I do .. I put water in a large pot and as soon as it heats up well I have carved the cabbage around the stalk to release the leaves and I dip it inside.
few clones chopped parsley
few clones chopped dill
few fresh mint leaves chopped
2 large onions, grated
1 carrot, grated
3 chopped fresh onions
a little turmeric little oil salt and pepper
1 and half even punnet coffee Carolina rice
I mix all these well and at the same time I take out leaves as I boil them.
I take each leaf, remove with a knife the thick middle stalk and put stuffing – I put it by hand – and close first right then left and a roll.
Place the thick cabbage in the bottom of the pot and then in turn the wrapped stuffed cabbage.
When they are all done, cover with a plate, add 3 glasses of water, water, salt, pepper and 1 tablespoon of good butter – you can also add olive oil.
I cook for 30 minutes just looking to have plenty of zoumaki to use in the cream.
Once half an hour has passed, I drain them, putting the lid a little deeper than it covers, I tilt the pot and take all the juice.
We can take them out one by one but because they are hot they can spoil the shape I am comfortable with the lid.
I put 4 tablespoons of butter in a saucepan and melt it over a low heat.
Once melted, add 7 tablespoons of flour and mix.
Immediately after I add the broth stirring quickly – about 3 glasses of water maybe a little more – we want a thick sauce.
Add salt to the juice of 2 lemons, stirring and finally 2 or even 1 egg yolk.
A boil and ready!
Serve by putting cabbage stuffing on the plate and cream on top !!!
They became fantastic !