Dolmades made from pointed cabbage

Ingredients for 6 servings:

• 1 pointed cabbage
• 2 onions
• 4 garlic cloves
• 125 ml olive oil
• 250 g rice
• 3 lemons, juice of which
• 2 tbsp Sultanas, (or currants)
• 50 g pine nuts
• n. B. Mace, (nutmeg)
• e.g. chili flakes (alternatively cayenne pepper)
• 1 bunch of mint
• 400 ml vegetable broth or meat broth, then not vegetarian
• 3 eggs
• 1 tsp, heaped cornstarch
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

Vegetarian rice rolls with a delicate lemon sauce, Greek-inspired

Remove the individual leaves from the pointed cabbage head. Blanch the leaves in boiling salted water in a large pot. Refresh them in iced water (alternatively, immerse the whole pointed cabbage head in boiling water, refresh them, and remove the outer leaves once they have cooked to a soft consistency). Leave the leaves in the iced water until they are completely cool. Finely dice the onions and sauté in oil, add the finely chopped garlic and sauté briefly. Add the rice and stir in, along with the juice of half a lemon, sultanas, and pine nuts. Season with mace, chili flakes, pepper, and salt. Remove from the heat and add the chopped mint to the slightly cooled mixture. Season to taste, as the spiciness will decrease later. Wrap a tablespoon of rice filling in each pointed cabbage leaf. To prevent any oozing out of the sides, first fold the sides over the rice and then roll up. As the rice will expand later, do not wrap too tightly. Place the dolmades rolls close together in a pot, drizzle with olive oil, add the juice of half a lemon, and pour in enough stock to just cover the dolmades. It’s best to weigh them down with a lid or something similar to prevent them from expanding too much. Let them simmer on low heat for about 40 minutes; after this time, almost all of the liquid should be absorbed and the dolmades should be plump and glossy. While they’re simmering, whisk two egg yolks and one whole egg with the cornstarch until smooth, add the juice of two lemons, and finally pour in the stock (125 ml). Heat over medium heat, stirring constantly, until the sauce thickens. To prevent the egg yolks from curdling, do not let it boil. Season with salt and pepper before serving. Serve the sauce with the dolmades. It’s very delicate and can also be very interesting for other dishes.