Cabbage dolma with minced meat is one of the top dishes of Greek cuisine, and a very special one, as, mostly in Epirus, Northern Greece, and other places, it is a Christmas table must. The Paliria Cabbage dolma with minced meat can be enjoyed every day, during the winter or summer, and is a dish with a special taste and quality. In this Paliria’s exquisite recipe, tender, scalded cabbage leaves are hand-wrapped around chunks of rice mixed with ground beef and herbs. The added soft egg-lemon sauce with the extra virgin olive oil just complements this wonderful recipe! The Paliria Cabbage dolma with minced meat is yet another landmark dish of the “Greek Originals” refrigerated ready-to-eat meals, packaged in individual portions which can be heated as much as you like depending on your preference. As for the serving suggestion, there are those who eat cabbage dolma with minced meat plain, and those who eat them with much bread and Feta cheese!
Cabbage leaves 26% , minced beef meat 20%, Egg lemon sauce 28.5 %(Water, Maltodextrin, skimmed milk powder, Modified corn starch, Egg powder, Whey, modified potato starch, Salt, Acid: citric acid, Thickener: xanthan gum, Flavors, concentrated lemon juice), rice 16% , extra virgin olive oil 4% , onions, spring onions, dill, parsley, salt, white pepper.
The product should be stored in the refrigerator and is ready for heating. It can be heated either in a microwave oven or a regular oven.
Remove the outer packaging. Pierce the film in 2 spots with a fork. A) In a microwave oven: Heat in the microwave oven at 600W for 2.5 – 3 minutes. Remove the film and serve. B) In a regular oven: Heat in a regular oven with the air setting at 180 °C for 10-12 minutes. Remove the film and serve.After opening, keep it in the refrigerator and consume within 24 hours.
