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Dolmathes Recipe

Dolmathes are leaves of various kinds (usually Vine leaves in Greece), stuffed with a mixture based on either meat or rice. Certain regions also use lettuce or cabbage leaves. In Greece there are many different version of this dish, we have simplified this recipe for those of you who wish to try this at home by using the more commonly available cabbage leaves! In this recipe we are cooking the Dolmathes on the stove top, however many Greeks actually cook them in the oven. Feel free to replace the pork mince with a handful of mixed, cooked vegetables for a delicious vegetarian version.
(Serves 6)
1 kg pork mince
1 whole cabbage
1 large onion
1 cup of rice
Fresh parsley
Chilli powder (optional)
1 lemon

Finely chop the onion and fry in a tablespoon of oil until softened. Stir in a teaspoon of paprika and remove from the heat.
Stir in the meat, rice, a handful of finely chopped parsley and a pinch of chilli powder (optional). Salt and pepper to taste.
Cover with warm salted water and simmer until the water has been absorbed by the rice.
Select around 40-50 large cabbage leaves and dip them in boiling, salted water for around a minute.
Place one soup spoon of the pork and rice mixture in the centre of each leaf.
Roll the leaf tightly and arrange them in a saucepan (see photograph).
Pour over a cup and a half of warm water (or use the water that you dipped the cabbage leaves in earlier), a drizzle of oil and the juice form the lemon, cover and simmer on a low heat for two hours.
Serve hot with vegetables of your choice and a glass of Greek red wine ... delicious!