Cabbage Rools



1 large fluffy cabbage 1 ½kg

600g minced pork

1 cup of tea rice pilaf

1 large onion, melted in the mixer

1 cup of coffee parsley finely chopped

1 cup of tea olive oil

For egg-lemon sauce:

2 eggs

Juice of 1 ½ lemon



Fill a large pot with water and put to boil. Remove the outer leaves of cabbage and the stalk with a knife. Put the cabbage into hot water and gradually remove blanched leaves until almost finished, spread onto absorbent paper towels.

Add the minced pork in a bowl, well washed rice, melted onion and parsley. Add 1 cup of coffee water, salt and knead the mixture well. Add even a little water if it is tight to be fluffy and soft-boiled.

Cut the large leaves  in half and begin to wrap the cabbage rools putting aside of each sheet a tablespoon of minced meat. Close the filling and roll the sheet until a roll.

Apply a few cabbage leaves inside the pot and start to stack rolls tightly stuffed. Stack them all in 2-3 layers. Pour in the olive oil and  water so it covers up well. Tap onto stuffed a heavy plate not dancing during cooking. Cook them for about 40 minutes over medium heat. Turn off the heat and then leave them for 2 hours to dry.

When it is time for serving, add some water into the pot and put rolls to warm up well.

Prepare egg-lemon sauce. Beat separately the yolks from the whites, then unite whites and yolks, add lemon juice, pour 2 tablespoons of the broth of the cabbage rools. Pour egg-lemon sauce into the pot. Shake the pot well keeping it with two hands, allow the mixture to warm slightly and serve.

Bon Appetit!


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