Cabbage Rolls Avgolemono

There’s nothing better than a warm, comforting family meal on a cold winter evening, and these Greek-inspired cabbage rolls are the perfect dish to bring everyone together around the table.

Filled with rice, mince and our Aroma Greek seasoning, then finished in a silky egg-lemon sauce, they are hearty, nourishing and full of traditional Mediterranean flavour.

Not only are they delicious, but they’re also economical to make, using simple pantry staples to create a filling meal that can feed the whole family. This recipe is gentle on gluten intolerant stomachs when prepared with gluten free stock and ingredients, making it a comforting option for families looking for wholesome gluten friendly meals without sacrificing flavour.

These cabbage rolls also make a beautiful entertainer’s entrée, served individually with extra egg-lemon sauce spooned over the top and fresh herbs for a simple but impressive presentation.

Serve piping hot with plenty of sauce and a side of crusty bread for dipping into every last spoonful of the delicious avgolemono sauce. Simple, cosy and perfect for winter warming dinners.

Ingredients

For the cabbage rolls

• 1 large green cabbage

• 500g beef mince

• 1 cup uncooked rice

• 1 onion, finely diced

• 2 tsp Aroma Greek

• 2 tbsp olive oil

• 2 cups chicken stock or water

• Fresh dill or parsley for garnish

• Crusty bread or Rice crackers to serve
  

For the Avgolemono sauce

• 2 eggs

• Juice of 2 lemons

• 1 ladle warm cooking broth

Method

1. Bring a large pot of water to the boil. Carefully place the whole cabbage into the pot and cook for 8–10 minutes until the outer leaves soften. Remove and gently peel away the leaves as they loosen.

2. In a bowl combine the beef mince, uncooked rice, diced onion, olive oil and Aroma Greek seasoning. Mix well until combined.

3. Lay each cabbage leaf flat and place a spoonful of filling in the centre. Fold in the sides and roll tightly.

4. Line the base of a large pot with a few spare cabbage leaves. Arrange the rolls seam-side down in layers.

5. Pour over the stock/water until the rolls are mostly covered.

6. Place a plate over the rolls to keep them secure while cooking. Simmer gently for approximately 45–60 minutes or until the rice and mince are fully cooked.

7. To make the avgolemono sauce, whisk together the eggs and lemon juice in a bowl.

8. Plate the rolls on a platter or individual plates

9. Slowly add a ladle of warm broth into the egg mixture while whisking continuously to temper the eggs.

10. Serve warm with extra lemon, fresh herbs and crusty bread for dipping.

At step 8 You can leave the rolls in the pot and pour the egg/lemon sauce over them and then serve if you like.

Enjoy.