Delicious vegetarian dish.
Serves: 4 Prep. time: 20′ Cooks in: 25′ Ready in: 45′
500 g cabbage, shredded, washed, squeezed well
1 big leek, finely chopped
1 red onion, finely chopped
3 spring onions, finely chopped
30 ml extra-virgin olive oil
50 g Carolina rice (for soups)
550 ml vegetable stock
4-5 sprigs parsley, finely chopped
4-5 sprigs dill, finely chopped
For the egg-lemon sauce
2 eggs, separated in whites and yolks
1-2 lemons, juiced
In a large pan on medium heat heat oil and cook onion and leek for 1-2 min. until tender. Stir in cabbage and cook for 2-3 min.
Stir in rice and stock and season with salt and pepper. Cook until rice is tender. Stir in herbs 2 min before removing pan from heat.
For the egg-lemon sauce: Whizz egg whites to a meringue with very soft peaks, beat in yolks and lemon juice. Then incorporate the first ladle of juice from the pan, adding it slowly to the meringue. Then incorporate the second ladle slowly. Add at least 4-5 ladles of juice from the pan, beating vigorously at all times.
Drizzle cabbage with egg-lemon sauce and serve immediately sprinkling with red pepper.
Photo – Food styling: Funky Cook – Eva Monochari
Και η συνταγή στα ελληνικά: Λαχανόρυζο με αβγολέμονο