-
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.
