Méλi Kapúбia Recipe

Prepare cabbage leaves

Bring a large pot of salted water to a rolling boil. Core a medium head of cabbage and gently separate 12 large outer leaves. Blanch leaves in boiling water for 1–2 minutes until pliable. Transfer to an ice bath to stop cooking, then drain and pat dry. Using a small knife, shave down the thick rib at the base of each leaf so it can roll easily without tearing.

Cook rice

Place rinsed rice in a small saucepan with 200 ml water, bring to a simmer, cover, and cook gently for 10 minutes until rice is partially tender but not fully done (it will finish cooking inside the rolls). Remove from heat and let stand covered for 5 minutes, then fluff with a fork.

Make the filling

In a skillet, heat 2 tbs olive oil over medium heat. Add the finely chopped onion and cook 5–6 minutes until soft and translucent. Add minced garlic and cook 30 seconds until fragrant. Remove from heat and let cool slightly. In a large bowl combine ground beef, cooked rice, sautéed onion and garlic, chopped parsley, dill, cinnamon, allspice, kosher salt, black pepper and the lightly beaten egg. Mix just until combined — avoid overworking to keep filling tender.

Portion filling

Place a cabbage leaf on a work surface (vein-side up). Spoon about 2–3 tbs of filling near the base of the leaf (adjust so you use all filling in 12 rolls). Fold the sides over the filling, then roll tightly from the base to the tip to form a compact roll. Repeat with remaining leaves and filling.

Prepare stock base

Whisk together the chicken or vegetable stock and tomato paste loosened with 120 ml water in a medium bowl or measuring cup until uniform. Heat this mixture gently in a saucepan until just simmering; reduce heat to low and keep warm.

Temper eggs

In a separate heatproof bowl, whisk the egg yolks with the lemon juice until pale and slightly frothy. If using cornstarch, dissolve it in 1 tbs cold water and add to the warm stock. Slowly ladle 4–6 tbs of the warm stock into the egg-lemon mixture while whisking constantly to temper the eggs (this prevents curdling). Continue adding stock in a thin stream until about one third of the warm stock has been incorporated and the egg mixture is warm to the touch.

Finish sauce

Slowly pour the tempered egg-lemon mixture back into the saucepan with the remaining warm stock, stirring constantly over very low heat until the sauce is slightly thickened and creamy — do not allow it to boil or the eggs will curdle. Taste and adjust seasoning with 1/2 tsp salt and 1/4 tsp black pepper.

Arrange rolls

Preheat oven to 175°C (350°F). Grease a 23x33 cm (9x13 in) baking dish with 1 tbs butter or olive oil. Stand the cabbage rolls seam-side down in the dish snugly in a single layer (they can overlap slightly).

Add sauce and braise

Pour about two-thirds of the warm avgolemono-tomato stock evenly over the rolls so that liquid comes about halfway up the sides of the rolls (add a little extra stock or water if necessary). Cover the dish tightly with foil and bake for 45 minutes.

Finish and serve

After 45 minutes, remove foil and spoon the reserved one-third of the sauce over the rolls. Return uncovered to the oven for 10–12 minutes to allow tops to set and flavors to meld. Let rest 10 minutes out of the oven. Garnish with lemon slices and chopped fresh dill or parsley before serving. Serve hot — the sauce will be silky and lemony, complementing the seasoned meat filling.