Separate the cabbage leaves and blanch them for about 4 minutes in boiling salted water. Drain. Fry the rashers until crisp, then remove from the pan and reserve. Melt the butter in the same pan and sauté the onion, celery and mushrooms for about 5 minutes. Season and stir in the tomato purée. Put in the bacon and then combine with the potato purée.
Put spoonfuls of this mixture onto the cabbage leaves. Roll up and make into little parcels. Dust them with flour and put into a shallow casserole dish. Pour over the stock and bake the dolmades at
The Incas produced a variety of pots made in potato shapes. The National Museum in Lima has probably the largest collection of these. Very often the pots were human caricatures, sometimes with sexual connotations.
© 2015 All rights reserved. Published by Mercier Press.