STUFFED CABBAGE WITH RICE & PINE NUTS AVGOLEM

      Title: STUFFED CABBAGE WITH RICE & PINE NUTS AVGOLEM
  Categories: Greek, Main dish, Vegetarian
       Yield: 6 Servings
  
       2 md Cabbage heads
       3 tb Clarified butter
       1 md Onion; chopped fine
       1 c  Water
       1 c  Raw long grain rice
     1/4 c  Raisins or currants
     1/2 c  Pine nuts
     1/4 c  Chopped fresh parsley
     1/4 c  Chopped fresh dill
            Salt & freshly ground pepper
       3    Eggs
       1    Lemon, juice only
       2 tb Butter; cut into bits
  
   Plunge cabbages into boiling salted water and cook about 8 minutes,
   then drain thoroughly and set aside while you prepare the filling. In
   a heavy skillet heat the clarified butter, add the chopped onions and
   cook until soft and transparent.  Add the water and bring to a boil,
   then add the rice and stir.  Lower the heat and simmer gently until
   the rice has absorbed the liquid, approximately 15 minutes.  Remove
   from heat and add the raisins or currants, pine nuts, parsley, dill
   and season with salt and pepper. Cool. Separate 2 of the eggs and mix
   the egg whites into filling. Reserve the yolks for the avgolemono.
   Stuff and roll the cabbage leaves, using one heaping tablespoon
   filling, roll up snugly, then place, seam side down, in a casserole.
   Dot with butter and add water to cover, then cover cabbage rolls with
   an inverted plate and cover casserole. Simmer for approximately 1
   hour, then transfer to a warm serving dish and keep warm. Strain the
   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 1-1/2 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. From: "The Food
   of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York.
   
   Typed for you by Karen Mintzias
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