Meze for 5 people
- 6-8 cabbage leaves (10p)
- Small bunch of mint and coriander (50p)
- 2 tomato (5p)
- 2 big (any) potato (50p)
- 10 black olives (20p)
- Chilli flakes
- 2 tablespoon vegetable oil
- 6-8 toothpicks
The Dolma is usually made in Turkey with vine leaves stuffed with rice and other ingredients. For my version, I used Cabbage leaves and potato.
Since losing a % of the use on my left arm, I have learnt quite a lot about the peeling of some vegetables. Potato is one of the vegetables I no longer need to peel unless really essential… Did you know that potato skin is full of fibre and hold 20% of the nutritional value of the whole potato? I recommend reading on that.
So, for my dolma. I rinsed the potato them grated them in a bowl. To that I added: Chopped mint, Olives, coriander, tomato salt and 2 tablespoons of vegetable oil. Combine and set aside.
Remove the greenest (& strongest) leaves of the
cabbage and place in a deep bowl, then pour over it boiling water and leave it to soften for 5 minutes then remove from the water. Flick out the water and set aside to cool down for few minutes.
Once the leaves have cooled down. Lay them flat and place 1-2 tablespoons
of stuffing on each of the leaves before rolling tightly. Now secure the roll with a toothpick. Repeat until all the leaves are done.
Place all the dolma in the steamer, cover and cook for 20 minutes.
You can serve them whole or cut in 2.