The Daring Cooks October Challenge

Our October 2010 hostess, Lori of Lori’s Lipsmacking Goodness , has challenged The Daring Cooks to stuff grape leaves. Lori chose a recipe from Aromas of Aleppo and a recipe from The New Book of Middle Eastern Food.

Unfortunately I couldn’t find grape leaves so I used fresh green cabbage. But I definitely will continue to look for grape leaves to try real dolmades (or dolmas)  :)

Prep time :  30 min

Cooking time : 1 hr

(Serves 6)

Ingredients:

1 medium green cabbage (about 12 leaves)

400 gram minced lamb meat

1 small onion, finely chopped

120  gram rice

1 small carrot, grated

2 garlic cloves, minced

1 teaspoon paprika

½ teaspoon cumin

1 teaspoon ras-el-hanout

Juice of ½ lemon

Salt, pepper to taste

Method:

Carefully separate cabbage leaves then remove the center vein from the cabbage leaves keeping each leaf intact.

In a large saucepan bring lightly salted water to a boil. Add cabbage leaves and cook for 5-10 minutes or until softened; drain.

In a saucepan combine the rice and water. Bring to a boil, then reduce heat and simmer for 20 minutes or until rice is tender. Set aside to cool.

In a bowl, combine minced meat, cooked rice, carrot, garlic, onion, lemon juice and spices; mix well.

In the centre of each cabbage leaf place 1 ½ - 2 tablespoon of meat mixture; then roll up tucking in ends. Repeat with remaining leaves.

Place cabbage rolls into the steamer and steam for 40 minutes or until done.

Serve with natural yogurt or sour-cream.