Kitchen Stories: Cabbage Roll with Leek & Red Sauce

Favorite and delicious dish of our traditional cuisine and many other nations, with a wide variety of filling and cooking ways. It consists of cooked cabbage leaves wrapped around a variety of fillings.
Here cooked with chopped herbs, vegetables such as leeks, carrots and red tomato sauce to the filling, which gave a different hue to the final result, helping the cayenne pepper.
The process is broken down into several steps rather than to dissuade you from create them, but to help you organize and plan their preparation and to help you with small tips for cooking the leaves and the whole preparation.
Yours!

work: 1h:45′

time: 2h:30′

medium:

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Announcement New Book Release

With great pleasure we inform you that issued the New Book of Kitchen Stories titled «Μεζέδες». It includes a collection of 45 savory recipes for easy and practical everyday food solutions but also quick finger foods for festive table or buffet.

Excerpt from the introduction:
«Αναρωτιέμαι συχνά που είναι το απόγειο της μαγειρικής. Είναι τα πιο φρέσκα υλικά, οι πιο πολύπλοκες γεύσεις είναι το καθημερινό ή το σπάνιο; Δεν είναι τίποτε απ΄όλα αυτά. Το απόγειο δεν είναι ούτε η κατανάλωση του φαγητού ούτε το μαγείρεμα, αλλά η προσφορά του φαγητού και η συντροφικότητα…»

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Ingredients (~6 servings) 1 medium cabbage 150g (5.3 oz) olive oil 2 large onions, grated 2 leeks chopped 300g (10.6 oz) minced fresh tomatoes or canned tomatoes ½ bunch chopped dill ½ bunch chopped parsley 300g (10.6 oz) rice 20g (0.7 oz) pine nuts 40g (1.4 oz) raisins salt, pepper, cayenne pepper ∼250 ml (8.5 floz) water, from the cabbage cooking	Wash the cabbage and remove 2-3 from the outside of the leaves. With a sharp wide knife cut vertical, circular and in depth around the stem to release the leaves and can be easily distinguished by boiling.	In large saucepan pour a lot of water, some salt and half a lemon into slices. Once it starts to boil, add the cabbage with the stem downwards.
Leave a little to boil and turn upwards. With the help of two spoons carefully detach the leaves already boiled…	… and spread next to a large bowl. We continue with the next.	At the end of the central stem of cabbage will be left the young leaves. We'll need them for the bottom but also on top in the pot, which will fill the cabbage leaves. Let the leaves cool.
In cutting surface cut and remove with a sharp knife, the hard part of the leaves, and according to their size cut into 2 or 3 pieces suitable for wrapping.	These cut leaves stacked in a wide bowl on top of one another so that we can be ready to take one by one to fill them.	In a pan and onto a medium heat, add half the oil, onions, carrots and leeks. Stir and let sauté.
Add the water from boiling cabbage, tomato, parsley and dill. Boil the sauce 10'.	Remove the saucepan from the heat and add the remaining ingredients, rice, pine nuts, raisins.	Salt, pepper and mix well. Allow to cool a little the stuffing.
At the base of the pot lay some of the hard parts of the leaves. Take a leaf put a little stuffing and wrap the dolma. We put in the pot and continue with the next, putting them in a row.	We continue with the next layer.	Add salt and pepper, add the remaining oil and some water from boiling of the leaves. Cover them with small leaves and a heavy plate. Simmer over low heat until left with little sauce. If needed add a little fill water still, so that they softened and left with little sauce. Serve sprinkled with cayenne pepper.