Saturday, December 10, 2011

Passion for Kate's Cooking Corner - Cabbage Dolmades

The idea of introducing Greek cuisine to my blog came about recently and the first person that came to my mind who is a true example of a Greek housewife is my best friend’s grandmother Katerina but for short I like to call her Kate. She may not be the Duchess of Cambridge but she is definitely the Queen of her kitchen. Kate is quite a character and I have known her since 8 years old and she is like my grandmother. Her statement question whenever she sees me is “kanena euxaristo?” which means “anything pleasant?” Kate likes to be informed of everything, thus nothing escapes her ears and eyes. She loves cooking, travelling around Greece, shopping and spending endless hours chatting to her friends. Today is Kate’s 83rd birthday so let’s all wish her a Happy Birthday! I visited Kate in the morning as she was preparing to cook one of her all time favorite dishes, cabbage dolmades.  My dear readers I would like to share her traditional recipe with you so you may try preparing this meal at home. Kate will be sharing more of her recipes with you so please keep on coming back for more ideas and tastes. Until next time, enjoy! xoxo ES
Kate takes control of the kitchen and her assistants! Her kitchen management skills are remarkable.

Ingredients


2 kg cabbage

½ kg beef mince

½ kg pork mince

1 cup of pulao rice

3 onions

5-6 stems of green onion

2 bunches parsley

2 bunches of mint

Chopped dill

1 cup of olive oil

Salt and pepper, to taste



For the sauce: 2 eggs and 2 table spoons cornflower



Chop the onions in a blender and add approximately 1 cup of water, then mix minced meat with onions, chopped green onions, mint, parsley and dill. Add the rice, salt, pepper and olive oil.

Soften the cabbage leaves in boiling water and remove thick vein with a knife. Put meat stuffing about one table spoon and carefully roll the cabbage leaf. Cover the bottom of the cooking pan with cabbage leaves, then arrange the stuffed rolls side by side. Cover with a plate and add 3 cups of warm water and some olive oil. Cover with a lid and cook on low fire for one hour. Once the meal is ready use the stock for the sauce by adding beaten eggs and mix in the cornflower, until it is blended.


 
                                    
I am wearing red reindeer dress Bershka, Sue Sensi bracelets

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4 comments:

  1. Yummmm..thanks for sharing! Love trying new recipes! And love the reindeer dress...may pop in berksha and see if i can pick one up!! xo

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  2. Great recipe and photos! Love your blog, I'm your newest follower! I hope you'll follow me back and we can keep in touch, I love finding new blogs! xoxo

    http://joellenlove.com

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  3. Wow, these cabbage dolamas are truly mouthwatering! the photo caption is great, could this be a new lens? :)) Wonderful, tasty post, you have definitely gone to a new level.
    When will the next cooking post be? This is a great way of sharing the delicacies of traditional Greek homes.

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  4. looks really good..I love this post! Happy Birthday to Kate!

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Thank you very much for your feedback! Much love xoxo ES