Cabbage Roulade with a Lemon Sauce

Description

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.

• Contributed by Catsrecipes Y-Group

Ingredients

• 12 large cabbage leaves
• 2 tablespoons olive oil
• 1 white onion chopped
• 1 carrot grated
• 4 ounces mushrooms sliced
• 1 cup wine
• 1½ cups stock
• ½ cup rice
• 4 tablespoons red lentils
• 1 teaspoon dried oregano
• 4 ounces soft goat cheese
• 1 tablespoon flour
• juice of 1 lemon
• 3 eggs beaten

Directions

1. Preheat oven to 375°F.
2. Blanch cabbage leaves in boiling salted water until they begin to wilt.
3. Reserve water.
4. Heat oil and sauté onion, carrot and mushroom for 5 minutes.
5. Add stock, rice, lentils and herbs then boil for 15 minutes and remove from heat.
6. Add cheese.
7. Place a portion of the filling in each leaf then fold in the sides and roll.
8. Place joint down in a roasting pan and add the reserved water.
9. Cover with foil and bake for 30 minutes.
10. Drain the roasting pan.
11. Place 2½ cups of the water into a sauce pan and bring to a boil.
12. Blend flour with a little cold milk.
13. Add flour and lemon juice to the water then cook 5 minutes whisking to prevent lumps forming.
14. Remove from heat and allow to cool 1 minute then add the eggs.