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Rice and peanut dolmas with devilled tomato sauce
These spicy dolmas make a healthy and tasty meal to satisfy both vegetarian and meat-eaters.
What you need
- For the dolmas
- 3 tsp sunflower oil
- 1 large onion, peeled and finely chopped
- 75 g white rice
- 300 ml water, (approx)
- seasoning
- 6 tsp peanut butter
- 175 g shelled peanuts, coarsely chopped
- 1/2 bulb fennel, chopped
- 3 tsp chopped fresh parsley
- 8 (large) young cabbages
- For the sauce
- 3 tsp sunflower oil
- 1 clove garlic, peeled and crushed
- 1 small onion, peeled and finely chopped
- 1/2 small eating apple, peeled and grated
- 400 g canned chopped tomatoes
- 3 tsp tomato puree
- 1/2 tsp cayenne pepper
- 1 pinch curry powder
- 1 pinch ground ginger
- 1 tsp soy sauce
- 1 tsp brown sugar
- 60 ml vegetable stock
Method
Heat the oil for the dolmas in a saucepan. Add the onion and cook gently for 5 min. Add the rice, blend with the onion. Pour in the water. The amount given is right for white rice but you may need an extra 75 ml if using brown rice which takes longer to cook.
Stir briskly with a fork. Add a little seasoning. Cover the pan and simmer gently for 20 min. The liquid should have been absorbed and the rice tender, but not over-cooked.
Add the peanut butter and peanuts, fennel or celery and the chopped parsley to the pan and mix well. Add a little more seasoning if required. Put the cabbage leaves into a little boiling, salted water. Leave for 1-2 min, or until just softened. Remove and lay flat. Keep 60 ml of the cooking liquid for the sauce.
Divide the rice mixture between the cabbage leaves. Fold in the sides, roll these firmly around the filling to enclose. Secure with wooden cocktail sticks. Place in an ovenproof casserole dish.
Preheat oven to 180°C.
For the sauce: Heat the oil, add the garlic, onion and apple and cook gently for 5 min until softened. Add the tomatoes and remaining ingredients. Cover the pan and simmer gently for 15 min.
Pour the sauce over the dolmas. Cover and cook for 1 hour in the centre of the oven. Remove the sticks and serve immediately.
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Preparation 35 minutes Cook 1 ¾ hours Total 2 hours, 20 minutes -
Energy 648 kcal/serving Fat 1.88 g/serving Carbohydrates 548.23 g/serving Glycaemic Index 11 Glycaemic Load 10.06 
Serving suggestion
Garnish with lemon and fresh parsley.
Cook's tip
You could use chopped celery instead of the fennel bulb.
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 2718 | 188 | 10475 | 8350 |
| Energy (kcal) | 648 | 44.9 | 2500 | 2000 |
| Protein (g) | 29.6 | 2.05 | ||
| Carbohydrate (g) | 91.9 | 6.37 | 345 | 275 |
| Fat (g) | 27.1 | 1.88 | 95 | 70 |
| Fat (saturated) (g) | 3.68 | 0.26 | ||
| Fibre (g) | 33.4 | 2.31 | ||
| Sodium (mg) | 371 | 25.7 | ||
| Salt (equivalent) (g) | 0.93 | 0.06 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 210 | 14.6 | 800 |
| Vitamin B-12 (µg) | 0.00 | 0.00 | 1 |
| Vitamin B-6 (mg) | 1.44 | 0.10 | 2 |
| Vitamin C (mg) | 405 | 28.1 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 4.76 | 0.33 | 10 |
| Zinc (mg) | 3.80 | 0.26 | 15 |
| Calcium (mg) | 645 | 44.7 | 800 |
| Folate (mcg) | 650 | 45.1 | 200 |
| Iron (mg) | 10.0 | 0.70 | 14 |
| Magnesium (mg) | 266 | 18.4 | 300 |
| Niacin (mg) | 9.66 | 0.67 | 18 |
| Pantothenic acid (mg) | 2.68 | 0.19 | 6 |
| Riboflavin (mg) | 0.58 | 0.04 | 1.6 |
| Phosphorous (mg) | 470 | 32.6 | 800 |
| Thiamin (mg) | 0.95 | 0.07 | 1.4 |
This recipe is:
- Low in fat
Demi-veg- Vegetarian
- Vegan
Citrus free
Corn-free
Cow-dairy free
Dairy free
Egg free
Shellfish free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning, cayenne pepper or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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