaves
– lemon juice
– grated cheese (e.g. Parmesan cheese)
– egg, salt, pepper
We put the boiling leaves for a moment, cool. Fry the finely chopped onion in half the oil in a saucepan. We add the previously washed rice, lightly fry. Then I pour a glass of warm water and lemon juice. Finally, add chopped dill, basil, salt and pepper.
Place a teaspoon of fillings on a leaf, wrap it in a roll like stuffed cabbage rolls.
Place the prepared cabbage rolls in a pot one next to the other in layers. Pour the remaining olive oil, 2 glasses of water. We cover with a plate so that they do not fall apart during cooking.
Cook on low heat for about 40 minutes, until more water evaporates.
Then pour the egg-lemon sauce (avgolemono).
Making the sauce:
We whisk the egg with a fork in a deep plate. Gradually, we pour lemon juice into it. We take a hot sauce from the pot with a ladle and pour it slowly into the egg with lemon non-stirring.
Then pull the pot off the heat and slowly pour the sauce from the plate, moving the pot so that the sauce does not weigh. You can put it on a very light fire for a minute.