Foodbook #708 Greek cabbage rolls

Foodbook #708 Greek cabbage rolls


Good morning my friends and happy week, special and traditional recipe for today with a lot of work to do , so what you say ??? Let’s do it



1 fluffy and light cabbage

For the filling

500 g mixed minced meat (lamb and pork or beef and pork)
2 grated onions
2 chopped spring onions
2 grated carrots
1/2 bunch dill
1 cup stuffed rice
1/2 cup olive oil
1/2 cup water
freshly ground pepper

For the eggnog

2 egg yolks
2 lemons
1 tbsp. corn flour

For the cream

2 tbsp. oil
2 tbsp. flour
500 g of broth from the dolmadas
1/2 lemon
a little chopped dill



To prepare the cabbage stuffing with eggnog and cream, we start by cleaning the cabbage and removing the stalk with a knife.
Dip the cabbage, with the hole left by the stalk, into a pot of boiling water. Boil it for 7 minutes to soften slightly, and leave it on a plate to cool.

Mix the filling ingredients well and knead until the minced meat turns white. Take out the cabbage leaf one by one and remove the thick nerves. Put in a tablespoon of stuffing and wrap the dolma.

Place cabbage leaves and onion slices at the base of a saucepan. Place the cabbage stuffing in a row, close to each other and cover them with a plate so that they do not unfold.

Pour broth or water over the cabbage stuffing, just enough to cover them and add 1/3 cup olive oil and season with salt and pepper.

If we have dill and parsley stalks, tie them with string and throw them in the pot to flavor the kale with egg and lemon.

Put the lid on and simmer for 40-45 minutes.

For the eggnog sauce
Beat 2 egg yolks with the juice of 2 lemons and pouring a little hot broth from the pot, dilute the eggnog. Pour over the food and shake from the handles to go everywhere. For a thicker sauce in our cabbage stuffing, add a tablespoon of corn flour to the eggnog.

For the cream
Heat the oil and sprinkle with flour. Bake for 2 minutes, add the broth and let the cream set. Squeeze the lemon and season with salt and pepper.

Serve the cabbage stuffing on a plate and pour over with the thick sauce.


It’s not easy but I totally recommend you to give this a try and send me your feedback

Stay safe and healthy my friends and take care of your people

My best wishes from Greece

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