Feta And Lemon Cabbage Rolls With Coriander Tzatziki

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• 8 large cabbage leaves
• 1 cup uncooked basmati rice
• 1 unwaxed lemon, zested
• 4 large spring onions, chopped
• 1/3 cup pine nuts
• 3 tablespoons olive oil
• 4 tablespoons chopped mint
• 1/2 teaspoon fresh thyme, chopped
• 100 g feta cheese
• salt and pepper
• 1/2 vegetable stock cubes or 1/2 chicken stock cube
• 1/2 cucumber, grated
• 1 clove garlic, minced
• 2 tablespoons coarsely chopped coriander
• 1 cup yoghurt

Recipe

• 1 preheat the oven to 325f or 170 degrees c.
• 2 place the cabbage leaves in a bowl, cover with boiling water and leave for 10 minutes.
• 3 place the rice in a pan with two cups water, bring to the boil, reduce the heat, cover and cook for five minutes.
• 4 remove from the heat and leave covered for five minutes.
• 5 meanwhile, heat one tablespoon of the oil in a frying pan and add the pine nuts, spring onions and lemon zest, cooking briefly until the onion wilts.
• 6 tip the mixture into a bowl.
• 7 add the partially cooked rice, mint and thyme, then crumble the feta over the top.
• 8 season lightly with salt and generously with pepper and mix thoroughly.
• 9 put a cabbage leaf on a work surface with the smooth-side down and the stem end facing you.
• 10 place a scoop of filling in the centre, fold the sides in to cover it, then fold the end nearest to you over the filling, and carry on rolling forwards to make a neat, snug bundle.
• 11 place in a shallow oven-proof dish with the join underneath.
• 12 continue, nudging the wraps up close, until all the leaves and filling are finished.
• 13 dissolve the stock cube in 1 cup hot water and stir in the juice of the lemon and one tablespoon of olive oil.
• 14 pour the stock over the dolmades and cover the dish with foil.
• 15 make slits for the steam to escape and bake for 30 minutes, or until the liquid has been absorbed.
• 16 to make the tzatziki, peel, chop and crush the garlic with a little salt.
• 17 grate the cucumber, and squeeze out as much water as possible.
• 18 mix the garlic, cucumber, coriander and remaining olive oil into the yoghurt and serve with hot, warm or cold dolmades.