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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 325F or 170 degrees C. | 2. Place the cabbage leaves in a bowl, cover with boiling water and leave for 10 minutes. | 3. Place the rice in a pan with two cups water, bring to the boil, reduce the heat, cover and cook for five minutes. | 4. Remove from the heat and leave covered for five minutes. | 5. Meanwhile, heat one tablespoon of the oil in a frying pan and add the pine nuts, spring onions and lemon zest, cooking briefly until the onion wilts. | 6. Tip the mixture into a bowl. | 7. Add the partially cooked rice, mint and thyme, then crumble the feta over the top. | 8. Season lightly with salt and generously with pepper and mix thoroughly. | 9. Put a cabbage leaf on a work surface with the smooth-side down and the stem end facing you. | 10. Place a scoop of filling in the centre, fold the sides in to cover it, then fold the end nearest to you over the filling, and carry on rolling forwards to make a neat, snug bundle. | 11. Place in a shallow oven-proof dish with the join underneath. | 12. Continue, nudging the wraps up close, until all the leaves and filling are finished. | 13. Dissolve the stock cube in 1 cup hot water and stir in the juice of the lemon and one tablespoon of olive oil. | 14. Pour the stock over the dolmades and cover the dish with foil. | 15. Make slits for the steam to escape and bake for 30 minutes, or until the liquid has been absorbed. | 16. To make the tzatziki, peel, chop and crush the garlic with a little salt. | 17. Grate the cucumber, and squeeze out as much water as possible. | 18. Mix the garlic, cucumber, coriander and remaining olive oil into the yoghurt and serve with hot, warm or cold dolmades. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cabbage leaf	8			-	-	-	-
basmati rice	1	cup	uncooked	-	-	-	-
lemon	1		unwaxed zested	1.2808	0.4116	0.0486	0.0132
spring onion	4		chopped	32.0	7.34	1.83	0.19
pine nut	1/3	cup		302.85	5.886	6.1605	30.7665
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
mint	4	tablespoons	chopped	10.032	1.9175	0.7501	0.1664
thyme	1/2	teaspoon	chopped	0.40399999999999997	0.0978	0.0222	0.0067
feta cheese	100			39600.0	613.5	2131.5	3192.0
salt pepper				-	-	-	-
vegetable stock cube	1/2	chicken		-	-	-	-
cucumber	1/2		grated	7.98	1.4364	0.3923	0.1064
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
coriander	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104
yoghurt	1	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.