Dolmades

MAIN COURSE
A recipe from Emmi in Greece.
Ingredients
1 Savoy cabbage
4 Tblsp rice
1 medium onion, chopped
2 ozs 50 gms vegan margarine
4 ozs 125 gms mushrooms, chopped
1 small tin of sweetcorn, drained
8 ozs 225 gms tomatoes, skinned
1 Dsp tomato puree
1 Dsp wholemeal flour
1/2 pt 300 mls vegetable stock
Method
Boil the rice in salty water for 10 minutes until soft.
Wash the cabbage and trim off the stalk. Put in a large pan of boiling water and blanch for 3 minutes. Lift out and allow to cool. Carefully peel off the leaves. As soon as they become difficult to remove, put the cabbage back into the boiling water for another 3 minutes. Continue in this way until all the bigger leaves are detached. Chop the cabbage heart to include in the filling.
Melt 1 ozs 25 gms of the margarine and fry the onion for 3 minutes. Add the mushrooms and fry for 2 minutes. Remove and turn into a bowl with the rice and sweetcorn.
Spread out each leaf and add a Dessert-spoon of filling. Roll up each leaf like a parcel folding in the ends halfway.
Place in a casserole dish and lightly dust with flour. Pour over the stock and bake for 20 minutes at 350F, 180C, Gas Mark 4.
Drain the stock and use it to make a sauce.

Tomato Sauce.
Melt 1 ozs 25 gms margarine. Add the flour and cook for 1 minute. Add the stock and stir until it thickens. Add the tomato puree. Slice tomatoes into wedges. Add to the sauce and spoon over the dolmades.
Serves 4 people.

Alternative Filling
2 onions, chopped
4 ozs 125 gms wholemeal breabcrumbs
1 Tblsp soya sauce
8 ozs 225 gms tin of pineapple pieces, drained
4 ozs 125 gms walnuts, chopped
juice of 1 lemon
4 tomatoes skinned and chopped.
Method
Mix all the ingredients together. Place on the cabbage leaves and proceed as before.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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