Greek Cabbage Rolls

Cabbage Rolls Greek Style.

Filled with a rice and pork filling seasoned with lemon and dill. 

Rather than small cabbage rolls I made two large dome shaped Cabbage Rolls.
And with the extra filling I stuffed three small zucchini.

We shared one of the cabbage rolls and a stuffed zucchini.

Sides were roasted lemon potatoes and a Greek Salad.

The cabbage rolls and zucchini were served with an Avgolemono Sauce.

There was one Cabbage Roll and two stuffed zucchini leftover so 

we had them for lunch the next day.

Greek Cabbage Rolls

1 large Savoy cabbage

large pot of boiling water

2 onions, peeled and sliced

extra garlic cloves

2 cups hot chicken stock

For the Stuffing

1 onion chopped

1/4 cup chopped parsley

2 tablespoons butter or olive oil

1­1/4 pound ground pork (can use Beef or veal)

2 cloves minced garlic

fresh dill

lemon zest

3/4 cup to 1 cup of raw rice, Cooked until almost tender.

Bring some water to boil in a large pot. Add the cabbage and steam

for 10 minutes to soften leaves. This makes it easier to separate the leaves.

Remove leaves and return cabbage to pot if needed. Continue removing leaves.

Saute onion until soft and add chopped garlic, and parsley.

Mix the ground pork with the rice, onions, garlic and parsley, season with salt and pepper fresh

dill and lemon zest.

Fry a small piece to test for seasoning. Add more if needed.

Cut onions into slices and place in bottom of covered roasting pan. Add some cracked garlic

cloves.

Add 2 cups of chicken broth.

Place cabbage rolls on top of onions and cover tightly. I cover with foil and then the lid.

Bake in oven until cooked approximately 1 1/2 hours at 350° to 375°.

Serve with an Avgolemono sauce and some fresh dill.

Rather than make the traditional Avgolemono sauce enriched with eggs, I make a sauce using:

3 tablespoons butter

3 tablespoons flour

3 cups of chicken broth

salt

pepper

juice of one lemon

lemon zest optional

Make a roux using the butter and flour. Add the chicken broth and when the sauce is cooked add

the juice of one lemon and the zest if using. Season with salt and pepper and serve over the

cabbage rolls.

Cabbage Rolls can be prepared earlier in the day and then reheat in the Avgolemono sauce.