Europe 1 12:35 p.m., December 19, 2021

Every Sunday in the Sunday Table, Laurent Mariotte, his columnists and his guests give us their best recipes.

Today Mikaëla Liaroutsos, Franco-Greek Chef of the Etsi and Etsi l'Ouzeri restaurants in Paris offers us a recipe for “Lachanodolmades” stuffed cabbage with an avgolemono sauce.

for about 6/8 people

1 large green cabbage 

700 gr of minced beef

1 large onion, finely chopped 

4 handfuls of rice

1/2 bunch of flat-leaf parsley

1/2 bunch of mint 

1/2 bunch of dill 

Salt / pepper to your liking 

a pinch of smoked pepper or parpika if you have

Blanch the cabbage leaves in a pot of boiling water for a few minutes so that the cabbage is tender; drain them and set aside.  

For the stuffing, mix the meat, onions, condiments and rice 

Check the seasoning by cooking a little of the stuffing.

Take the cabbage leaves and fill with 1/2 teaspoon of stuffing then roll them like spring rolls.

Line the larger cabbage leaves, or the undersized leaves in a saucepan 

Arrange the stuffed cabbage leaves and crown, tighten them to each other then sprinkle with a dash of lemon juice, olive oil and cover with water to the height.

Cover and cook over low heat for 15 to 20 minutes.

Let the cabbage leaves cool, collect the cooking juice for the sabayon

For the Avgolemono sauce:

1/2 liter of the broth

4 egg yolks

1 glass of lemon juice (the sauce should be well lemony)

Whip 2 egg whites 

Whisk the yolks with the broth over very low heat until the mixture is foamy, season and add the lemon juice. 

Delicately add the whipped egg whites not too tightly so that the sauce does not slice, 

Cover the cabbage with the sauce and enjoy 

You can chop a little dill on the cabbage leaves.