LAHANODOLMADES (GREEK STUFFED CABBAGE)

Steps:

• 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.