Yemista me Lahano(Stuffed Cabbage Leaves)

* Exported from MasterCook *

Yemista me Lahano (Stuffed Cabbage Leaves)

Recipe By : =

Serving Size : 6 Preparation Time :0:00
Categories : Greek Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Onion -- finely chopped
1 tb Olive oil
1 kg Ground beef or lamb
1/3 c Short grain rice
1 Tomato -- peeled and chopped
2 tb Chopped parsley
1 t Chopped dill or mint
1/8 ts Ground cinnamon
Freshly ground black pepper
24 Cabbage leaves
Salted water
1 tb Butter
2 c Hot stock or water
Salt
1 tb Cornflour
2 Eggs -- separated
1 Lemon (juice only)
Chopped dill or parsley

Serves: 6 Cooking time: 1 1/2 hours
=

Gently fry onion in oil until soft. Mix into meat with rice, tomato, h=
erbs
and cinnamon, seasoning to taste with salt and pepper. Divide into 24
portions.
=

Blanch cabbage leaves in boiling, salted water for 5 minutes until
softened. Drain and cut out thick centre of larger leaves (very large
leaves may be cut in half). Place one portion of stuffing on base of l=
eaf,
turn up base, fold in sides and wrap firmly into a neat roll. Repeat wi=
th
remaining ingredients.
=

Place rolls close together, seam sides down, in a deep pan lined with
trimmings from cabbage leaves. Add stock or water, butter, salt and pe=
pper
to taste. Invert a heavy plate on top of rolls and cover pan tightly.
Simmer gently for 1 1/2 hours.
=

When cooked, drain off stock carefully into a small saucepan. Reduce t=
o 1
1 1/2 cups over heat and thicken with cornflour mixed to a paste with a=

little cold water. Let it boil 1 minute.
=

Beat egg whites in a bowl until stiff, add yolks and beat thoroughly.
Gradually beat in lemon juice, then boiling stock. Return sauce to sma=
ll
pan, place over low heat and stir constantly until egg is cooked - do n=
ot
boil.
=

Arrange rolls on a heated serving dish and spoon some of the sauce over=

them. Garnish with chopped dill or parsley and serve remaining sauce
separately. Serve with mashed potatoes.
=

Note: Grape vine leaves may be used instead of cabbage - about 40 will=
be
required since they take less filling.
=

From: "The Complete Middle East Cookbook" by Tess Mallo=
s.
ISBN: 1 86302 069 1
=

Typed for you by Karen Mintzias
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