Name: Lahanodolmathes with Avgolemono Sauce (Greek Stuffed Cabbage Leaves)
Ingredients: For the Dolmathes; ¾ lb. ground pork; ¾ lb. grass-fed ground beef; 1 cabbage, whole (core removed); ½ cup white or brown rice; 1 sweet onion (large), minced; 2 garlic cloves, minced; 1 bunch of parsley, chopped; ½ cup Fancy Peasant GEVOO; 1 ½ cups water; 2 bay leaves; 1 egg; Salt, to taste; Pepper, to tasteAvgolemono Sauce; 2 eggs; Juice of 2 lemons; 2 large ladles of hot stock mixture (from Dolmathes)

Λαχαναδολμάθες

Lahanodolmathes with Avgolemono Sauce (Greek Stuffed Cabbage Leaves)

The perfect rainy day comfort food.

Ingredients:

For the Dolmathes

¾ lb. ground pork
¾ lb. grass-fed ground beef
1 cabbage, whole (core removed)
½ cup white or brown rice
1 sweet onion (large), minced
2 garlic cloves, minced
1 bunch of parsley, chopped
½ cup Fancy Peasant GEVOO
1 ½ cups water
2 bay leaves
1 egg
Salt, to taste
Pepper, to taste

Avgolemono Sauce

2 eggs
Juice of 2 lemons
2 large ladles of hot stock mixture (from Dolmathes)

What you'll need

3L Everything Olive Oil $80

Method:

Combine the ground meats, olive oil, rice, egg, onion, garlic and parsley. Season with salt and pepper. Knead well.
Place cabbage in a large pot of boiling water (cabbage should be ¾ covered). Keep rotating cabbage as it begins to turn bright green color. When the outer leaves are softened, they will either fall off or you can gently remove with tongs. Let them swim in the boiling water about a minute before removing leaf by leaf. Set leaves aside and repeat this step until the entire cabbage is peeled away (about 15 minutes). Let leaves cool or rinse under cold water.
Coat the bottom of a heavy pot with GEVOO. Use the smallest leaves from the cabbage, and any leaves that have broken, to cover the bottom of the pot. Add a bay leaf.
With a knife shave the vein running down any large leaves (refer to picture). Next, cut any large leaves vertically in half.
Add 1 tablespoon of meat filling at the bottom of a cabbage leaf. Roll up (away from you) to make the shape of an egg roll. Tuck in the ends to enclose filling in dolmatha by gently pressing them inwards. Place the rolls around the circumference of the pot stacking them gently.
Continue rolling each cabbage leaf until all your filling has been used up or you run out of leaves. Pack dolma closely together in the pot to hold shape while cooking. ( refer to picture)
Add 1 bay leaf on top of arranged dolma. Generously salt, pepper, and drizzle with GEVOO.
Pour 1 ½ cups of water to pot (or enough water to just cover the dolma).
Press a small glass plate down on rolls and bring to a boil (the plate acts as a steamer and weights the rolls so they do not unfold).
Lower heat to a medium boil, cover and boil for 1 hour.
Remove from heat. Begin to pour in avgolemono sauce (mixture steps below) over the dolmades slowly and shift your heavy pot back and forth to distribute sauce evenly.
Season with parsley, salt, pepper and a drizzle of GEVOO
Serve in pot of layer on top of a serving platter.
For the sauce: Beat eggs and lemon juice, slowly add hot stock to the egg mixture while whisking. Pour over dolmades and serve :)