ΥOUVARLAKIA WITH GABBAGE AND LEEK

Directions

After washing the rice well, place it in a bowl with the ground meat, onion, salt, pepper, egg, and olive oil. Knead well until the meat becomes white and fluffy.

In a pot, heat some olive oil and saute the leeks. Then add the cabbage and saute until it starts to wither. Add water and let it come to a boil.

Meanwhile, shape the meat mixture into small balls (the size of a walnut or smaller). Place them on a plate that has been dusted with flour and shake the plate quickly and sharply until the meatballs are coated with flour.

Add the meatballs to the pot, season with salt and pepper, and once it comes to a boil, reduce the heat and let it simmer for about half an hour.

Once the cooking time is up, remove from heat to cool.

In a bowl, beat the eggs with corn flour and lemon juice. Slowly add the broth from the pot while whisking quickly to prevent the egg mixture from curdling.

If you need to reheat the dish, add corn flour to the egg mixture to prevent curdling. If you don't reheat it, you don't need to add the corn flour.

Pour the egg-lemon mixture into the pot and stir everything together. Add some finely chopped dill if you like. Serve hot.

• Meatballs can be made in many variations, such as meatballs with tomato, meatballs with trachana, with vegetables, etc.!!!
• It's equally delicious without the binding, as the meat with the cabbage and onion gives an incredible flavor and taste.
• A wonderful variation is to omit the dill and add finely chopped celery and celery root to the meatballs and soup.