Greek Stuffed Cabbage with Avgolemono Sauce~(Egg-Lemon Sauce)

Dalla Cucina di Laura~

"What do you mean he eat no meat?...(entire room goes silent)
Ah, that's ok....I make Lamb."~ Aunt Vuola- My Big, Fat, Greek Wedding

Ingredients:

1 large (or 2 small) green cabbage
1 pound of organic, grass-fed beef, lamb, veal, or pork (or combination)
1 bunch of organic Italian flat leaf parsley (leaves only), finely chopped
1 large finely diced sweet onion
2-3 tbsp Greek, Italian or Spanish olive oil
2-3 tbsp grass-fed, organic butter (like Kerry Gold)
Celtic sea salt and fresh ground pepper to taste

Avgolemono (Egg-Lemon) Sauce:
4 large, organic eggs- whisked
3 medium lemons, juiced
2 tbsp grass fed, organic butter
Celtic sea salt
1 tbsp coconut flour, freshly ground
Parsley leaves and toasted pine nuts for garnish.
Paprika and cayenne pepper (optional)

In a pot of boiling water with salt, cook the whole cabbage (stem removed with knife) until al dente, approximately 5 minutes on each side. (save water)
Remove from water and separate leaves one by one.

In a pan heat 2 tbsp olive oil and 2 tsp butter. Add ground meat, then onions and parsley.
Sautee until cooked. (add sea salt, fresh ground pepper, paprika and/or cayenne for spice)

Put approximately 2 tbsp of meat mixture into each cabbage leaf and roll (folding in corners)
Keep warm and place them in a glass oven pan.

Avgolemono Sauce:

Grind dried coconut in a spice grinder and add pure spring water to dilute.
Add eggs (one by one) and whisk well.
Add freshly squeezed lemon juice, 1 tbsp butter and hot water left from boiling cabbage.
Keep on very low heat in sauce pan, whisking constantly.
Add cabbage water as needed so sauce stays liquid.

Plate cabbage rolls, and top with Avgolemono sauce.
Garnish with fresh parsley leaves, salt and toasted pine nuts.

Buon Appetito! Baci xx 
​ας φάνε