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Cabbage Dolmades

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  Butter 25 Gram
  Onion 1 , peeled and chopped
  Rashers streaky bacon 4 , derinded and chopped
  Raw minced beef 225 Gram
  Long grain rice 50 Gram, cooked
  Olives 25 Gram, chopped
  Soy sauce 20 Milliliter (Four 5 Milliliter Spoons)
  Ground black pepper To Taste
  Cabbage leaves 12 Large
  Seasoned boiling stock 300 Milliliter
  Cornflour 15 Milliliter (One 15 Milliliter Spoons)
  Tomato puree 10 Milliliter (Two 5 Milliliter Spoon)
  Butter 1 Ounce
  Raw minced beef 8 Ounce, minced
  Long grain rice 2 Ounce, cooked
  Olives 1 Ounce, chopped
  Soy sauce 4 Teaspoon
  Seasoned boiling stock 1⁄2 Pint

Melt the butter in a pan and fry the onion and bacon until lightly coloured.
Stir in the mince and cook for 5 minutes, stirring frequently.
Stir in the cooked rice, olives, 3 x 5 ml spoons (3 teaspoons) of the soy sauce and the seasonings.
Blanch the cabbage leaves in boiling salted water for 3 minutes, then drain.
Divide the mixture between the cabbage leaves and roll up to enclose the filling.
Place in a lightly greased ovenproof casserole and pour over the boiling stock.
Cover the casserole and cook in a warm oven for 40 minutes.
Strain off the cooking liquor into a small pan.

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Cabbage Dolmades Recipe