Stuffed Cabbage With Rice & Pine Nuts Avgolem

Ingredients

some salt and pepper
2 cabbage heads
45 gr clarified butter
1 onion
240 ml water
120 gr long rice
40 gr raisins
70 gr pine nuts
7 gr parsley
34 gr dill
5 eggs
1 lemon
30 gr butter

Instructions

remaining liquid for the avgolemono sauce. Beat the remaining eggs and yolks for 2 minutes. Continuing to beat, gradually add the lemon juice. Then add the 1- half cups cooking liquid by droplets, 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.