Greek cabbage rolls with Egg Lemon sauce and fantastik Cream - GOLDEN RECIPES 

Greek cabbage rolls
This is a traditional recipe for cabbage stuffing with a unique egg-lemon sauce, which you should try to make on your own immediately! One of the recipes that represent Greek cuisine to a great extent is waiting for you to try out !
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RECIPE:
Ingredients
1 large cabbage
A little lemon juice
1 large onion
1/2 bunch parsley
800 g ground beef
100 ml olive oil
Salt Pepper
2 eggs
150 g rice
3-4 carrots
5-6 sprigs of celery
50 ml lemon juice
50 ml olive oil
50 g of butter
Salt
Water
For the egg lemon sauce:
3 eggs
A little salt
150 ml lemon juice
Method
We start by preparing the leaves from the cabbage. First we cut the stalk from the cabbage. Then put enough water with a little lemon juice to boil.
Then, place the cabbage upside down and leave until the leaves are soft. In the process, turn it upside down and leave it until the leaves are soft.
When the leaves begin to separate easily from each other, take out the soft ones in a bowl and continue with the remaining leaves.
Then, mash the onion together with the parsley.
Take a bowl and mix the minced meat, with the onion, olive oil, salt, pepper, 2 eggs and rice. Be careful to put enough salt because the ingredients will absorb it.
Then, cut the hard part from the leaves, place the filling, as shown in the video and wrap.
Continue and cut the carrots into thick slices.
In the pot, lay a row of leaves on the bottom (we use the central leaves of the cabbage, which do not use for wrapping), the carrots and the celery.
On top of them, spread the cabbage stuffing evenly.
Then, add 50 ml of lemon juice, a little olive oil, the butter in pieces, salt and enough water (so that it covers them). Cover with a few cabbage leaves and even a plate.
Cook first on high temperature and as soon as the content is about to boil, lower it and simmer for 50 minutes to 1 hour.
Egg lemon recipe: Just before removing the pot from the heat, make the egg lemon sauce. Beat the egg whites together with a little salt in a tight meringue.
Then add the yolks one by one and finally the rest of the lemon (150 ml).
Slowly add a little of the broth of our food so that the sauce gets hot. Then add the sauce to the food and shake it with your hands until it mixes and becomes homogeneous.
Put the pot back on the fire until it reaches boiling point without boiling. Remove the pot and leave for 5 minutes!
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