Greek Stuffed Cabbage With Avgolemono

Fill a soup pot 2/3 of the way full with water, add some salt, and bring to boil.

Core both heads of cabbage using a sharp knife (be careful).

Add cabbage heads to pot (use more than one pot if needed).

Stick a fork in the hole created by coring, this helps keep them down and is easy to pull out.

After about 5 minutes, begin shaking the fork (with a glove) to start having the outside cabbage layers come off.

As the cabbage leaves fall off, remove them and add them to a strainer. Continue doing this until all leaves are removed.

Once finished, empty water from pot, and set aside.

Run some cold water under the leaves to cool down and stop cooking.

Combine ingredients listed under the filling section in a bowl and mix well.

Take a spoon size amount of the meat mixture and place it at the base of a cabbage leaf. Fold in sides, and roll up. Place in soup pot.

Repeat until all meat or cabbage is used.

Fill pot with remaining 10 cups of chicken broth.

Bring to a boil, cover and reduce heat to simmer.

Simmer for 45 minutes.

-Avgolemono-

With 5 minutes left, crack 3 eggs into a bowl.

Beat until froth, by hand about 10 minutes.

Add lemon juice.

While stirring, slowly temper the eggs by adding 1 cups worth of hot broth to the bowl. Mix, and empty everything back into the soup pot with the cabbage.

Cook for another minute or so.

Remove from heat and serve!