Made in a different way, baked in the oven with avgolemono (egg and lemon sauce)
With a sharp knife cut the stalk from the cabbage.
With the side we cut down, place it in a pot of water and boil for 20 minutes.
Turn it over and boil it for another 10 to 15 minutes.
Keep the water aside.
Finely chop the parsley and dill, keeping the thick stalks aside. Finely chop the mint and onions.
Place the minced meat and all the filling ingredients in a bowl and knead well
Cover with cling film and leave in the fridge for a couple of hours.
Take the leaves out of the cabbage, remove the stalks and leave them aside. If they have not softened well, boil the rest of the cabbage a little more.
Saute the stalks of the parsley and dill I kept, the carrot, the onion, the leek and the olive oil in olive oil. Quench them with white wine and as soon as the alcohol evaporates, add the boiled water to the cabbage, cover and boil for 30 minutes. Towards the end season with salt.
Drain the broth and pass the vegetables in the multi.
Create a layer in the pan with the stalks from the cabbage leaves.
Wrap the dolmadas and place them in the pan on the layer of stalks.
Cover with the broth until covered and place a plate on top.
Bake for 1 hour
Beat the eggs with the lemon.
Empty the broth from the pan into a pan and use it to cut eggs by slowly adding it to the eggs.
Pour the egg and lemon sauce over the dolmadas, cover it and wait half an hour before serving.
For the filling
1 kg ground beef
200 g long grain rice
7 small chopped spring onions
30 g dill finely chopped
40 g finely chopped parsley
25 g fresh mint finely chopped or 12 g dried
2 TBSP. extra virgin olive oil
Salt and pepper to your taste
1 large cabbage approx. 4 kg
For the brew
1 sliced carrot
1 small piece of leek
3 TBSP. extra virgin olive oil
1 liter of broth from the cooked cabbage
200 ml dry white wine
Salt + pepper
For the egg and lemon sauce 'Avgolemono'
the juice of 2 -3 lemons (to your taste)