It’s a cool and gray October day–perfect for some cabbage rolls with avgolemono sauce. The correct term for these lovely pillows of deliciousness in northern Greece is lahanosarmades, but in other parts of Greece, they’re called lahanodolmades (lahano is cabbage in Greek).
Really easy to make:
1 large head of cabbage
1 pound of ground beef
1 grated onion
1/2 c. of arborio or medium grain rice
1/2 c. fresh or 2 TBL dried parsley
1 TBL dried dill
Core out a fairly large hole in the cabbage and place hole-side down in a large pot with about 2 inches of water. Boil 15-20 minutes. Then lift out, cool, and pull the leaves apart to cool further.
You WILL burn your fingers because who can wait? Place about 1-2 TBL of the meat/rice mixture at the base of each leaf and roll away from you. Place in a large pot even making two layers. Fill the pot with enough water and/or chicken broth to cover the rolls and above about 1-2 inches. Place a clean plate on top so they won’t open up. Put a lid on and let them simmer for about 30-40 minutes.
Avgolemono: Beat 3 eggs and the juice of 2 lemons in a large bowl. When the sarmades are done, turn the pot a bit to ladle out the hot broth. As you make a sucking sound (yes, this is VERY important) with your mouth, ladle the hot broth into the egg mixture. Gather your children or friends around you to assist in making these sounds. Otherwise, the egg mixture will curdle. When the egg/lemon mixture is very hot, pour it back into the pot with the sarmades. Shake the pot to distribute well. Replace the lid and let the sarmades rest while you get out the bowls and set the table. (avgo=egg; lemono=lemon)