One of my favourites!!
I have been wanting to perfect this recipe ever since I gave up eating red meat. I was lucky enough a long time ago to work at one of Melbournes best Greek restaurants “Agape” in Richmond. There was a lovely lady in kitchen who worked too hard, but created the best cabbage rolls I have ever tasted !. I highly recommend them as well as the rest of the menu at Agape . Then to my joy I found what I considerd to be the best vegetarian Cabbage rolls at a deli at Prahran market, since then I have been trying to replicate them …. and last night I did !!
This is a proccess but one that is worth it!
1 large cabbage core removed ( use a large knife)
2 medium eggplants cut into 1/4 ” disk brushed with olive oil and infused with the best grilling spice ever !
1 kilo ripe tomoato chopped
1 brown onion chopped and pan fried with –
2 clove garlic and add 1 tspoon herb salt cook until soft
2tblspoon butter ( i use nuttlex works the same and is better for you )
11/2 tblspoon dried spearmint
1 cup fresh dill chopped
1/2 tblspoon cumin
1 cup fresh parsley
1 cup olive oil
Garlic salt and pepper to taste
2 cups vegetable stock
2 bay leaves
Lemon sauce :
1 cup vegetable stock
1/2 -1 cup lemon juice, freshly squeezed ( add as much lemon as you would like )
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
In a large pot bring water to boil reduce to a simmer and place cabbage in for around 5 min lid on. You want it to be tender. Once soft enough ( do not over cook!) remove from pot allow to cool.
In a large bowl combine all the mixture indredients. With eggplant continue to brush them with infused oil until cooked, around 8 -12 min or when soft. Put into a blender and add to mixture.
I would like to emphasize the Gewurhaus Greek Grilling spice . It is a must have for this recipe as it makes the eggplant sing !! If you are a meat lover this spice is perfect for that as well. So please try and use it. I highley recommend it as I do all their spices.
Once cabbage is cooled take half of one leaf add approx 11/2 tblspoon and roll like a cigar ! Put mixture about an 1″ from top roll top over and roll down fold in sides and then complete roll to have perfect cigar shape ( see image)
Place rolls in a large deep Skillet cover with stock , add bay leaves and place plate on top then lid. Cook on simmer for approx 35-40 min.
Lemon sauce :
Bring stock and lemon to simmer in nonstick saucepan, lower heat and keep warm.
Beat eggs with electric mixer until mixed.
Blend half of warm stock into eggs in electric mixing bowl.
Pour egg mixture into rest of warm stock in saucepan; heat over low heat, stirring constantly, until mixture coats back of spoon (do not boil).
Season with salt and pepper (optional).
You can also add a dollop of butter for extra richness.
Serve with lemon sauce and sprinkle with dill. You can serve with a greek salad or just have on there own .
You can also eat them cold . I hope you enjoy this recipe . It’s one of my favourites.