Greek dolmathes, often known simply as dolmas in English, are stuffed grape leaves.
This fresh and healthy finger food is also popular in Turkey, the Middle East and the Balkans.
Dolmathes in Sauce
Yield 4-5 Servings
- 1 head cabbage, or cooked or canned grape leaves
- 1/2 c. rice leaves
- 2 T. mint leaves, crushed
- 1 lb. ground Bison
- 1 tsp. cinnamon
- 1/4 c. olive oil
- salt & pepper, to taste
- 2 stalks celery, chopped
- 1 egg, slightly beaten
- 1 1/2 c. hot water 3 eggs, slightly beaten
- 1/4 c. ketchup
- juice of 1 lemon
- Saute onion & celery in olive oil
- Combine the first set of ingredients (except the cabbage or grape leaves).
- Rinse grape leaves several times in cool water to remove the brine.
- Lay out grape leaves with leaf veins up, stem toward you.
- Put one teaspoon meat mixture in center, close to the stem toward you.
- Turn in the sides of the leaf; roll from stem toward top of leaf to form an oblong roll.
- Or, boil cabbage until done, then roll a tablespoon of the filling in each leaf.
- Arrange rolls in sauce pan with leaf closing down to keep them from opening while cooking.
- Mix water, 1/4 cup of ketchup, 3 eggs slightly beaten and add juice of 1 lemon.
- Pour over all meat rolls.
- Turn heat high until it starts to boil, then reduce heat to medium for 25 minutes or until rice is cooked (if desired place a small plate over rolls to guarantee their remaining intact.)
- Shake pan occasionally so eggs don't coagulate.
As a main dish, this serves 4-5, and is good served with a tossed salad and french bread.
Courses Lunch or Supper