Shelly's Recipe

GREEK CABBAGE ROLLS IN AVGOLEMONO SAUCE

Category: Pork

1 large Savoy cabbage
(Steam cabbage just long enough so that you can separate the leaves)

Chicken broth
Head of garlic

For the Stuffing
1 onion chopped
1/4 cup chopped parsley
2 tbsp butter or olive oil
1 lb ground pork
2 cloves minced garlic
1/2 cup chopped fresh dill
Zest from one lemon
3/4 cup to 1 cup of raw rice, Cooked until almost tender.

Prepare filling: Saute onion in oil or butter until tender. Add minced garlic and cook for 30 seconds.

Mix together the pork, rice, cooked onions, parsley, dill , lemon zest and season with salt and pepper.

Form the cabbage rolls and place in a deep oven proof casserole. Add enough chicken broth to almost cover. Add a number of peeled and cracked garlic cloves and a few sprigs of dill. Top with any leftover cabbage leaves. Cover and bake for about 2 hours at 325.

Avgolemono Sauce
3 tbsp butter
3 tbsp flour
3 cups chicken broth
Salt
Pepper
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.