Winter is settling in, and winter recipes are delicious and perfect for the frigid weather, cabbage is such a healthy vegetable and cabbage rolls with Avgolemono I adore.
The lemony sauce, with a touch of heat from red pepper flakes or a touch of cayenne pepper, makes your blood boil and you are nice and warm all over. Perfect for the cold winters of Canada!
I love making cabbage rolls more than the vine leafs, they are bigger and they are easier to roll.
For me, it spells comfort food, the only complaint I get from my family is that I never make enough…….
I really make enough but they don’t stop eating……Believe me, I do…
Here is how to make Cabbage rolls with Avgolemono.
- Ingredients
- 1 ½ pounds of minced meat (pack with 3 kinds of meat, pork, beef, and veal)
- 1 cup long grain rice
- 2 onions grated
- Garlic powder, salt, and pepper to taste
- 1 egg
- 1 cup shredded cabbage (from the heart of the cabbage that you can’t use)
- 3 tbsp olive oil
- 1 Savoy cabbage
Here is what to do
Prepare the cabbage by separating to individual leafs
Remove any hard membranes, also if they are big to cut them in two
Blanch them in hot water for a few minutes, place them in a strainer and let them cool, they will be easier to handle.
Mix all the ingredients together well and make your rolls
Place them tight in a large pan
Season the rolls with salt and pepper
Add ¼ cup olive oil
Add hot water almost covering the rolls
Cook on medium heat adding hot water as needed
When done remove from heat making sure there is enough pan juice to make the Avgolemono
Avgolemono
For the Avgolemono, you will need 2 eggs, the juice of 1 large lemon and ½ cup pan juice
With a mixer beat the egg whites until stiff, add the yolks and continue beating, the last thing is to add the lemon and pan juice, mix well and add on the cabbage rolls, making sure it covers them all over.
They are ready, no boiling after this final step.
Well, you have perfection! Cabbage rolls with a special touch, the Avgolemono sauce!
P.S. I like to use some leafs of the cabbage as a layer on the bottom of the pan.