Stuffed Cabbage Leaves (Lahana Dolması)
Ingredients
- Cabbage leaves taken from 2 pointed cabbages or 1 large-leaved cabbage
- 150/200gr. (5-7 oz.) minced beef/lamb
- ½ medium onion, very finely
- chopped in mini processor
- ½ tsp. tomato purée
- 1 tsp. dried mint
- Chopped parsley
- 1 tsp. paprika
- Salt
- Freshly ground black pepper
- 1 tbsp. olive oil
- 2 tbsp. rice
- 2 tbsp. chopped tomato from
- beefy tomato for cooking *
- 425 ml. (¾ pt.) stock
- (made with 1 tsp. vegetable
- stock powder)
- 1 tsp. tomato purée
- *1 large beefy tomato, chopped
- with hand blender and sieved.
- (Add 2 tbsp. to stuffing mix)
- Butter
Method
Slice bottom off the cabbages to make taking the leaves off easier.
Soak cabbage leaves in boiling water until softened. Take out and drain. They should be just pliable enough to be able to wrap.
Mix together all the stuffing ingredients in a large bowl. It should be a nice, loose mixture.
Cut any hard membrane from centre of leaves. According to size, place a teaspoon or tablespoon of filling on leaf, fold and wrap into parcels. Layer in a shallow pan.
Mix together the stock, tomato purée and chopped tomatoes, check seasoning and pour this over the cabbage parcels (dolma). Dot small knobs of butter on top and cover with a plate to keep pressed down. Put on lid and cook on a low light so that it is just simmering for ½ hr. to 40 minutes, adding a little more water if necessary.
Sprinkle over a little parsley and serve with newly baked crusty bread.
Stuffed Vine Leaves
125gr. vine leaves in brine
Rinse vine leaves in cold water. Bring a pan of salted water to the boil, switch off.
Put leaves in water, close lid and leave 4-5 minutes to soften and change colour slightly. Lift out and drain.
Follow the recipe for the stuffed cabbage leaves.
