[Kleftiwallah]

The subject heading says it all. 

I love the sharp taste of vine leaved dolmades while in Greece,  the beloved doesn't,  we've got a load of unholey cabbage leaves, any addendums to the regular recipes for cabbage leaves?   Cheers,   Tony.

[tosca100]

You could do sharp dolmades for you and stuffed cabbage for the unadventurous one.

I managed to get some bottled vine leaves recently in Crete so will be doing some myself, I'll freeze the rest of them. Our vine had suffered from the bad winter, and the leaves are rather small this year.

[mobilekat]

I have made them with cabbage leaves, I par boiled the leaves first (makes them easier to work with)
I was using the leaves from pointed cabbages so I found I had to take the main stalk out as it was a tad tough, and use more than one leaf at a time.
OH enjoyed this alot- and he normally will only eat cabbage hidden in things!

[Kleftiwallah]

Thanks to all for your replies.    Cheers,  Tony.

[wighty]

In the current Good Food Vegeterian Mag is a recipe for Dolma made with chard leaves which looks very interesting.  Going to give this one a go (when my chard decide to 'beef' up).

[Kleftiwallah]

I've got a row of Chard 'Bright lights' coming along Wighty,  I'll give them a bash.   Cheers,   Tony.

[Kleftiwallah]

Well, it's in the oven.  90 minutes (ish) will see the result.     Points of interest, 

cabbage leaves, quick blanch and remove the mid rib for 1/2 the leaf - ideal.
Swiss Chard leaves were a bit 'delicate' so needed care, next time it will just be an in and out of the boiling water.  Layed down a bed of swiss chard stalks to stop the dolmades sticking to the bottom also watered down some tomato gloop and poured that over the top.   Wish me luck.  Pictures to follow!     Cheers,    Tony.

[tosca100]

When is tea?   Shall I bring a bottle?