Instructions

Remove 2-3 outer leaves from the cabbage and cut out the tough stem by making a cone-shaped cut at the bottom. This hole will help the inner leaves cook at the same rate as the outer ones.

Place the cabbage in a large pot with the hole facing down. Add enough water to cover the cabbage, add a tablespoon of coarse salt, and boil over medium heat. After about 15 minutes from the start of boiling, the outer leaves will be ready and can be removed one by one using tongs. Place the cooked leaves on a tray to cool and continue the same process for the remaining cabbage leaves.

For the filling, heat half of the olive oil (150 ml) in a non-stick pan and sauté the onion for 4-5 minutes. Add the rice, leek, carrots, herbs, and spices, and continue sautéing. Stir well and add a little water to semi-cook the rice. Let the filling cool down.

To wrap, take a cabbage leaf and place it on the work surface with the convex side facing up. Place a heaping tablespoon of filling in the center of one edge of the leaf and roll it up, following the natural shape of the leaf. At the bottom of the pot where the food will cook, add some oil and place the small leftover cabbage leaves and stems of the herbs you used.

Then, place the stuffed cabbage rolls in the pot, not too tightly, so they cook evenly. You can layer them in 2-3 layers, placing a plate on top as a weight to keep them in place while cooking. Add the remaining oil and enough water to cover the food. Boil over high heat and, once the water starts to simmer, cook on medium heat for about 40 minutes.

If you want to make avgolemono (egg-lemon sauce), remove the pot from the heat and pour the broth from the food into a bowl. First, beat the egg whites until they form foam, then add the yolks and continue beating. Add the lemon juice, and then, slowly add the hot broth while continuing to beat. Season the avgolemono with salt and pepper, pour it into the pot, and gently shake the pot to evenly distribute the sauce.