Dolmades

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Preparation info

    • Difficulty

      Medium

Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

Leave the bacon out of this and you have a very good vegetarian dish.

Ingredients

  • 1 lb (450 g) potatoes, cooked and puréed
  • 1 small cabbage
  • 4 rashers streaky bacon, cut into little strips
  • 1 oz (25 g) butter
  • 1 large onion, chopped
  • 1 stick celery, finely sliced
  • 6 oz (175 g) mushrooms, sliced
  • Sea salt and freshly ground black pepper
  • 2 dessertspoons tomato purée
  • 1 heaped tablespoon flour
  • 1 pint (570 ml) beef or vegetable stock

Method

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 gas mark 4/350°F/180°C for about 40 minutes.

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.

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