Text 14373, 61 rader
Skriven 2011-08-06 05:27:00 av Dave Drum (1:124/311)
Ärende: GREEK 143
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stuffed Cabbage w/Rice & Pine Nuts Avgolemono
 Categories: Vegetables, Nuts, Fruits, Citrus
      Yield: 6 Servings
 
      2 md Cabbage heads
      3 tb Clarified butter
      1 md Onion; chopped fine
      1 c  Water
      1 c  Raw long grain rice
    1/4 c  Raisins or currants
    1/2 c  Pine nuts
    1/4 c  Chopped fresh parsley
    1/4 c  Chopped fresh dill
           Salt & fresh ground pepper
      3 lg Eggs
      1    Lemon, juice only
      2 tb Butter; cut into bits
 
  Plunge cabbages into boiling salted water and cook about 8
  minutes, then drain thoroughly and set aside while you
  prepare the filling. In a heavy skillet heat the clarified
  butter, add the chopped onions and cook until soft and
  transparent. Add the water and bring to a boil, then add the
  rice and stir. Lower the heat and simmer gently until the
  rice has absorbed the liquid, approximately 15 minutes.
  
  Remove from heat and add the raisins or currants, pine nuts,
  parsley, dill and season with salt and pepper. Cool.
  
  Separate 2 of the eggs and mix the egg whites into filling.
  Reserve the yolks for the avgolemono.
  
  Stuff and roll the cabbage leaves, using one heaping
  tablespoon filling, roll up snugly, then place, seam side
  down, in a casserole. Dot with butter and add water to
  cover, then cover cabbage rolls with an inverted plate and
  cover casserole. Simmer for approximately 1 hour, then
  transfer to a warm serving dish and keep warm.
  
  Strain the remaining liquid for the avgolemono sauce. Beat
  the remaining eggs and yolks for 2 minutes. Continuing to
  beat, gradually add the lemon juice. Then add the 1-1/2 cups
  cooking liquid by droplets, beating steadily, until all has
  been added. Cook over hot water, not boiling, stirring
  constantly until the sauce thickens enough to coat a spoon.
  Pour over the cabbage rolls and serve hot.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles,
  Avenel Books, New York.
  
  Typed for you by Karen Mintzias
  
  Uncle Dirty Dave's Archives
 
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