Cabbage dolmas stuffed with rice & herbs

Cabbage dolmas stuffed with rice & herbs

Lahana dolmasi

By
From
Turkish Meze
Serves
4-6
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
1 large white cabbage
1 Rice pilaf, prepared without the pine nuts and currants, and cooked for an additional 10 minutes
60g tomato paste
125ml olive oil
lemon wedges, to serve

Method

  1. Separate the cabbage leaves. Bring a large saucepan of water to the boil, and have a large bowl of cold water standing next to the stove.
  2. Working in batches, drop the leaves into the boiling water for 3–4 minutes, until just soft. Drain the leaves, then pop them into the bowl of cold water to refresh them. Drain again.
  3. Lay each leaf on a flat tray, with the core end facing you. Trim the hard core of the leaves, reserving the trimmings. Place some of the prepared pilaf in the centre, to suit the size of each leaf. Fold in the left and right sides and pull, rolling the leaf towards you like a cigar. Roll the remaining dolmas in the same way.
  4. Put all the cabbage trimmings and scraps in a large saucepan, then place the cabbage rolls on top (it doesn’t matter if they are in layers).
  5. Mix together the tomato paste, olive oil, 250 ml water and a good pinch of sea salt, then pour the mixture over the rolls. Cover the pan and bring to the boil. Reduce the heat, cover and gently simmer for 30 minutes, or until the cabbage is tender and the filling is cooked.
  6. Serve hot or cold, with lemon wedges.
  7. Leftovers will keep in the refrigerator for 3–4 days, and can also be frozen.
Tags:
Turkish Meze
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Turkey
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European
sharing
Middle Eastern
European
SBS
mezze
snacks
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small
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tapas
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