Greek Stuffed Cabbage Rolls

Instructions

1. Step 1

   Bring a stockpot of water to a boil over high heat. Lower in the cabbage and blanch, removing softened outer leaves with tongs until you have 12 to 14 flexible leaves; cool them, then trim the thick central ribs without cutting through the leaves.

   Timer: 8 min (fixed)

   Ingredients used: 1.0 piece Cabbage

   Cookware: Chef Knife, cutting board, Stockpot, tongs

2. Step 2

   Combine the ground beef, rice, onion, parsley, dill, 1 tbsp (15 ml) olive oil, 1 tsp (6 gr) salt, and black pepper in a large mixing bowl. Mix gently until evenly distributed.

   Ingredients used: 10.0 gr Fresh Dill, 500.0 gr Ground Beef, 2.0 gr Ground Black Pepper, 15.0 ml Olive Oil, 150.0 gr Onion, 20.0 gr Parsley, 6.0 gr Salt, 100.0 gr White Rice

   Cookware: mixing bowl

3. Step 3

   Place a portion of filling near the stem end of each cabbage leaf. Fold in the sides and roll snugly into a parcel, making about 12 rolls.

   Cookware: cutting board

4. Step 4

   Coat the bottom of a Dutch oven with the remaining 2 tbsp (30 ml) olive oil and line it with the reserved cabbage trimmings. Arrange the rolls seam-side down in a tight single layer, or in two snug layers if necessary.

   Ingredients used: 30.0 ml Olive Oil

   Cookware: Dutch oven

5. Step 5

   Pour in the chicken stock and add the remaining ¾ tsp (4 gr) salt. Set an inverted heatproof plate over the rolls to keep them submerged, then cover the Dutch oven.

   Ingredients used: 720.0 ml Chicken Stock, 4.0 gr Salt

   Cookware: Dutch oven

6. Step 6

   Bring the stock to a gentle simmer over medium heat, then reduce to low heat and cook until the cabbage and rice are tender and the centers of the rolls reach 71°C. Transfer the rolls to a serving platter and keep them warm, leaving the cooking liquid in the Dutch oven.

   Timer: 50 min (fixed)

   Cookware: Dutch oven, serving platter, tongs

7. Step 7

   Whisk the eggs and lemon juice in a medium mixing bowl until smooth. Slowly whisk in about 250 ml of the hot cooking liquid, adding it gradually to temper the eggs.

   Ingredients used: 2.0 piece Egg, 90.0 ml Lemon Juice

   Cookware: Medium mixing bowl, whisk

8. Step 8

   Whisk the tempered mixture back into the cooking liquid in the Dutch oven. Warm over low heat, stirring constantly, until the sauce reaches 71°C and lightly coats the whisk; do not let it boil. Spoon the sauce over the cabbage rolls and serve.

   Timer: 3 min (fixed)

   Cookware: Dutch oven, serving platter, whisk