Oxheart cabbage dolma with dill and mint

A warm preparation with Greek influences. Dolma are boiled grape leaves stuffed with rice, the grape leaves are replaced by ox-heart cabbage.

Creation by Takis Panagakis, restaurant Elea, Rijswijk.

Makes 2 dolmas.

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Egg
Vegetarian

Ingredients

30

g

oxheart cabbage

5

g

spring onion

3

g

mint

3

g

fresh dill

50

g

pandan rice

2

g

parsley

30

g

oxheart cabbage

10

g

spring onion

1

egg yolk

5

g

corn starch

1

l

water

10

g

lemon

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