1 Chinese cabbage
1 bunch of leeks, chopped finely
2 tbsp crushed garlic
300gm long grain rice
300g pork mince, fine
1L chicken stock
1 bunch of dill, chopped finely
2 lemons, juiced
¼ cup olive oil
Salt & pepper
¼ small brown onion, diced finely
1 tsp crushed garlic
½ cup retsina wine (Greek white wine)
1 cup thickened cream
100g Danish feta, crumbled
Remove the leaves from the core of the cabbage and blanch them in boiling water for 1 min and refresh in ice-cold water, drain and set aside.
Heat olive oil in a pot on medium heat. Next add the leeks, garlic and a pinch of salt and pepper. Continue to fry until the leeks are transparent then add the pork mince whilst stirring. When the pork is browned add the rice and chicken stock. Bring to the boil, and turn down to a simmer and cover. Cook for 10 to 15 minutes, stirring every 2 or 3 minutes.
Once rice is cooked, add the lemon juice, dill, and extra seasoning to taste and allow mixture to cool down.
Lay the cabbage leaves flat and place a spoonful of the rice mixture at the bottom of each one. Roll the bottom up, then each side, and continue to roll until the dolmades are a neat bundle. Once you have rolled all of the leaves place them on a baking tray with a little extra stock, cover with foil and bake in a medium moderate oven for 15 minutes.
Heat a touch of olive oil in a pan. Saute the onions gently with garlic for 3 minutes. Make sure not to colour onions. Next add the wine and cook until wine has reduced by half. Then add the cream and let it reduce in the pan until thick, add the feta and dill. The consistency of the sauce is right when it coats the back of the spoon.
Remove the cooked dolmades and drizzle the sauce over the top.