1 cabbage approx. 2 kg
½ kg minced beef
½ kg minced pork
½ cup rice
2 big onions
½ bunch of dill
½ bunch of parsley
1 cup olive oil
juice from 2 lemons
•Wash and trim the cabbage. In a large saucepan boil water and blanch cabbage. Drain and carefully separate leaves. Trim away the hard white flesh from the leaves and retain – make sure to keep the leaves intact.
•Prepare the stuffing: chop the onions, finely chop the dill and parsley, add minced meat, rice, 1 egg , half the cup olive oil, salt and pepper. Mix well.
•Cover the bottom of the pan with the hard flesh cut from the leaves.
•Place on each leaf the stuffing mixture in a shape of a ball and then fold (not too tight) to make a little parcel. Place the stuffed parcels tightly together in the pan.
• Add salt and pepper, the rest of the oil and warm water until the rolls are slightly covered. Place a plate upside down on top of the parcels, cover the pan and simmer for about 50 min.
• Sauce: beat 2 eggs and gradually add the lemon juice and then some hot cooking juice from the pan. When the mixture is lukewarm pour it over the parcels in the pan, trying to cover them all.
• Serve warm.