Cabbage leaves stuffed with minced beef and rice. One more classic dish that everybody loves to taste... Superior smell, rich flavor!
1 big cabbage
500gr. minced beef (or mixed beef with pork)
1 onion, chopped
80gr. spring onions, chopped
1 bunch of parsley,chopped
1 bunch of dill,chopped
4 tablespoons of rice
1 cup of olive oil ( ½ inside, ½ outside)
1 or 2 lemons (juice), according to your taste
2-3 teaspoons of corn flour
2-3 cups of the broth
Boil the cabbage in a big pot with water for about 10 minutes. Mix minced beef with onions, dill, parsley, rice, salt, pepper and olive oil. Portion out the cabbage leaves and cut the hard parts. Put one tablespoon of the mixture in each leave and roll tight. Spread 2-3 leaves on the bottom of the pot and place lahanodolmades one by one circularly in lines. Put a plate on the top so they won’t open while boiling. Pour some water (about 2 cups), olive oil and boil for about 45-60 minutes in low heating.
For the egg-lemon sauce:
Dissolve the corn flour in the lemon juice. Withdraw the pot from the heating. Beat the eggs very well, pour the lemon juice in the eggs little by little and continue beating. Add the broth little by little and continue beating (never stop). Pour the egg-lemon sauce in the pot, stir carefully, allow a few minutes to settle down and serve.
Watch the pot from time to time and add some water, if necessary...