I have only made this recipe a few times, but each time it has gone down a treat. Very loosely based on the Greek stuffed vine leaves known as Dolmades, this accessible version comprises a minced meat-and-rice filled cabbage leaf baked in a mediterranean style tomato sauce.
You will need:
1 white cabbage
400g minced pork/beef
1 cup brown rice
2 tins chopped tomatoes
1 yellow pepper, diced
1 stick celery, sliced
1 medium onion, diced
2 tbsp olive oil
2 tsp minced garlic
2 tbsp of mixed dried herbs (oregano, thyme and basil)
5 tbsp vadouvan spice mix (turmeric, cumin, pepper, cinammon and fenugreek)
Salt to season
- Preheat oven to 170ºC
- Cook rice according to package
- Boil a pan of salted water, submerge the cabbage and boil for four minutes
- Once drained and cooled, remove around 12 outer leaves
- In a bowl add the 5 tablespoons spice mix and the now cooled rice to the meat.
- Knead until everything is well incorporated. Set aside.
- Add the oil to a saucepan and cook the onion, celery, pepper and garlic over a medium heat until soft.
- Add the chopped tomatoes and italian herbs and simmer until reduced to a thick sauce.
- Using a sharp knife, make a v-shaped incision to remove the stalk from each leaf.
- Roll two tbsps meat filling in each leaf and place in an oven dish, making sure each rolled leaf is packed in tightly.
- Cover with the tomato sauce and place in the oven to cook for 1½ hours.
I would suggest that this serves two greedy people as opposed to four hungry people. It is best served fresh, and although leftovers can be frozen, bear in mind the rolls will no longer hold their shape when thawed.