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Dolmades

creative.chef's picture
Ingredients
  Cabbage leaves 8
  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)
  Salt To Taste
  Pepper To Taste
Directions

1 Preheat the oven to 180°C, 350°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.

Recipe Summary

Cuisine: 
Mediterranean
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Beef
Servings: 
4

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