Lachanodolmades with groats (Stuffed cabbage leaves)

Lachanodolmades with groats (Stuffed cabbage leaves)

Laxanontolmades me pligouri
Title in Greek: 
Λαχανοντολμάδες με πλιγούρι
Recipes Categories: 
Preparation Time: 

1 kilo (2 lbs 3 oz) minced meat
1 medium-sized cabbage
2 onions, finely chopped
2 tablespoons finely chopped parsley 
1 teacup olive oil
2 tablespoons dill, finely chopped
1 teacup groats 
2 eggs
2 lemons (the juice)
1 tablespoon cornflour

Cooking Time: 
Cooking Directions: 

- In a large bowl, place the minced meat, the groats, the parsley, the dill, the very finely chopped onions, and the salt and pepper. Mix these together well. 
- Clean the cabbage discarding the heart and the tough outer leaves. 
- Bring a pot of water to a boil and scald the cabbage for 5 minutes. When the cabbage is cold enough to handle, separate the leaves, cutting the very large ones in half.
- Place a small quantity of the meat mixture on one edge of each leaf. Now fold each leaf in such a way so as to retain the mixture in the leaf. 
- Line the bottom of a large pot with cabbage leaves and place the stuffed leaves in circles. When all the stuffed leaves have been placed in the pot, add some water, the oil and lay an inverted plate over the stuffed leaves (so they do not come apart while cooking). 
- Allow them to boil on medium heat for about an hour and a half. Remove the pot from the fire.
Prepare the egg and lemon sauce as follows:
- In a bowl, beat the egg whites, until they are stiff, gradually add -while you continue to beat- the yolks, the lemon juice, the cornflour and finally some broth from the pot. When the sauce is ready, pour it over the stuffed leaves. Gently shake the pot a few times to make sure that the sauce spreads everywhere. Serve immediately without reheating the food.

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