Greek Cabbage Rolls

1 large Savoy cabbage
large pot of boiling water

2 onions, peeled and sliced
extra garlic cloves

2 cups hot chicken stock

For the Stuffing

1 onion chopped
1/4 cup chopped parsley
2 tablespoons butter or olive oil
1-1/4 pound ground pork (can use Beef or veal)
2 cloves minced garlic
fresh dill
lemon zest
3/4 cup to 1 cup of raw rice, Cooked until almost tender.

Bring some water to boil in a large pot. Add the cabbage and steam
for 10 minutes to soften leaves.  This makes it easier to separate the leaves.

Remove leaves and return cabbage to pot if needed. Continue removing leaves.

Saute onion until soft and add chopped garlic, and parsley.

Mix the ground pork with the rice, onions, garlic and parsley, season with salt and pepper fresh dill and lemon zest.

Fry a small piece to test for seasoning. Add more if needed.

Cut onions into slices and place in bottom of covered roasting pan. Add some cracked garlic cloves.

Add 2 cups of chicken broth.

Place cabbage rolls on top of onions and cover tightly. I cover with foil and then the lid.

Bake in oven until cooked approximately 1 1/2 hours at 350° to 375°.

Serve with an Avgolemono sauce and some fresh dill.

Rather than make the traditional Avgolemono sauce enriched with eggs, I make a sauce using:

3 tablespoons butter
3 tablespoons flour
3 cups of chicken broth
juice of one lemon
lemon zest optional

Make a roux using the butter and flour. Add the chicken broth and when the sauce is cooked add the juice of one lemon and the zest if using. Season with salt and pepper and serve over the cabbage rolls.

Cabbage Rolls can be prepared earlier in the day and then reheat in the Avgolemono sauce.