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Dolmades
- Serves
6
- Difficulty
Easy
Published 2017
Argentina—Revolutions, gauchos, Peronistas, cattle, lots of cattle. It’s not really surprising that most of the really good recipes to come out of the Argentine make use of beef. And they have such romantic names too—‘Matambre Arrollado’ or Hunger Killer, ‘Ninos Envueltos’ or Swaddled Babes, ‘Puchero’, Boiled Beef to you and I.
Ingredients
1 2 tablespoons ½ pint
Method
Cut the core from cabbage, cook in salted water for 15 minutes, drain, cool slightly, and remove 24 large leaves. Simmer 2 tablespoons rice in milk for 40 minutes, cool. Mix pork, veal and salt together. Gradually beat in egg-whites, one at a time, beating vigorously after each addition. Slowly beat in the rice mixture and make a creamy filling (use electric beater if possible). Stir in pepper
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