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Cabbage Dolma

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Ingredients
  Cabbage leaves 6 Large
  Cooked rice 4 Ounce
  Very finely chopped onion 2 Teaspoon
  Minced meat 4 Ounce
  Powdered mace 1 Teaspoon
  Pepper To Taste
  Sal To Taste
  Worcester sauce 1 Tablespoon
  Stock 1⁄2 Cup (8 tbs)
  Arrowroot 1 Tablespoon
Directions

Wash and boil the cabbage leaves for 5 min in salt water.
Drain.
Mix the filling, moistening it with stock and flavouring it carefully.
Form into rolls.
Remove a little of the coarse vein of the cabbage leaves.
Wrap each roll of filling in a cabbage leaf and tie with cotton or secure with a cocktail stick.
Place in a saucepan, barely cover with stock, put on lid and simmer very gently 45 min Lift on to a hot dish and thicken stock by boiling it with blended arrowroot (1 teasp to 1/4 pt of stock).
Season carefully.
Pour sauce over cabbage rolls and serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Dish: 
Stuffing
Restriction: 
Vegetarian
Ingredient: 
Cabbage

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