Feta and Lemon Cabbage Rolls with Coriander Tzatziki

READY IN: 1hr 15mins




  • Preheat the oven to 325F or 170 degrees C.
  • Place the cabbage leaves in a bowl, cover with boiling water and leave for 10 minutes.
  • Place the rice in a pan with two cups water, bring to the boil, reduce the heat, cover and cook for five minutes.
  • Remove from the heat and leave covered for five minutes.
  • 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.
  • Tip the mixture into a bowl.
  • Add the partially cooked rice, mint and thyme, then crumble the feta over the top.
  • Season lightly with salt and generously with pepper and mix thoroughly.
  • Put a cabbage leaf on a work surface with the smooth-side down and the stem end facing you.
  • 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.
  • Place in a shallow oven-proof dish with the join underneath.
  • Continue, nudging the wraps up close, until all the leaves and filling are finished.
  • Dissolve the stock cube in 1 cup hot water and stir in the juice of the lemon and one tablespoon of olive oil.
  • Pour the stock over the dolmades and cover the dish with foil.
  • Make slits for the steam to escape and bake for 30 minutes, or until the liquid has been absorbed.
  • To make the tzatziki, peel, chop and crush the garlic with a little salt.
  • Grate the cucumber, and squeeze out as much water as possible.
  • Mix the garlic, cucumber, coriander and remaining olive oil into the yoghurt and serve with hot, warm or cold dolmades.