Greek stuffed cabbage rolls

1 garlic clove, minced ½ leek, finely chopped 1 tomato, grated 500 g ground pork Salt pepper 1 cup rice (220g) Zest of ½ lemon 50 ml olive oil 1 tbsp dried mint 1 medium cabbage (20–25 leaves needed)

For the avgolemono sauce

3 egg yolks Juice of 1 lemon 1 tbsp corn flour 2 cups vegetable broth

Cut out the cabbage core and place the cabbage in a pot with hot water. As it softens, peel off the leaves one by one until you have 20–25.

In a bowl, mix pork, garlic, leek, tomato, rice, lemon zest, dried mint, olive oil, salt & pepper. Knead until well combined.

Take one cabbage leaf, add a spoonful of filling, and roll tightly, folding in the sides. Repeat with the rest.

Line the pot with leftover cabbage leaves. Arrange the rolls in layers. Add broth, cover with a plate, and simmer on low heat for 40–45 minutes. Add more water if needed to keep them covered.

Carefully remove the broth and heat it in another pot.

In a bowl, whisk the yolks, lemon juice, and corn flour. Slowly temper with the hot broth while whisking.

Return the avgolemono to the pot and cook gently until thickened.

Serve the cabbage rolls warm with the lemon sauce.