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the baking tray of a Cuisinart
®
Toaster Oven.
Reserve remaining marinade. (Marinade must
be boiled for at least 5 minutes before using.)
4. Set oven to convection bake at 375°F for
45 minutes. Once time expires, reduce
temperature to 250°F for 1 additional hour.
5. Serve immediately, or, if using as lling for
Steamed Pork Buns, remove all meat from the
bones and shred well with a fork. If mixture
seems dry, boil reserved marinade and add
to shredded pork 1 tablespoon at a time until
coated, but not wet.
*Yuzu is a Japanese citrus fruit that is quite sour.
Yuzu juice can be found at Japanese grocery
stores or gourmet food shops.
Nutritional information per serving (based on 12 servings):
Calories 395 (51% from fat) • carb. 26g • pro. 23g
• chol. 78mg • fat 23g • sat. fat 7g • sod. 853mg
calc. 36mg • fiber 0g.
Greek Stuffed
Cabbage Leaves with
Egg-Lemon Sauce
These Greek-style cabbage leaves stay perfectly
intact when cooked in the steamer. Plus, no
need to fuss over how much liquid to add to the
cooking pot, like in the traditional method made
on the stove.
Makes about 18 stuffed cabbage leaves
Makes about 1 cup of sauce
Stuffed Cabbage:
1 small head cabbage, about 1 pound,
trimmed to fit inside the cooking pot
2 tablespoons olive oil, divided
1 small bunch scallions, trimmed and
thinly sliced (about 5 scallions)
1 cup rice, uncooked
½ cup water
1¼ teaspoon kosher salt, divided
¼ teaspoon pepper, divided
½ cup fresh dill, chopped, plus more
for garnish
½ pound ground lamb (or any other
ground meat of your choice)
2 tablespoons lemon juice
Egg-Lemon Sauce:
2 eggs
2 tablespoons freshly squeezed
lemon juice
¼ teaspoon salt
2 teaspoons cornstarch dissolved in
1 tablespoon of water
½ cup reserved cooking broth, divided
Fresh dill optional
1. Put cabbage head into the steamer. Secure
lid. Select Vegetable, set timer for 10 minutes
and press Start. Once timer expires, remove
cabbage from steamer and set aside to slightly
cool.
2. While cabbage is steaming, put 1 tablespoon
of the olive oil into a medium-sized skillet.
Heat over medium-high heat. Once the oil is
hot, add the scallions and cook until softened,
about 2 minutes. Add rice and cook until
transparent, about 2 to 3 minutes. Add ½ cup
water, ½ teaspoon of the salt and a pinch of
the pepper; stir until the rice has completely
absorbed the water, about 4 to 5 minutes.
Remove rice mixture from heat and transfer to
a medium-sized bowl.
3. Add dill, ground lamb, lemon juice, remaining
olive oil, salt and pepper to the bowl with the
rice mixture. Stir to evenly combine.
4. Stuff the cabbage leaves by rst removing
one cabbage leaf from the cabbage head. Put
it on a clean surface with the ribs facing up.
Use a paring knife to remove the leaf’s core by
cutting an upside down “V” into the bottom of
the leaf.
5. Put 2 tablespoons of the rice and meat mixture
into the center of the leaf. Gently fold up the
bottom of the leaf so that it covers half of the
mixture. Fold the right part of the leaf inward
and over the mixture; repeat with the left side
of the leaf. Using your thumb, roll the leaf with
the rice and meat mixture upward so that the
leaf seals and the seam faces down. Transfer
to the tray inside the steamer. Repeat with the
remaining leaves and mixture. Secure lid.
6. Select Manual, set timer for 1 hour and press
Start.
7. Once timer expires, remove the tray with the
stuffed cabbage leaves from the steamer
and set aside. Pour 1 cup of the hot cooking
15
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