Dolmades

Name: Dolmades
Cuisine: Argentinian
Ingredients: ½ teaspoon cornflour; 12 oz. (1½ cups) long-grain rice; 1½ pints (3 cups) water; 1½ teaspoons salt; 2 oz. butter; 1 tablespoon fresh chopped parsley; 1 tablespoon fresh chopped chives or spring onion; 1 tablespoon fresh chopped chives or spring onion; 8 oz. minced pork; 8 oz. minced veal; 1 teaspoon salt; 5 eggs, separated; ¼ teaspoon pepper; 1 medium onion, grated; ½ pint beef stock; 3 tablespoons black treacle; ½ pint milk; 2 tablespoons long-grain rice; 1 large cabbage

Preparation info

Serves
6

Difficulty
Easy

Appears in

Cooking Price-Wise

By Vincent Price

Published 2017

About

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 large cabbage
2 tablespoons long-grain rice
½ pint mil

Americas
Argentina
Starter
Gluten-free

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