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Home > In season > Aaron Brunet’s cabbage dolma

Aaron Brunet’s cabbage dolma

Aaron Brunet

Aaron Brunet

Bite

12/11/2018
Aaron Brunet’s cabbage dolma

Peeling the big outer leaves from a green cabbage recently, I wondered how to save them from going to waste. That plant put a lot of care into growing them and I wanted to show my appreciation. Once steamed they turned a beautiful deep green colour and dolma popped into my mind. They’re traditionally made with grape leaves stuffed with a rice or meat filling, and quite small. Cabbage leaves are big, more like a wrap, which led me to the idea of a lunch version. I had leftover rice in the fridge, and with a bit of jazzing up it turned into a tasty filling. A few spare canned beans added protein and fresh herbs from the garden were a perfect final touch. I had parsley and basil available: you could use oregano or rosemary just as happily.

Cabbage dolma recipe

http://www.bite.co.nz/hot-topics/in-season/4005/Aaron-Brunets-cabbage-dolma/

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Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
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