Lahanodolmades (greek Stuffed Cabbage)

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 medium cabbage
• 2 tablespoons olive oil
• 2 large onions, chopped
• 1 lb ground beef or 1 lb ground lamb
• 1 garlic clove
• 1/8 teaspoon cinnamon
• salt & freshly ground black pepper
• 2 tablespoons tomato paste
• 1/3 cup uncooked rice
• 1 1/2 cups tomato sauce (preferably homemade)
• 1/2 cup beef stock
• 1/4 cup pine nuts, toasted
• 1 tablespoon butter, cut into pieces
• lemon slice
• 3 eggs
• 2 1/2 tablespoons fresh lemon juice
• 1 1/2 cups hot chicken broth

Recipe

• 1 stuffed cabbage:.
• 2 carefully remove outer cabbage leaves in one piece (reserve remaining cabbage for another use).
• 3 bring large amount of water to boil in large pot.
• 4 add cabbage leaves and cook until just tender, about 5 minutes; drain and let cool slightly.
• 5 trim heavy veins in center with paring knife, being careful not to cut leaves.
• 6 cut each leaf in half lengthwise; set aside.
• 7 heat olive oil in large skillet over medium-low heat; add onion, cover and cook until tender, about 10 minutes.
• 8 increase heat to medium-high, add ground meat and brown, stirring with fork.
• 9 add garlic and cinnamon and stir through; season to taste with salt and pepper.
• 10 stir in 1 tablespoon tomato paste. add rice, 1/2 cup tomato sauce and beef stock.
• 11 increase heat to high and bring mixtuyre to boil.
• 12 reduce heat to low, cover and simmer until rice is partially cooked,about 5 to 7 minutes.
• 13 remove from heat and stir in pine nuts; let cool slightly.
• 14 grease roasting pan.
• 15 place 1 tablespoon meat mixture near one end of each cabbage leaf and roll up,tucking in sides, to make small packets.
• 16 arrange in 2 layers in pan, packing tightly.
• 17 preheat oven to 350 degrees.
• 18 combine 1 cup tomato sauce with remaining 1 tablespoon tomato paste in small bowl.
• 19 pour over cabbage, adding more tomato sauce as necessary, to cover,.
• 20 dot with butter, cover pan, place over high heat and bring to boil.
• 21 transfer to oven and bake until tender, about 1 hour.
• 22 arrange lemon slices on top or pass greek lemon sauce separately.
• 23 greek lemon sauce:.
• 24 beat eggs in bowl until thick and lemon colored.
• 25 gradually beat in lemon juice.
• 26 add hot broth 1 tablespoon at a time, beating constantly.
• 27 transfer to small saucepan, place over low heat and cook, stirring constantly, until sauce thickens; serve immediately.