Dolmades/ stuffed cabbage leaves

HI

Lori of Lori’s Lipsmacking Goodness challenged the Daring Cooks to stuff grape leaves. She chose a recipe from Aromas of Aleppo and a recipe from The New Book of Middle Eastern Food.When i checked on the forum and read the recipe half way through i decided to sit out of this challenge. I should have read the recipe thoroughly:-( Now what made me think that way??????????The Recipe called for
1. grape leaves and i can’t find that here

2. beef—-i do not use it

But when i started to see people show their completed projects with cabbage leaves and vege version, i realized that i have not read the challenge properly. By the time i read it , understood it, i passed the deadline, but i still had a week of grace period:-)………so here’s my stuffed cabbage rolls

INGREDIENTS

Tender cabbage leaves 24

Rice 1 cup( 3/4th cooked)

Green gram 1/4 cup( soaked and cooked)

Onion 1 (finely cut and sauteed)

Tomato 1 finely cut

Mint leaves Few { finely cut}

Dried dill leaves 2 tsp( fresh not available)

Pepper powder 2 tsp

Garlic 3 to 4 pods

Cloves few

Salt to taste

Olive oil 2 tbsp

You can find the original recipe here

PREPARATION

1. Take only the tender leaves of cabbage.

2. Blanch them in hot water for a minute and immediately put them in cols water , drain and keep them aside

FILLING

3.Precook the rice and the green gram separately.

4. Cut the onions finely and saute them for a minute.

5.Cut the tomatoes, mint finely too.

Add all the ingredients together with the required salt. Add pepper powder or any other spice powder of your choice.

ASSEMBLY

1. Place a cabbage leaf on a clean working surface.

2. Place about 1 tbsp of filling inside in the center of the leaf and start to roll from the stem edge.

3. As your roll fold the sides of the leaf in towards the center. In simpler words , it should be rolled like chapathi rolls and tightly.

4. Repeat to roll all other leaves.

5, In a medium size pan arrange all these stuffed leaves close to each other.

6.Add 1 cup of water mixed with 2 tbsp of olive oil and juice of one lemon.

7. I added a few pods of garlic and cloves to this stock

8. Close with a lid and let it simmer for 40 minutes, add water if it dries up earlier

Lovely Dolmades ready.

Thanks Lori for this wonderful challenge

My daughter feels that cabbage is best eaten this way!!!!!!!

We all liked it too and there was a wonderful aroma of clove and garlic with the beautiful texture too….
Do try this. You will love it

There is one other Daring cook whose is an inspiration to all especially me:-). Hop to blog of AUDAX, you will never repent. I am going there now, joining me?????????

Till then happy cooking!!!!!!!!!

Veena