Greek Dolmades

Carve the pointed cabbage head into individual leaves. Prepare a large pot of boiling salted water on the stove. Dip the whole head into it repeatedly, if necessary.

Then put it in iced water to remove the outer leaves, which are now soft. They are kept in it until they are finally cooled down.

For the filling, chop the onions, sauté in hot oil, add the garlic through the press, sauté until soft, but do not let it brown. Fold in the raw rice grains, as well as juice of one lemon, currants and pine nuts. Season with chili flakes, salt, pepper or cayenne. Cool slightly and stir in enough chopped mint. Season the mixture very heartily – when the long-grain rice will have swelled, it will have swallowed a mass of seasoning.

Wrap a tablespoon of filling in a leaf at a time, tucking in the ends at the beginning so nothing will ooze out. Don’t wrap the rolls too tightly so they don’t burst when the long grain rice swells.

Layer the rolls close together in a saucepan, drizzle with oil, season with juice of one lemon, and just cover with clear soup. Place a plate on the surface to weigh down the rolls. Bring to the boil, then turn down to the lowest heat and let the dolmades sit for 35 to 40 minutes. They will have absorbed almost all the liquid, be thick and plump and shiny.

Serve with lemon sauce: For this purpose

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