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Good morning my friends and happy Sunday, hope you all enjoy delicious meal like me .
Wanna try my recipe??? Please be my guest
Ingredients
1 large cabbage, about 3 kg
600gr. minced meat, pork and beef
2/3 cup glazed rice
1 large onion, finely chopped
Or a cup of parsley, finely chopped
Or a cup of dill, finely chopped
2 teaspoons mint soup, finely chopped (optional)
4 teaspoons butter soup
1 cup olive oil
Salt Pepper
For the eggnog sauce
3 eggs
2 lemons, the juice
2 teaspoons flour soup
Preparation
Prepare the cabbage first: In a large saucepan, boil the whole cabbage. Separate the leaves one by one as they soften in the water. Leave them in a colander to drain.
When cool, cut the stalks and hold the leaves that are suitable for wrapping one on top of the other. Keep the smaller leaves for the pot.
Prepare the filling: Mix the minced meat with the rice, the chopped onion, the herbs, the salt, the pepper and five tablespoons of oil.
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Make the dolmadas: Spread half of the small leaves you kept on the bottom of a large pot.
Take the cabbage leaves one by one and place in the center of the bottom from a tablespoon of stuffing (or more depending on the size of the leaf). Fold the side edges, closing the filling inside and wrap them in rolls.
Place the dolmadas next to the pot starting from the periphery and moving towards the center. Continue with a second layer and so on. until the materials are finished.
Cover the dolmadas with the remaining leaves, pour four to five cups of water or meat broth until covered and add the remaining oil and butter. Place a plate on top and simmer the dolmadas for about 50-60 minutes.
Prepare the eggnog sauce: Beat the eggs with the lemon juice and flour. Remove two cups of broth from the pot and add it little by little to the mixture, stirring constantly. Heat the mixture in a small saucepan, stirring constantly and without letting it boil because it will thicken. Serve the sauce in a bowl, next to the dolmadas.
Stay safe and healthy my friends and take care of your people
My best wishes from Greece
