ST201901

LIVING (^) | STAPLE FOODS
1 Boil a big pan of water and lower
your savoy cabbage in whole (you
may need to remove a few outer
leaves). Boil for ten minutes, then
drain and leave to cool for a while.
2 In a bowl mix the raw ingredients:
pork mince, rice, onion, parsley and
pinenuts and salt and pepper.
3 Peel a leaf from the cooked
cabbage and place a spoonful of the
mixture in the centre, then fold the
base over it, then tuck in each side,
and finally roll up the rest of the leaf
and secure with a cocktail stick.
Repeat until all of the mixture is used
up, tucking the cabbage rolls into the
base of a large casserole dish.
4 Pour water into the casserole until it
nearly covers the dolmades, then
pour on the passata, sprinkle on the
cinnamon, garlic, the leaves of the
rosemary and some salt and pepper. If
the dolmades are still not completely
covered, top up with a little water,
then place a plate over them.
5 Put the casserole on the hob and
bring to the boil, then simmer for 45
mins. Remove from the heat and leave
to cool, then top with the pinenuts,
parsley, crumbled feta and a drizzle of
olive oil and eat just warm or cold. »
Beware Greeks bearing gifts,
but if one turns up on your
doorstep with a dish of
dolmades, you’d be well
advised to welcome them in