ON CORFU, cabbage leaves are stuffed with equal amounts of rice and meat, flavored with pancetta, cheese and tomatoes.
This recipe is based on the description
As with most stews, it’s better to make this dish a day in advance and let the flavors develop overnight. Since it contains meat, greens and rice, all you need to accompany it is a simple side dish of steamed carrots or turnips—pour some of the avgolemono sauce over them as well.
Bring a large pot of water to a boil and add
In a large skillet, sauté the pancetta over medium-high heat until lightly browned, about 5 minutes. Add the oil and onions and sauté until the onions are soft, about 5 minutes. Add the pork and sauté, stirring often, for 5 minutes more, or until no longer pink. Add the tomatoes, rice, wine, Aleppo pepper or pepper flakes and salt to taste and bring to a boil. Remove from the heat and stir in the parsley, cheese, scallions and black pepper to taste. Taste and adjust the seasonings.
Cut off the hard stems from the cabbage leaves and collard greens, and make a layer of the stems in the bottom of a large pot to prevent the stuffed cabbage from sticking. Lay 1 cabbage leaf on a work surface, and place about
About 30 minutes before serving, reheat the stuffed cabbage leaves: Bring the liquid just to a boil over medium heat, cover, reduce the heat to low and simmer for about 15 minutes. Transfer the stuffed leaves to a heated platter, cover and keep warm while you prepare the sauce.
In a medium saucepan, bring to a boil the stuffed-cabbage cooking liquid and enough stock to equal
Meanwhile, in a medium bowl, whisk the egg,
Whisking constantly, slowly pour
Pour some of the sauce over the stuffed cabbage, sprinkle with the parsley and serve, with the remaining sauce on the side.
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