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

1. Mix together the lamb, rice, onion, tomatoes, spices, mint, pinenuts and currants.
2. Blanch the leaves of cavolo nero in boiling water and then cool quickly in ice cold water.
3. 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.
4. Pour over the stock and cover with foil.
5. 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.