Our October 2010 hostess, Lori of Lori’s Lipsmacking Goodness , has challenged The Daring Cooks to stuff grape leaves. Lori chose a recipe from Aromas of Aleppo and a recipe from The New Book of Middle Eastern Food.
Unfortunately I couldn’t find grape leaves so I used fresh green cabbage. But I definitely will continue to look for grape leaves to try real dolmades (or dolmas) 🙂
Prep time : 30 min
Cooking time : 1 hr
1 medium green cabbage (about 12 leaves)
400 gram minced lamb meat
1 small onion, finely chopped
120 gram rice
1 small carrot, grated
2 garlic cloves, minced
1 teaspoon paprika
½ teaspoon cumin
1 teaspoon ras-el-hanout
Juice of ½ lemon
Salt, pepper to taste
Carefully separate cabbage leaves then remove the center vein from the cabbage leaves keeping each leaf intact.
In a large saucepan bring lightly salted water to a boil. Add cabbage leaves and cook for 5-10 minutes or until softened; drain.
In a saucepan combine the rice and water. Bring to a boil, then reduce heat and simmer for 20 minutes or until rice is tender. Set aside to cool.
In a bowl, combine minced meat, cooked rice, carrot, garlic, onion, lemon juice and spices; mix well.
In the centre of each cabbage leaf place 1 ½ – 2 tablespoon of meat mixture; then roll up tucking in ends. Repeat with remaining leaves.
Place cabbage rolls into the steamer and steam for 40 minutes or until done.