Greek Cabbage Rolls

Cabbage Rolls Greek Style.
Filled with a rice and pork filling seasoned with lemon and dill. 
Rather than small cabbage rolls I made two large dome shaped Cabbage Rolls.
And with the extra filling I stuffed three small zucchini.
We shared one of the cabbage rolls and a stuffed zucchini.
Sides were roasted lemon potatoes and a Greek Salad.
The cabbage rolls and zucchini were served with an Avgolemono Sauce.
There was one Cabbage Roll and two stuffed zucchini leftover so 
we had them for lunch the next day.

1 large Savoy cabbage
large pot of boiling water
2 onions, peeled and sliced
extra garlic cloves
2 cups hot chicken stock
For the Stuffing

1 onion chopped
1/4 cup chopped parsley
2 tablespoons butter or olive oil
1­1/4 pound ground pork (can use Beef or veal)
2 cloves minced garlic
fresh dill
lemon zest
3/4 cup to 1 cup of raw rice, Cooked until almost tender.
Bring some water to boil in a large pot. Add the cabbage and steam
for 10 minutes to soften leaves. This makes it easier to separate the leaves.
Remove leaves and return cabbage to pot if needed. Continue removing leaves.
Saute onion until soft and add chopped garlic, and parsley.
Mix the ground pork with the rice, onions, garlic and parsley, season with salt and pepper fresh
dill and lemon zest.
Fry a small piece to test for seasoning. Add more if needed.
Cut onions into slices and place in bottom of covered roasting pan. Add some cracked garlic
Add 2 cups of chicken broth.
Place cabbage rolls on top of onions and cover tightly. I cover with foil and then the lid.
Bake in oven until cooked approximately 1 1/2 hours at 350° to 375°.
Serve with an Avgolemono sauce and some fresh dill.
Rather than make the traditional Avgolemono sauce enriched with eggs, I make a sauce using:
3 tablespoons butter
3 tablespoons flour
3 cups of chicken broth
juice of one lemon
lemon zest optional
Make a roux using the butter and flour. Add the chicken broth and when the sauce is cooked add
the juice of one lemon and the zest if using. Season with salt and pepper and serve over the
cabbage rolls.
Cabbage Rolls can be prepared earlier in the day and then reheat in the Avgolemono sauce.

2 Comments Add yours

  1. shambo says:

    Now you've done it, Ann. These look so good! I love cabbage rolls with avgolemeno sauce but am too lazy to do the smaller rolls. I love the idea of a large dome, and I really like savoy cabbage too. This is something I'm definitely going to try soon. I usually make a hybrid style avgolemeno sauce, similar to your sauce. The only difference is that I'll temper in 1-2 beaten eggs. Thanks for the great idea!

  2. Sue, I liked my lazy way too. I used a bowl, and placed a couple of long pieces of twine crossed in the bottom, and they layered some leaves around the bottom and the sides of the dish. spooned in the filling, added another layer of cabbage leaves , more filling, finished with a cabbage leaf and then tied the strings to hold the shape. Tipped out of the bowl and then into the casserole dish. So easy. And the zucchini is also very good stuffed with the same filling.

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