Recipes

This page gives you the opportunity to re-create some of your favourite Corfiot taverna recipes at home. This month Stuffed Cabbage Leaves with Avgolemono Sauce.

Ingredients

2 medium cabbage heads. 3 tablespoons butter. 1 medium onion, finely chopped. 1 cup water. 1 cup uncooked long grain rice. Quarter cup raisins or currants. Half cup pine nuts. Quarter cup chopped fresh parsley. Quarter cup chopped fresh dill. Salt and freshly ground pepper. 3 eggs. Juice of a lemon. 2 tablespoons butter, cut into pieces.

Instructions

Plunge cabbages into boiling salted water and cook for about 8 minutes, then drain thoroughly and set aside while you prepare the filling. In a heavy pan heat the clarified butter, add the chopped onions and cook until soft and transparent. Add the water and bring to a boil, then add the rice and stir. Lower the heat and simmer gently until the rice has absorbed the liquid, approximately 15 minutes. Remove from heat and add the raisins or currants, pine nuts, parsley, dill and season with salt and pepper. Cool. Separate 2 of the eggs and mix the egg whites into the filling. Reserve the yolks for the avgolemono. Stuff and roll the cabbage leaves, using one heaped tablespoon of filling, roll up snugly, then place, seam side down, in a casserole. Dot with butter and add water to cover, then cover cabbage rolls with an inverted plate and cover casserole. Simmer for approximately 1 hour, then transfer to a warm serving dish and keep warm. Strain the remaining liquid for the avgolemono sauce. Beat the remaining eggs and yolks for 2 minutes. Continuing to beat, gradually add the lemon juice. Then very slowly add one and a half cups of cooking liquid, beating steadily, until all has been added. Cook over hot water, not boiling, stirring constantly until the sauce thickens enough to coat a spoon. Pour over the cabbage rolls and serve hot.

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