|Minced beef||1 Pound (About 450 Grams Or 2 Cups)|
|Onion||1 Medium, chopped|
|Oil||2 Fluid Ounce (About 50 Milliliter Or 1 Cup)|
|Cooked rice||2 Ounce (About 50 Grams)|
|Mixed herbs||2 Gram (About 2 Grams)|
|Tomato sauce||1⁄2 Pint (About 300 Milliliter Or 1.25 Cup)|
1 Preheat the oven to 180Â°C, 350Â°F,gas4.
2 Boil the cabbage leaves in salted water for 5 minutes.
Drain and dry on absorbent paper.
3 Put the mince with the chopped onion in a saucepan and fry gently in the oil until the meat is brown, about 10 minutes.
4 Add the cooked rice, herbs, and seasoning.
5 Divide the filling between the cabbage leaves, roll up and place close together in a baking dish just big enough to hold them.
Pour the tomato sauce over, cover with a lid, and bake for 40 minutes.
Serve hot as an appetizer or as a main dish with plain, boiled rice.
Tip: Traditional Greek Dolmades consists of lamb wrapped up in vine leaves, blanched for 5 minutes, and flavoured with mint.
You may be able to try this with vine leaves yourself to enjoy the authentic taste.
You can buy them in cans in delicatessens.