Cabbage Dolmades Recipe
Ingredients
| Metric | ||
| Butter | 25 Gram | |
| 1 onion, peeled and chopped | ||
| 4 rashers streaky bacon derinded and chopped | ||
| 225 g raw minced beef | ||
| Long grain rice | 50 Gram, cooked | |
| Olives | 25 Gram, chopped | |
| 4 x 5 ml spoons soy sauce | ||
| Ground black pepper | 1 To taste | |
| Cabbage leaves | 12 Large | |
| Stock | 300 Milliliter, seasoned | |
| 1 x 15 ml spoon cornflour | ||
| 2 x 5 ml spoons tomato puree | ||
| Imperial | ||
| Butter | 1 Ounce | |
| 4 rashers streaky bacon, derinded and chopped | ||
| 8 oz raw minced beef | ||
| Long grain rice | 2 Ounce, cooked | |
| Olives | 1 Ounce, chopped | |
| Soy sauce | 4 Teaspoon | |
| Stock | 1/2 Pint, seasoned | |
| Cornflour | 1 Tablespoon | |
| Tomato puree | 2 Teaspoon | |
| Salt | To Taste | |
Directions
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.
Add the cornflour blended in a little cold water, the tomato puree and the remaining soy sauce and bring to the boil for 2 minutes.
Taste and adjust the seasonings.
Pour back over the dolmades.
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.
Add the cornflour blended in a little cold water, the tomato puree and the remaining soy sauce and bring to the boil for 2 minutes.
Taste and adjust the seasonings.
Pour back over the dolmades.
Chef
