The thread for cabbage soup brought the discussion to cabbage dolmades.
Some story from the back of the stage :)
As you know the original dolmades are made of grape-leaves.
But you can collect grape leaves without damaging the grape plant only during the spring.
Good house keepers collect them, and freeze them.
Good house keepers though, make them all the time so, when the winter comes they are sort of leaves for dolmades.
So, they use those of cabbage :)
It's very very easy dish and an impressive first course for dinner with friends.
It can open the way to a nice roasted lamb :)
For 100 domlades , that means a big casserole
1 big cabbage
2 kilos of minced meet = 1k veal and 1 kl pork
2 eggs
1 cup of rice ( I do not know the ingredients there, the one you use to stuff things)
1 big onion, finely chopped
salt-pepper
1 pinch of nutmeg OR I pinch of cumin
Boil your cabbage in a big casserole. When you see that the leaves are loosing and it's easy to peel them, petal by petal, as the poet would say (:p ) , remove it from the heat and drain it.
Knead the meat with the rice, spices and eggs.
Start folding your stuffing in the leaves :)
You are ready!
Grease your casserole with some olive oil and place them in layers.
Save some leaves to cover the surface and place a plate on the top to keep your domades in place while they are boiling .
Use a cup of stock or if you don't have some , some olive oil with fresh true butter. Some! Not much :)
Keep the liquid to use them for the abgolemono. You know what is this right?
Experiments so far :
1. Lately I use the following mixture for the minced meat instead of the 50-50 .
1/3 of veal, 1/3 of pork, 1/3 of lamb ! Delicious!
2. I used to use nutmeg but I have started using cumin instead!! Much better
This dish is very strong and powerfull. Do not start adding things.
Enjoy!
:)
BTW how do you make dolmades? Minced meat and avgolemono?
I have some new ideas :)
Some story from the back of the stage :)
As you know the original dolmades are made of grape-leaves.
But you can collect grape leaves without damaging the grape plant only during the spring.
Good house keepers collect them, and freeze them.
Good house keepers though, make them all the time so, when the winter comes they are sort of leaves for dolmades.
So, they use those of cabbage :)
It's very very easy dish and an impressive first course for dinner with friends.
It can open the way to a nice roasted lamb :)
For 100 domlades , that means a big casserole
1 big cabbage
2 kilos of minced meet = 1k veal and 1 kl pork
2 eggs
1 cup of rice ( I do not know the ingredients there, the one you use to stuff things)
1 big onion, finely chopped
salt-pepper
1 pinch of nutmeg OR I pinch of cumin
Boil your cabbage in a big casserole. When you see that the leaves are loosing and it's easy to peel them, petal by petal, as the poet would say (:p ) , remove it from the heat and drain it.
Knead the meat with the rice, spices and eggs.
Start folding your stuffing in the leaves :)
You are ready!
Grease your casserole with some olive oil and place them in layers.
Save some leaves to cover the surface and place a plate on the top to keep your domades in place while they are boiling .
Use a cup of stock or if you don't have some , some olive oil with fresh true butter. Some! Not much :)
Keep the liquid to use them for the abgolemono. You know what is this right?
Experiments so far :
1. Lately I use the following mixture for the minced meat instead of the 50-50 .
1/3 of veal, 1/3 of pork, 1/3 of lamb ! Delicious!
2. I used to use nutmeg but I have started using cumin instead!! Much better
This dish is very strong and powerfull. Do not start adding things.
Enjoy!
:)
BTW how do you make dolmades? Minced meat and avgolemono?
I have some new ideas :)
