Greek cabbage roulades with rice mince filling (dolmades)

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Prepare rice in boiling salted water according to package instructions. Clean and wash the cabbage head and cut out the stalk in a wedge shape. Place cabbage in plenty of boiling water and simmer for 3-5 minutes.

2. 2

   Lift out and remove the outer leaves. Put back into the boiling water and remove a total of 16 leaves. (Use the rest of the cabbage for other purposes.) Cut the cabbage ribs flat. Place the leaves next to each other and roll over them a few times with the cake roll.

3. 3

   Drain the rice and let it drain. Wash the sultanas and dab dry. Clean, wash and chop the spring onion. Wash parsley and dab dry. Put 2 stems aside. Pluck the leaves from the remaining stems and cut them finely.

4. 4

   Knead minced meat, 1 egg, salt, pepper, spring onion and half of the parsley. Mix in sultanas and rice. Place two cabbage leaves on top of each other. Divide the minced mass into eight parts. Form 8 longish meatballs.

5. 5

   Place one meatball on each of 2 cabbage leaves, wrap into a roulade and tie together with kitchen twine. Heat the oil in a roasting pan and fry the cabbage roulades thoroughly while turning. Deglaze with 750 ml stock, bring to the boil and braise over medium heat for 45-55 minutes.

6. 6

   Separate 2 eggs 15 minutes before the end of the cooking time. Beat the egg whites with the whisks of the hand mixer until white tips form. Stir in 250 ml stock. Gradually add egg yolks and lemon juice.

7. 7

   Beat the sauce over a warm water bath until it thickens. Add the remaining chopped parsley to the sauce and season with salt and pepper. Put the roulades with the sauce on plates. Crumble the cheese on top.

8. 8

   Garnish with parsley.

Nutrition Facts

KCAL
570 kcal

CARBS
31 g

FATS
35 g

PROTEINS
31 g