Cabbage Roulade with a Lemon Sauce

CABBAGE ROULADE WITH A LEMON SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Partain Estate in Dallas, Texas in 1988. 12 large cabbage leaves 2 tablespoons olive oil 1 white onion chopped 1 carrot grated 4 ounces mushrooms sliced 1 cup wine 1-1/2 cups stock 1/2 cup rice 4 tablespoons red lentils 1 teaspoon dried oregano 4 ounces soft goat cheese 1 tablespoon floor Juice of 1 lemon 3 eggs beaten Preheat oven to 375. Blanch cabbage leaves in boiling salted water until they begin to wilt. Reserve water. Heat oil and saut� onion, carrot and mushroom for 5 minutes. Add stock, rice, lentils and herbs then boil for 15 minutes and remove from heat. Add cheese. Place a portion of the filling in each leaf then fold in the sides and roll. Place joint down in a roasting pan and add the reserved water. Cover with foil and bake for 30 minutes. Drain the roasting pan. Place 2-1/2 cups of the water into a sauce pan and bring to a boil. Blend flour with a little cold milk. Add flour and lemon juice to the water then cook 5 minutes whisking to prevent lumps forming. Remove from heat and allow to cool 1 minute then add the eggs.

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