(for cabbage rolls)
- 1 large cabbage
- 750 gr . minced pork or veal
- 1 bunch parsley chopped (only leaves)
- 1 cup carolina rice
- 2 onions
- 1 cup olive oil
- salt
- pepper
(for sauce)
- 2 tblspns cornflour
- 4 large eggs
- 25gr. butter
- juice of 3 lemons
Wash the cabbage with fresh water. Engrave stalk of the cabbage around . In a large pot of salted boiling water cook the cabbage for about 5 on one side and another 5 minutes from the other side and remove it from the water .Remove outer leaves that can come with ease if necessary and boil the rest for another 5 minutes . In all leaves cut and remove the hard stalk . Place the stems at the base of the pot to create a bottom so as to prevent the cabbage from being burnt. Cut large leaves in half. Knead the mince with the chopped parsley , onions , half a cup of olive oil , rice and two teaspoons of salt and pepper . Add some water while kneading . Put two tablespoons of the meat mixture on each leaf, fold the edges and wrap carefully constructing a rectangular packet . Place the rolls close next to each other in the pot with the junction point looking downwards in two layers. Fill the pot with hot water , so that it almost covers the cabbage rolls and pour the remaining half cup of oil . Cover and boil for about one hour .
Remove the cabbage rolls carefully from the pot and strain their broth into a second smaller pan . Keep broth hot but not boiling . In a bowl , dilute the cornflour with some water and mix with the eggs , using wire instead of a fork. Add a little bit of lemon juice and stir constantly and gradually pour the hot broth.
Put the mixture in a saucepan and simmer for 1-2 minutes stirring well with a wire so that it does not clump . If the sauce become too thick , dilute it with a little warm water. Slice the butter and mix it with your sauce while it is still hot. Serve cabbage rolls topped with sauce and lots of freshly ground pepper .