Remove the stalks and blanch the leaves in boiling salted water until they begin to wilt. Drain, reserve the water and pat the leaves dry with paper towels.
Heat the oil and lightly fry the onion, carrot and mushrooms for 5 m inutes, then pour in the stock.
Add the rice, lentils, herbs and seasoning. Bring to a boil, cover, and simmer gently for 15 minutes. Remove then stir in the cheese. Preheat the oven to 375.
Lay out the chard or cabbage leaves, rib side down, and spoon on the filling at the stalk end. Fold the sides in and roll up.
Place the leaves seam side down in a small roasting pan and pour in the reserved cabbage water. Cover with lightly greased foil and bake for 30-45 minutes, until the leaves are tender.
Remove the cabbage rolls from the oven, drain and lace on a serving dish. Strain 2 1/2 cups of the cooking water in to a saucepan and bring to a boil.
Blend the flour to a runny paste with a little cold water and whisk into the boiling stock, together with the lemon juice.
Beat the eggs in a heatproof bowl and slowly pour on the hot stock, whisking well as you go.
Return to the stove and over the lowest heat, stir until smooth and thick. Do not allow the sauce to boil or it will curdle. Serve the rolls with some of the sauce poured on top and the rest handed spearately.
Originally Submitted
3/29/2010
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