A recipe from Emmi in Greece.
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
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.
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.
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.
Mix all the ingredients together. Place on the cabbage leaves and proceed as before.