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A different approach to a classic Greek dish


  1. Boil the vine leaves in boiling water for 3 to 4 minutes.

  2. Peel the carrots and the celery root

  3. Grate the cabbage and celery root, carrots and peppers.

  4. Finely chop the leaves from the celery, the leaves from the carrots, the parsley and place all the ingredients in a bowl

  5. Add salt and stir.

  6. Fill the vine leaves

  7. Put all the brine ingredients in a saucepan and boil them until the salt and sugar are melted and leave to cool.

  8. Place the dolmadas in a jar and fasten them on top with sticks or a plastic wreath, place in each jar a clove of garlic.

  9. Cover with brine.

  10. Put the lids on top without screwing them

  11. For the next two weeks do not screw them and add brine if necessary.

  12. When the fermentation is over, add a little oil to cover the surface and screw it tight.


For the filling

100 fresh vine leaves

1 kg white cabbage

300 g carrots

250 g celery sticks and leaves

350 g colored peppers

1 bunch of parsley

20 g of coarse sea salt

Garlic as much as you want

For the brine

1 liter of water

350 ml wine vinegar

75 g of coarse sea salt

75 g of sugar

1 tsp citric acid

olive oil

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