![Sweet Cavolo Nero Dolma](https://www.allysongofton.co.nz/content/recipes/577.jpg?width=320&height=479&fit=bounds)
This is my variation on the traditional dolma recipe using cavolo nero (Palm Tree Cabbage) in place of the usual vine leaves.
Ingredients
- 250 grams minced lamb
- 2 tblsp long grain rice
- 1 large onion, peeled and finely chopped
- 2 large juicy tomatoes, blanched and chopped
- 1 tsp ground cumin, pepper and cinnamon
- ½ tsp each ground allspice and cinnamon
- 1 tblsp dried mint
- 70 gram packet pinenuts
- ½ cup currants
- 20 leaves cavolo nero, see Cook's Tip
- 1 cup beef or chicken stock
Method
- Mix together the lamb, rice, onion, tomatoes, spices, mint, pinenuts and currants.
- Blanch the leaves of cavolo nero in boiling water and then cool quickly in ice cold water.
- Take small spoonfuls of the lamb mixture and place at the end of the leaf. Roll up to enclose and place in a lasgane-style dish. Repeat with remaining mixture.
- Pour over the stock and cover with foil.
- Bake at 160ºC for 45 minutes. Cool to room temperature before refrigerating until required. Serve at room temperature.
Cooks Tips
- *Cavolo Nero is available by mail order from Epicurean Supplies in Havelock North.
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