serves 3 to 4
6 — 8 large, tender cabbage leaves
generous 1/4 pint water
salt and pepper
1/4 cup cooked long-grain rice or fresh
whole wheat breadcrumbs
1/2 cup Cheddar cheese, finely grated
1/2 cup walnuts, finely chopped
1 tablespoon chopped parsley
1 tablespoon chopped chives
2 - 4 tablespoons margarine, melted
2 tablespoons Butter or margarine
1/4 cup All purpose flour
1/2 pint milk
1/2 - 1 cup tablespoons Cheddar cheese, grated
1. Wash and drain the cabbage leaves. Bring the water to the boil and add a little salt and pepper. Put in the cabbage leaves, boil for 1 1/2 to 2 minutes (just long enough to soften the leaves) and lift from the liquid. Reserve the cooking liquid. Cool the leaves slightly and spread each one flat.
2. Mix the ingredients for the stuffing, adding salt and pepper to taste. Divide the stuffing between the leaves, then fold them to enclose the filling. Put the stuffed cabbage leaves into an ovenproof casserole with the cabbage stock, cover tightly and cook in the centre of a moderate oven (160 c, 325 F, gas 3) for 35 to 40 minutes.
3. Meanwhile make the sauce. Melt the butter or margarine in a small saucepan, add the flour and cook, stirring, for a minute. Gradually pour in the milk and bring to the boil, stirring continuously. Remove the pan from the heat and stir in the cheese until it melts. Add seasoning to taste.
4. Lift the dolmas from the liquid and place them in a heated serving dish. Top with the cheese sauce and serve immediately.