WHAT? 1 white cabbage
200g. Chicken mince
100g. Rice
1 onion, 2 garlic cloves chopped
Fresh and dry thyme
2 tablespoons extra virgin olive oil @ladi_biosas
1 tablespoon red wine vinegar
Pepper, salt
For the avgolemono sauce 1 egg 1 lemon 1 heaped teaspoon corn flour diluted well in 3 teaspoons water 200ml. of the food’s juice Salt, pepper HOW TO? 1️⃣Cut the hard centre from the bottom of the cabbage. In a big saucepan with boiling water add the cabbage with the hole at bottom, so leaves start separating quicker with boil and blanch for up to 15 minutes until soft. 2️⃣Separate the leaves and let them cool. Add all ingredients for the stuffing and mix well. For each leaf, cut with a knife the central harder stem and make to two pieces, or if they are too small, connect two to make a larger leaf and start rolling little dolmades. 1 heaped teaspoon of the mix, fold left and right and roll from bottom to top. Continue for all. In a deep casserole make a layer with the harder leaves to protect the stuffed leaves. On top of them start laying the dolmades. Cover the casserole with the remaining hard leaves. 3️⃣Add a small plate at the top and add water until covered. 4️⃣Cook at average heat for 55 minutes, half covered.
5️⃣Separate white and yolk. Whisk white well to a meringue. Add lemon and egg yolk, salt and pepper.
6️⃣Start adding the food’s hot juice (1-2 cups) and the corn flour diluted well in a little bit cold water. In very low heat, warm the sauce for 3-4 minutes. We want it to thicken, but not to cook the eggs. Serve the dolmades with the beautiful sauce and some thyme.
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