Cabbage Rolls Recipe

cabbage-rolls-mjentesThe first time I (Mindi) ever had cabbage rolls were at my grade school friend’s Greek home one day after school. I always enjoyed going to Patricia‘s home after school. I’m sure she has become as wonderful a cook as her mama. These rolls are inspired by that day so many years ago. ENJOY!

Cabbage Rolls

1 head of cabbage, carefully separate and blanch leaves, remove from water and allow to cool.

In a large frying pan cook together:
1 cup brown rice, cook with 1/4 chopped fresh parsley and the juice of whole lemon
1lb. Ground beef
1 onion, chopped
2 toes garlic, minced
1/4 tsp nutmeg
1/4 tsp. cinnamon
1/2 tsp salt
1/4 tsp. pepper
1/4 cup red wine

Carefully assemble cabbage leaves with a 1/4-1/2 cup of ground beef and rice mixture. Roll up and tuck in edges. Place in a large frying pan with tomatoe sauce. Stew over medium heat until tender (20 mons or so). Sprinkle with feta cheese and fresh parsley. Makes 12-14 rolls.

Soupa Avgolemono (Greek Lemon Chicken Rice Soup)

This soup is a traditional Greek soup that is sure to warm your heart and soul! Made from free-range chicken, organic whole food ingredients, and fresh herbs and spices, this old world soup is a good soup to serve up during cold and flu season.

SoupaAvgolemono-MJentesWe all know chicken soup is mom’s secret to a cure for the cold, but did you know Turmeric is a natural anti-inflammatory and Thyme is known for it’s antiseptic qualities? Good bye runny nose, tummy ache, and cough! —Let’s get cookin!

3 organic or free-range boneless skinless chicken breasts
2 quarts water
½ cup raw organic brown rice
2 whole free range or organic eggs
1 ½ to 2 organic lemons, juiced & strained
1/2 tsp. Sea Salt
2 tsp. ground Turmeric
2 sprigs fresh Thyme chopped

In a small pot, bring 1 cup of water to boil. Add the brown rice and cook until tender, about 12-14 minutes. Cover and keep warm until ready to add to the soup.

In a large soup pot, bring 2 quarts of water to boil. Reduce heat to medium, add the chicken, sea salt, and turmeric cooking over medium heat until chicken is done.

Remove the chicken from the broth and chop into small pieces, set aside. Carefully pour the chicken broth into a separate bowl and cover to keep warm.

Beat the eggs for 2 minutes with a whisk in the original soup pot. Continue to beat while gradually adding the lemon juice. Then add the hot chicken broth by droplets, beating steadily, until all has been added. Using a wooden spoon, gently add and stir the rice, chicken, and ½ the thyme into the sauce over low heat. Do not boil. Stir enough until the soup thickens enough to coat the spoon.

Serve warm in a large coffee mug. Garnish each mug with just a small dash of turmeric and sprinkling of thyme. Add an additional dash of salt and pepper to taste– only if you must.