Feta and Lemon Cabbage Rolls with Coriander Tzatziki

This recipe originally called for the rice to be rolled in vine leaves, but I couldn't find those so I used cabbage leaves instead and it worked out just fine. However, if you can find vine leaves their darker colour would make for a nice contrast with the tzatziki. To speed this recipe up, you can use the store bought tzatziki, although I think the homemade stuff is much better!

• Ready In: 1 hr 15 mins
• Yields: 8 cabbage rolls

Ingredients

• 8  large cabbage leaves
• 1  cup  uncooked basmati rice
• 1  unwaxed lemon, zested
• 4  large spring onions, chopped
• 1⁄3 cup pine nuts
• 3  tablespoons olive oil
• 4  tablespoons  chopped mint
• 1⁄2 teaspoon fresh thyme, chopped
• 100  g feta cheese
•  salt and pepper
• 1⁄2  vegetable stock cubes or 1⁄2  chicken stock cube
• 1⁄2 cucumber, grated
• 1  clove garlic, minced
• 2  tablespoons  coarsely chopped  coriander
• 1  cup yoghurt

Directions

1. Preheat the oven to 325F or 170 degrees C.
2. Place the cabbage leaves in a bowl, cover with boiling water and leave for 10 minutes.
3. Place the rice in a pan with two cups water, bring to the boil, reduce the heat, cover and cook for five minutes.
4. Remove from the heat and leave covered for five minutes.
5. Meanwhile, heat one tablespoon of the oil in a frying pan and add the pine nuts, spring onions and lemon zest, cooking briefly until the onion wilts.
6. Tip the mixture into a bowl.
7. Add the partially cooked rice, mint and thyme, then crumble the feta over the top.
8. Season lightly with salt and generously with pepper and mix thoroughly.
9. Put a cabbage leaf on a work surface with the smooth-side down and the stem end facing you.
10. Place a scoop of filling in the centre, fold the sides in to cover it, then fold the end nearest to you over the filling, and carry on rolling forwards to make a neat, snug bundle.
11. Place in a shallow oven-proof dish with the join underneath.
12. Continue, nudging the wraps up close, until all the leaves and filling are finished.
13. Dissolve the stock cube in 1 cup hot water and stir in the juice of the lemon and one tablespoon of olive oil.
14. Pour the stock over the dolmades and cover the dish with foil.
15. Make slits for the steam to escape and bake for 30 minutes, or until the liquid has been absorbed.
16. To make the tzatziki, peel, chop and crush the garlic with a little salt.
17. Grate the cucumber, and squeeze out as much water as possible.
18. Mix the garlic, cucumber, coriander and remaining olive oil into the yoghurt and serve with hot, warm or cold dolmades.