This reworking of a Greek classic
replaces vine leaves with savoy
cabbage leaves, which work
beautifully with the savoury pork
and rice filling.Makes 12–15
1 savoy cabbage
400gpork mince
125g uncooked white basmati rice
1 onion, finely diced
Leaves from a small bunch of parsley,
finely chopped
100g pinenuts, toasted
FOR THE SAUCE
Stock or water
500g passata
Pinch cinnamon
2 cloves garlic, peeled and sliced
1 sprig rosemary
TO SERVE
More pinenuts
Chopped parsley
Feta cheese
Extra virgin olive oil
YOU WILL NEED
Cocktail sticksDolmades
TOMORROWBringing new meaning
to food parcels.
Don’t forget to remove
the cocktail sticks
before tucking in