Cabbage Roulade with a Lemon Sauce
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INGREDIENTS 12 large cabbage leaves
2 tablespoons olive oil
1 onion, chopped
1 carrot, grated
4 ounces mushrooms, sliced
2-1/2 cups stock or use half wine and half stock
1/2 cup rice
4 tablespoons red lentils
1 teaspoon dried oregano or marjoram
4 ounces soft goat's cheese
1 tablespoon flour
Juice of 1 lemon
3 eggs, beatenHeat oven to 375 degrees. Blanch the leaves in boiling salted water until they begin to wilt. Reserve the water.
Heat the oil and sauté the onion, carrot and mushroom for 5 minutes. Add the stock, rice, lentils and herbs. Boil for 15 minutes. Remove from heat. Add cheese. Season to taste.
Place a portion of the filling on each leaf. Fold in the sides and roll. Place seam side down in a roasting pan. Add the reserved water.
Cover with foil. Bake for 30 minutes. Drain the roasting pan. Place 2-1/2 cups of the water into a sauce pan. Bring to a boil. Blend the flour with a little cold milk. Add the flour and lemon juice to the water. Cook for 5 minutes, whisking to prevent lumps forming. Remove from heat. Allow to cool for 1 minute. Add the eggs. Pour over cabbage and serve.