Yemista me Lahano

Ingredients

 * 1   karen mintzias
 * 1 lg onion; finely chopped
 * 1 tb olive oil
 * 1 kg ground beef or lamb
 * 1/3 c short grain rice
 * 1   tomato; peeled and chopped
 * 2 tb chopped parsley
 * 1 ts chopped dill or mint
 * 1/8 ts ground cinnamon
 * 1   freshly ground black pepper
 * 24   cabbage leaves
 * 1   salted water
 * 1 tb butter
 * 2 c hot stock or water
 * 1   salt
 * 1 tb cornflour
 * 2   eggs; separated
 * 1   lemon (juice only)
 * 1   chopped dill or parsley

Directions
herbs and cinnamon, seasoning to taste with salt and pepper. Divide into 24 portions. softened. Drain and cut out thick centre of larger leaves (very large leaves may be cut in half). Place one portion of stuffing on base of leaf, turn up base, fold in sides and wrap firmly into a neat roll. Repeat with remaining ingredients. trimmings from cabbage leaves. Add stock or water, butter, salt and pepper to taste. Invert a heavy plate on top of rolls and cover pan tightly. Simmer gently for 1 1/2 hours. to 1 1 1/2 cups over heat and thicken with cornflour mixed to a paste with a little cold water. Let it boil 1 minute. Gradually beat in lemon juice, then boiling stock. Return sauce to small pan, place over low heat and stir constantly until egg is cooked - do not boil. over them. Garnish with chopped dill or parsley and serve remaining sauce separately. Serve with mashed potatoes. will be required since they take less filling
 * 1) Gently fry onion in oil until soft. Mix into meat with rice, tomato,
 * 1) Blanch cabbage leaves in boiling, salted water for 5 minutes until
 * 1) Place rolls close together, seam sides down, in a deep pan lined with
 * 1) When cooked, drain off stock carefully into a small saucepan. Reduce
 * 1) Beat egg whites in a bowl until stiff, add yolks and beat thoroughly.
 * 1) Arrange rolls on a heated serving dish and spoon some of the sauce
 * 1) Note: Grape vine leaves may be used instead of cabbage - about 40