Oven baked stuffed cabbage leaves
- 1 white cabbage
- 2/3 cup olive oil for baking, plus 1/2 cup for the filling
- 600g beef and pork mince
- 2 onions, grated
- 1 punch parsley, chopped
- 3 carrots, grated
- 1 cup rice
- For the sauce:
- 2 lemons
- 2 eggs
- 1 1/2 tbsp corn flour
Braise the cabbage leave and remove from the water. Spread the outer, larger leaves on a baking dish.
In a large bowl, mix the mince, onions, 2/3 carrots, parsely, 1/2cup olive oil and salt and pepper. Mix thoroughly using your hands.
In each cabbage leaf, add a little of the filling. Fold into a dolma shape and tuck the ends in. Place the stuffed cabbage leaves on the baking dish, on top of the large cabbange leaves you lined it with. Pour over the rest of the olive oil and sprinkle with the rest of the grated carrot. Add water so as to half-cover the dolma, and cover with tin foil.
Bake in a preheated oven at 180° C for about 90 minutes. Top up the water halfway through cooking, if needed.
You can serve the dolma with just lemon, or you can make an avgolemono sauce as follows: beat the eggs and lemon juice and add some spoonfuls from the water the dolma was cooked in. Then add corn flour, and continue mixing. Add the sauce to the baking dish, and serve after they have absorbed it well.