This recipe is the result of many experiments. Will and I both played with the Greek cabbage roll recipe I developed after getting the basics from Katina and Bill “Vasili” Spanos at the former “Olive” restaurant.
Making cabbage rolls is very time consuming, and both us wanted the same taste with less time involved in the creating of it. The cabbage rolls are cooked in a pot of broth with a plate on top. After they are done the broth is used to make the lemon egg sauce that covers them.
We had to figure out how to cook this in the oven especially with raw rice. We also needed to figure out the right portion of broth for cooking and how to incorporate the lemon egg sauce.
What we are sharing here is much less time consuming. The taste is just what we wanted, and the presentation is lovely Mediterranean especially if you cut a serving piece in four before ladling the pretty orange sauce from the bottom of the pan over the meat and cabbage.
Now, you have food for a nice crowd or food for dinner, a casserole to share and one to freeze.
We hope you like it.
Greek Meat and Cabbage Casserole
Makes: 2 (9×13) casseroles
1 ( 6×9) casserole
In a large bowl mix together:
2 lb sausage (uncooked)
2 lb hamburger (uncooked)
2 medium onions, chopped
3 cups rice (rinsed)
3 cups water
3 cups olive oil
4 T salt
3 T black pepper or 3/4T white pepper
1 T oregano (dried)2 T basil (dried)
2 T paprika
1 T thyme (dried)
3/4 cup fresh parsley, chopped
1 large cabbage – chop like coleslaw
2 1/2 cups of chicken brother
For the Sauce:
3/12 are saved for the broth
6 egg yolks
1 1/2 cups lemon juice
Grease the casseroles
Spoon the meat mixture on the top of the cabbage
Spoon 1 cup chicken broth over each 9×13 casserole
Spoon 1/2 cup chicken broth over the 6×9 casserole
Bake at 350 for 1 hour uncovered
Cover and back and additional 1/2 hour
For the Sauce:
In a saucepan heat 3 1/2 cups chicken broth
In a bowl, Beat 6 egg yolks
Slowly add a 1/2 cup lemon juice and then the hot broth
Pour this mixture into the broth pan
When the casseroles are done, cut them into serving sizes to allow the lemon mixture to be absorbed thoroughly.
Ladle the lemon/egg/broth mixture over each casserole
Allow at least 15 minutes before serving