This dish is inspired by one of my favourite traditional Greek recipes, Dolmades (stuffed vine leaves). Here, I am using Savoy cabbage leaves as an alternative, mainly because they are easier to obtain than vine leaves. Savoy cabbage leaves are more robust than other leaves and less prone to splitting when cooked, which could lead to the filling leaking out.
Ingredients
1 Savoy cabbage
1lb/450g minced beef
1 onion
1 clove garlic
1oz/25g pine nuts
1 tablespoon olive oil
1 tablespoon tomato puree
grated juice and rind of 1 lemon
2 tablespoons plain flour
1/4 teaspoon ground cinnamon
8fl oz/225ml beef stock
salt and black pepper
Method
Peel and chop the garlic and onion.
Remove any unusable leaves from the cabbage and select 8 of the largest that remain
Cook the leaves in boiling water for 4 minutes until just softened - drain, rinse and dry with kitchen paper.
In a wok or pan, heat the oil and fry the garlic and onion for 3-4 minutes until softened.
Add the beef and cook for a further 5-6 minutes until browned.
Add the lemon rind, pine nuts, tomato puree and cinnamon.
Stir in the flour and cook, stirring continuously, for 1-2 minutes.
Stir the beef stock in gradually, until the mixture thickens.
Season with salt and black pepper. Cover and simmer for 15 minutes.
Remove from heat and allow to cool.
Spoon the mixture onto the 8 cabbage leaves. Roll up and pin the edges with cocktail sticks.
Half-fill a pan with water and lemon juice. Layer the cabbage parcels in a steamer attachment.
Cover and steam for 20 minutes, serve while hot.
Bon Appetit.
