* Photos are indicative.
Step by Step Instructions
- Step 1: Prepare the filling. Place the minced meat, the onion, the carrot, the 100g of olive oil, the rice, the pine nuts, the raisins, the salt, the pepper, the parsley and the coriander in a bowl and mix together very well. Set the filling aside.
- Step 2: Prepare the cabbage. Remove 1-2 of the outer cabbage leaves. Cut the stem and put it in boiling salted water to scald it. As you're putting it into the saucepan, the leaves will start to separate gradually, one by one. Wait until most of them come loose. Using a big fork, help them separate more easily, and once they are loose, remove them from the saucepan.
- Step 3: Spread the cabbage leaves on a surface and put some filling on the one side, seal the sides and then wrap it up into a roll. Spread 2-3 cabbage leaves at the bottom of the saucepan and then arrange the cabbage rolls one next to the other. As soon as you finish with the first layer continue with the next one on top of that. As soon as you finish arranging all the cabbage rolls in the saucepan, pour the rest of the olive oil over them, season with salt and pepper and cover with a plate. Add water until you have covered the cabbage rolls and cook on medium heat for approximately 40-45 minutes.
- Step 4: Prepare the egg-lemon sauce. Soak the Kozani saffron in lemon juice. Place the eggs, the lemon juice with the saffron, the zest, some salt and pepper in a bowl and mix, while simultaneously adding some of the juices taken from the saucepan. As soon as the eggs obtain the same temperature, pour the mixture into the saucepan and cook for 5 minutes until the food starts boiling.
- Step 5: Remove the saucepan from the heat and serve the food warm.
Ingredient List
- 1 large cabbage (approximately 1 1/2Kg)
- 500g minced beef
- 500g minced pork
- 1 large onion (finely chopped)
- 2 carrots (grated)
- 250g extra virgin olive oil
- 100g pearl rice
- 100g pine nuts
- 100g raisins
- salt
- ground black pepper
- 2tbsp parsley
- 2tbsp chopped fresh coriander
- 10 stigmas Kozani saffron
- 2 eggs
- 2 the juice & zest of lemons