Greek Comfort Food: Cabbage Roll Pie with Lemon Sauce (Lahanodolmades Made Easy!)

Описание: Vegetarian Version: https://www.dimitrasdishes.com/greek-...


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Ingredients

2 cabbages, cores removed
2 pounds ground beef
1 onion, finely chopped
1 cup Arborio rice (or your favorite rice)
1 teaspoon salt, plus more to taste
Freshly cracked black pepper, to taste
A handful of parsley, finely chopped
1 teaspoon dried dill
Olive oil, as needed
Juice of 2 lemons (1 for filling, 1 for baking liquid)
1 cup water
For the Avgolemono Sauce:
4 cups chicken stock
Juice of 1–2 lemons (about 1/4–1/2 cup, adjust to taste)
3 egg yolks
2 tablespoons cornstarch
Salt and pepper to taste
Instructions

Preheat oven to 350°F (180°C).

Bring a large pot (or two) of salted water to a boil. Add the cored cabbages, core side down, and boil for 15 minutes. Flip and boil an additional 15 minutes, or until the leaves release easily. Drain in a colander and set aside.

To make the filling, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened. Add the ground beef, season with salt and pepper, and cook until no longer pink. Stir in the rice, 1 teaspoon salt, juice of 1 lemon, and 1 cup water. Bring to a boil, then reduce heat to medium. Cover and simmer for 6–8 minutes until most of the liquid is absorbed. Remove from heat and stir in the parsley and dill. The rice will be partially cooked.


Lightly grease a 9x13-inch baking dish or 15-inch round pan with olive oil. Line the bottom with cabbage leaves. Add the filling in an even layer, then cover the top with more cabbage leaves. Drizzle with olive oil, the juice of 1 lemon, and add 1 cup of water. Invert a heatproof plate over the pie to hold it down during baking. Cover the pan tightly with foil and bake for 1 hour. Remove foil and plate, and bake uncovered for another 30 minutes until golden.

Carefully remove the plate and let the pie rest for 10 minutes before slicing into portions.

To make the avgolemono sauce: In a mixing bowl or pitcher, whisk together the egg yolks, cornstarch, and lemon juice until smooth. In a saucepan, bring the chicken stock to a simmer. Slowly ladle some hot stock into the egg mixture while whisking constantly to temper it. Pour the tempered egg mixture back into the pot and cook over low heat, stirring, until thickened. Do not boil. Taste and season with salt and pepper.

Pour the sauce over the cabbage roll pie before serving, or serve it on the side.

Notes
• You can prepare the cabbage leaves and filling a day ahead to save time.
• If using green or Savoy cabbage, both work beautifully in this dish.
• The avgolemono sauce can be made up to a day in advance and gently reheated.

Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony

Its All Greek
ITEM ID: 84456733
By: LowNotes


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