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| Dolmathes Avgolemono - Stuffed Grape Leaves with Avgolemono Sauce Ingredients 1 1/2 pounds ground beef or lamb 1 1/2 cups chopped onions 1 cup raw converted rice Salt and pepper to taste 1 teaspoon dried mint leaves, or 3 tablespoons chopped fresh mint 1/4 cup chopped fresh dill 1/4 cup water 1-pound jar grape leaves 3 cups hot chicken stock 1 tablespoon butter Avgolemono sauce Preparation Combine meat, onions, rice, slat, pepper, mint, and dill. Add water and mix well. Drain brine from jar of grape leaves and wash leaves well. Put 1 heaping tablespoon of meat and rice mixture in center of leaf's dull side and roll leaf tightly, folding edges over and rolling toward point of leaf. Cover bottom of an ungreased Dutch oven or casserole with torn leaves. Arrange rolls in layers. Pour hot chicken stock over rolls and dot with butter. Cover with a heavy plate to keep rolls from opening as rice puffs. Cover casserole, and cook over low heat for 1 hour. There should be some liquid left in casserole for Avgolemono sauce. If dry when cooking time is up, add 1 cup water and simmer for a few minutes longer. Remove from heat and keep covered. Measure liquid and prepare the sauce. To serve, remove to plate and pour Avgolemono sauce over dolmathes. Variation: Cabbage leaves can be substituted for grape leaves. The method of preparation is basically the same: Remove the core from a medium-sized round cabbage. Place whole cabbage in boiling salted water, prying open leaves with two forks. boil for 3 to 5 minutes. Drain off hot water, until leaves are cool enough to work with. Cut each leaf in half, if large, and remove or trim heavy center vein. Roll as above, using the same method for cooking. Avgolemono sauce is also poured over the stuffed cabbage. When preparing recipe with cabbage leaves, omit mint from seasoning. Yield 6 to 8 servings |
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