George Sarris' Dodiyos' Stuffed Cabbage Recipe
- 1 pound ground chuck
- 12 blanched cabbage leaves
- 2 cups cooked white rice
- 4oz. olive oil
- 1 cup chopped yellow onions
- Pinch of chopped parsley, mint, oregano and dill
- 1cup chicken stock
- ½ cup lemon juice
- 4 whole large eggs
- 1 teaspoon cornstarch
- salt and pepper to taste
Procedure: Saute onions in olive oil with salt, pepper, oregano, mint and parsley until translucent. Set aside to cool then fold into meat and add 2 eggs and rice. Mix well. Take mixture, fill cabbage leaves, fold into pockets and place into pan with 1 cup of chicken stock. Bake on 350 degrees for 1 hour.
Remove stuffed cabbage leaves and set aside. Add mixture of cornstarch, lemon juice and remaining eggs to chicken stock to thicken and add fresh dill.
Place cabbage leaves on serving platter on spoon over lemon dill sauce.
GDA Cooking - September 20, 2010