Greek Dolmades Pie

De Dimitra's Dishes · 90 min

Ingredientes

Preparación

1. Bring a pot of water to a boil with a teaspoon of salt. Put the cored cabbage in cored side down, cover and boil for 15 minutes.
2. Remove the softened outer leaves with tongs and drain them in a colander. Let them cool slightly.
3. Cook the onion in a quarter cup of olive oil over medium heat for about 8 minutes, until soft and golden. Season with a pinch of salt.
4. Add the garlic and warm it for a few seconds, then take the pan off the heat.
5. Drain and discard the water from the rice, put the rice in a bowl, and add the onion and garlic, herbs, salt, pepper and 2–3 teaspoons of lemon juice. Toss to combine.
6. Lay each leaf flat, put a heaping tablespoon of filling in the centre, fold in the sides and the bottom, then roll up.
7. Line the pot base with the leftover leaves. Arrange the rolls seam-side down, packed snugly together.
8. Drizzle a quarter cup of olive oil over the rolls and season lightly with salt.
9. Place 2 inverted plates on top to weigh the rolls down.
10. Pour 4–6 cups of water or vegetable broth over them so they are fully submerged.
11. Bring to a boil, then reduce to medium-low and cook for 45 minutes to an hour, until the rice is fully cooked and the rolls are fork-tender.
12. Whisk the remaining lemon juice with the teaspoon of cornstarch until smooth. Add it to the pot, shake the pot gently to distribute it, and cook over medium heat for 3–4 minutes. Serve.

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