RECIPE: Stuffed zucchini /cabbage
Cabbage rolls (lahano dolmades), Stuffed Zucchini and stewed herb-rice meatballs (youvalakia)
Meat filling for cabbage and zucchini or meatballs:
½ lb ground beef
12-15 fresh green onions finely chopped or 1 ½ cups
½ cup finely chopped dill and/or fennel greens
1/3 cup EVGE EVOO olive oil
1/3 cup medium or short grain rice
¾ cup warm water
Salt—approx 1-1 1/2 tsp
Zucchini: Empty 8 zucchini, leaving outer shell approx. 1/4-1/2” thick –grate ½ cup zucchini to add to meat filling. Reserve rest for other use (can be put in freezer to use in casserole or soup at a later date.)
Fill zucchini with meat/rice mixture, place in pot and add very hot water to cover. Boil until rice is cooked—about 30-40 minutes. OR 6 minutes in pressure cooker. Remove and strain and make egg lemon sauce with pan juices.
Cabbage: Cover with plastic wrap and put in microwave for 20 minutes OR put whole cabbage in boiling water for 20 minutes or until center stem is tender. Carefully peel cabbage leaves from cabbage
Mix ingredients and roll in cabbage leaves—or make into balls and layer with leaves. Place rolled leaves cylindrically in pot and heat water to cover in separate pot. Add water when almost boiling and cover cabbage rolls with a plate. Boil until rice is cooked—about 30-40 minutes. Remove and strain and make egg lemon sauce with pan juices. OR cook 6 minutes in pressure cooker.
FOR egg/lemon: Use 1 lemon and 1 egg for each cup of pan juices. Beat egg and lemon and then very slowly add hot broth until hot and finally pour back into the pot to heat, while whisking continually until thick.
