Yiaprakia (Greek Cabbage Rolls with Pork, Rice and Egg Lemon Sauce)

• 1 medium Savoy cabbage
• 1 large Yellow onion
• 2 tbsp Extra virgin olive oil
• 2 cloves Garlic
• 500 g Minced pork
• 120 g Short-grain rice
• 20 g Fresh dill
• 2 tsp Fine sea salt
• 1 tsp Black peppercorns
• 900 ml Chicken stock
• 1 large Lemon
• 2 Egg

1. Bring a large pot of water to the boil. Core the savoy cabbage, then blanch it for 6 to 10 minutes, peeling off leaves as they soften. Drain and cool until you can handle the leaves, then trim any thick ribs so they roll easily.
2. Finely chop the yellow onion and crush the garlic. Pick and finely chop the fresh dill. Lightly crush the black peppercorns with the side of a knife or in a mortar and pestle.
3. Heat the extra virgin olive oil in a frying pan over medium heat and cook the onion with a pinch of the fine sea salt for 6 to 8 minutes until soft and sweet. Add the garlic and cook for 1 minute, then scrape into a mixing bowl to cool for 2 minutes.
4. Add the minced pork, short-grain rice, most of the dill (reserve a little for finishing), 1.5 tsp of the fine sea salt, and the crushed peppercorns to the bowl. Mix well with your hands until evenly combined. Fry a small piece to check seasoning, then adjust with the remaining salt if needed.
5. Lay out a cabbage leaf and place a small handful of filling near the base, then fold in the sides and roll up snugly. Repeat with the remaining leaves and filling, using smaller leaves for smaller rolls. If any leaves tear, double them up to prevent leaking.
6. Arrange the rolls seam-side down in a single snug layer in a dutch oven, adding a second layer if needed. Pour over the chicken stock; the rolls should be mostly covered, so top up with a little water if required. Bring to a gentle simmer, cover, and cook on low for 60 to 70 minutes until the rice is tender and the rolls feel soft when pressed.
7. Lift the rolls to a warm dish with tongs and keep covered. Strain or ladle 300 ml of the hot cooking liquid into a jug and let it cool for 2 minutes so it does not scramble the eggs. Finely grate the lemon zest and squeeze the juice.
8. In a bowl, whisk the eggs until frothy, then whisk in the lemon juice and zest. Slowly whisk in the warm cooking liquid a little at a time to temper the eggs. Return the mixture to the dutch oven over low heat and stir gently for 3 to 5 minutes until silky and lightly thickened; do not let it boil.
9. Return the rolls to the pot and spoon the sauce over them to coat. Warm through for 2 to 3 minutes, then scatter over the reserved dill. Serve hot with plenty of the lemony egg sauce.

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