Lahanodolmades: cabbage rolls with turkey, rice and lemon

Ingredients

For 1 serving

• Savoy cabbage250 g
• Ground turkey120 g
• White rice40 g
• Onion40 g
• Dill4 g
• Parsley5 g
• Eggs0.5
• Lemon juice20 ml
• Vegetable broth300 ml
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: eggs, celery,

In season: October – March

Method

1. Bring a pan of salted water to the boil. Separate the savoy cabbage leaves, shave down the tough central rib with a knife and blanch them for 3 minutes, until pliable; drain and dry on a tea towel.
2. Finely chop the onion, dill and parsley and rinse the rice. In a bowl mix the turkey mince with the raw rice, onion, herbs, extra virgin olive oil, salt and black pepper.
3. Put a spoonful of filling at the base of each leaf, fold in the sides and roll up tightly. Pack the rolls snugly in a pan, seam side down.
4. Cover with the hot vegetable stock and set an upturned plate on top so they don't unroll. Bring to the boil, cover and simmer over low heat for 45 minutes, until the cabbage is tender and the rice in the filling is cooked.
5. Turn off the heat. In a bowl whisk the egg with the lemon juice until frothy, temper with a ladle of hot stock poured in a thin stream while whisking, then pour the sauce over the rolls off the heat and shake the pan until slightly thickened.