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  Baked Lamb with Tomatoes -- Arni A La Hasapa
  Broiled Lamb Chops -- Arni Skaras
  Grilled Lamb on Skewers -- Souvlakia
  Grilled Pork Chops -- Hirines Brizoles
  Lamb Casserole With Pasta
  Lamb Fricasse With Lettuce
  Pork With Celery
  Pot Roasted Lamb -- Arni Psito
  Roast Leg of Lamb With Potatoes
  Veal Stew With Onions -- Stifatho
  Cabbage Rolls -- Lahanodolmathes
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Cabbage Rolls -- Lahanodolmathes
Large head Cabbage
1 lb or 1 lb pork Beef
1/2 cup uncooked Rice
1 chopped Onion
2 medium-sized, peeled and chopped Tomatoes
2 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup chopped Parsley
1 cup Butter
3 cups hot or stock Water
1 1/2 tablespoon Flour
2 to 3 Eggs
1 juice Lemon
Place cabbage head in boiling salted water and boil for 8 minutes. Separate leaves.
Combine meat, rice, onion, tomatoes, salt, pepper, parsley and 1/2 cup butter.
Place about 2 tablespoons of filling in cup part of each cabbage leaf. Loosely fold over sides of each leaf; roll up.
Pack cabbage rolls tightly into a casserole. Pour on water, or stock and remaining butter. Bake, covered, in moderate oven for about 1 1/2 hour, or cook over a low heat for about 1 to 1 1/2 hour, or until tender.
Arrange cabbage rolls in deep serving dish.
Prepare avgholemono sauce: Mix flour with 1/4 cup cold water; add to pan juices, stirring. Simmer for 5 minutes. Beat eggs with 2 tablespoons water. Add gradually hot sauce and lemon juice. Stir sauce in top of double boiler until it has slightly thickened. Keep heat very low and remove immediately when thickening starts. Pour over cabbage rolls. Serve hot. Serves 5.

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