Lahanodolmades (Greek Stuffed Cabbage) - cooking recipe

Ingredients

For the Cabbage
2 medium cabbage
2 tablespoons olive oil
2 large onions, chopped
1 lb ground beef or 1 lb ground lamb
1 garlic clove
1/8 teaspoon cinnamon
salt & freshly ground black pepper
2 tablespoons tomato paste
1/3 cup uncooked rice
1 1/2 cups tomato sauce (preferably homemade)
1/2 cup beef stock
1/4 cup pine nuts, toasted
1 tablespoon butter, cut into pieces
lemon slice
Greek Lemon Sauce
3 eggs
2 1/2 tablespoons fresh lemon juice
1 1/2 cups hot chicken broth

Preparation

Stuffed Cabbage:.
Carefully remove outer cabbage leaves in one piece (reserve remaining cabbage for another use).
Bring large amount of water to boil in large pot.
Add cabbage leaves and cook until just tender, about 5 minutes; drain and let cool slightly.
Trim heavy veins in center with paring knife, being careful not to cut leaves.
Cut each leaf in half lengthwise; set aside.
Heat olive oil in large skillet over medium-low heat; add onion, cover and cook until tender, about 10 minutes.
Increase heat to medium-high, add ground meat and brown, stirring with fork.
Add garlic and cinnamon and stir through; season to taste with salt and pepper.
Stir in 1 tablespoon tomato paste. add rice, 1/2 cup tomato sauce and beef stock.
Increase heat to high and bring mixtuyre to boil.
Reduce heat to low, cover and simmer until rice is partially cooked,about 5 to 7 minutes.
Remove from heat and stir in pine nuts; let cool slightly.
Grease roasting pan.
Place 1 tablespoon meat mixture near one end of each cabbage leaf and roll up,tucking in sides, to make small packets.
Arrange in 2 layers in pan, packing tightly.
Preheat oven to 350 degrees.
Combine 1 cup tomato sauce with remaining 1 tablespoon tomato paste in small bowl.
Pour over cabbage, adding more tomato sauce as necessary, to cover,.
Dot with butter, cover pan, place over high heat and bring to boil.
Transfer to oven and bake until tender, about 1 hour.
Arrange lemon slices on top or pass Greek Lemon sauce separately.
Greek Lemon sauce:.
Beat eggs in bowl until thick and lemon colored.
Gradually beat in lemon juice.
Add hot broth 1 tablespoon at a time, beating constantly.
Transfer to small saucepan, place over low heat and cook, stirring constantly, until sauce thickens; serve immediately.