Dolmades and coriander cabbage salad
Making the mince filling...
In a large mixing bowl, add mince, white pepper, black pepper, salt, 1 tin of tomato onion mix, chopped parsley, chopped mint, and 1 1/2 handfuls of raw basmati rice. Knead together well.
Rolling the vine leaves...
Use bottled vine leaves.
Open the lead so the shiny side is on the outside, take a small clump of your mince mixture place it at the bottom of the leaf, fold once over, fold the sides in and roll the rest. Pack tightly in a deep pot.
Once packed full, boil in water, lemon and olive oil for 4 hours. Put a side plate on top of the rolled vine leaves to keep them tightly packed as they boil.
Chop up raw cabbage, spring onion and coriander. Toss together with olive oil, brown vinegar and salt and serve with the meal