Stuffed Cabbage with Rice & Pine Nuts Avgolem

Directions

1. 1

   Karen Mintzias 2 md Cabbage heads 3 tb Clarified butter 1 md Onion

2. 2

   chopped fine 1 c Water 1 c Raw long grain rice 1/4 c Raisins or currants 1/2 c Pine nuts 1/4 c Chopped fresh parsley 1/4 c Chopped fresh dil

3. 3

   cut into bits Plunge cabbages into boiling salted water and cook about 8 minutes, then drain thoroughly and set aside while you prepare the

4. 4

   In a heavy skillet heat the clarified butter, add the chopped onions and cook until soft and transparent

5. 5

   Add the water and bring to a boil, then add the rice and stir

6. 6

   Lower the heat and simmer gently until the rice has absorbed the liquid, approximately 15 minutes

7. 7

   Remove from heat and add the raisins or currants, pine nuts, parsley, dill and season with salt and pepper

8. 8

   Separate 2 of the eggs and mix the egg whites into filling