Ingredients
- 5 eggs
- 2 cabbage heads
- 1 onion
- 1 lemon
- 240 ml water
- 120 gr long rice (raw grain)
- 70 gr pine nuts
- 45 gr clarified butter
- 40 gr raisins
- 34 gr dill (chopped fresh)
- 30 gr butter
- 7 gr parsley (chopped fresh)
- some salt and pepper
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.
