GREEK RECIPE: Stuffed Cabbage Leaves

Drop cabbage in boiling water and cook for 5 minutes. Remove cabbage. When cool remove pliable leaves carefully, discard stems and set aside. If inner leaves are too stiff repeat with boiling water. Place all ingrediants except eggs, lemon juice and water in a bowl. Knead thoroughly. Add a little water if needed to make a pliable mixture. Spoon some mixture on each leaf. Fold bottom of leaf over like an envelope and roll lightly. If any mixture is left, shape into balls and cook with rolls. Place rolls in a iron pot/skillet close together in layers. Pour 2 cups water over them and cover with a flat dish so leaves dont break while cooking. Cover and cook over low flame for 40 minutes.

Beat eggs in a bowl until fluffy. Slowly add lemon juice while beating. Add 1/2 cup of hot liquid from pot slowly while beating. Trabsfer rolls to a serving dish, pour egg and lemon sauce over them and serve immediately. Serves 6.