Cabbage Rolls With Egg-lemon Sauce

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 large head napa cabbage, 30-40 napa cappage leaves
• 1 stock, cube (i use vegetable stock cubes from knorr)
• 1 cup green onion
• 1/2 cup parsley
• 1/2 cup dill, fresh
• 1 cup potato, peeled
• 1 pimento pepper, jarred
• 1 teaspoon salt
• 2 teaspoons pepper
• 2 cups rice, uncooked
• 1 cup olive oil
• 8 teaspoons butter
• 8 teaspoons flour
• 2 lemons
• 2 eggs
• 1 cup mozzarella cheese
• 1 pinch salt
• 1/2 teaspoon lemon pepper
• fresh dill (to garnish)

Recipe

• 1 bring water to boil into a big pot.
• 2 add stock cube and stir until desolved.
• 3 cook the whole cabbage head until the first leaves on the outside start to feel soft (done).
• 4 take out the head, take the leaves which are done off and put them on a plate, replace the head and continue until all the leaves are done (about 30 to 40 leaves).
• 5 chop up the green onions, parsley, dill, potato and pimento pepper (or process them in your food processor for some background music to nancy).
• 6 mix the chopped veggies with the remaining ingredients for the filling.
• 7 as you do not want to burn your rolls later, take some of the dark green leaves and spread the bottom of a big pot with them.
• 8 it might be tricky to fill the leaves but try to fill them with at least 1big spoon of filling and roll them up as tight as possible.
• 9 this becomes easier with every leave, believe me!
• 10 arrange the rolls in the prepared pot.
• 11 hopefully the amount of filling is according to the leaves you have but this is of course a note to excuse my inaccuracy according these matters.
• 12 when you have finished arranging all the rolls in the pot fill it up with water until all rolls are covered.
• 13 put a lid on top of your pot and simmer on quite low heat.
• 14 fill up with water as needed, the rice is absorbs the water but the rolls should stay covered with water during the process.
• 15 the rolls are ready when the rice is done, after about 20 minutes or according to the rice you used (it should say something about this on the package).
• 16 you might want to try to take one roll out, cut it in half and check it.
• 17 when the rolls are done, take them carefully out and put them into a bowl or on a plate.
• 18 do not pour away the cooking water.
• 19 melt the butter on a pan, add the flour and stir on mid-heat until it makes blisters.
• 20 slowly add some cooking water and stir until you have a light sauce.
• 21 mix the eggs with the juice of the lemons until foamy, add some of the cooking water and add this mixture to the first sauce.
• 22 spice upp with salt and lemon pepper and sprinkle with fresh dill.
• 23 do not cook anymore, it should be almost opaque and very fragrant.
• 24 if you have made it until here you are the real winner of rcs#14.
• 25 serve the rolls with sauce and sprinkle with feta cheese.