Cabbage Rolls with Minced Meat (Lahanodolmades)

Ingredients

• 20 green cabbage leaves
• 200 g ground beef
• 200 g ground pork
• 150-200 g rice
• 2 eggs
• 1 bunch of parsley, finely chopped
• 2-3 lemons
• Salt
• Pepper
• Olive oil

Instructions

1. Wash the cabbage leaves thoroughly, place them in a pot, cover with water, and bring to a boil.
2. Once the water boils, cook the leaves for 5 minutes, then remove from heat and drain in a colander.
3. In a bowl, combine the ground beef, ground pork, rice, parsley, salt, pepper, and a little olive oil. Mix well and let the mixture rest for 30 minutes.
4. Place a tablespoon of the meat mixture in each cabbage leaf and fold it into a roll.
5. In a pot, add some olive oil and, if desired, line the bottom with a couple of cabbage leaves. Layer the cabbage rolls neatly in the pot, stacking them in 2-3 layers if necessary.
6. Place a deep plate on top of the rolls to keep them in place, cover with water, add some salt, and simmer over low heat for 45-50 minutes.
7. When the rolls are done, turn off the heat, pour the egg-lemon sauce (avgolemono) over them, and gently shake the pot in a circular motion to evenly distribute the sauce.

Avgolemono (Egg-Lemon Sauce)

1. Beat the egg whites until frothy. Add the egg yolks and beat again.
2. Slowly pour in the lemon juice while stirring.
3. Gradually add a little of the hot broth from the cabbage rolls and mix well.
4. Pour the egg-lemon mixture over the cabbage rolls and shake the pot gently to ensure the sauce coats everything evenly.

Enjoy your delicious lahanodolmades with avgolemono!