How to cook
Mix the minced meat, rice, oil and spices by hand (all raw). Then take a cabbage leaf, put a little of the filling and roll it up tightly.
Arrange all the dolmades in a pot (at bottom of the pot, place whole leaves and put the rolled up dolmades on top of them). Add water and 2 cups of cabbage juice, enough to cover the dolmades and put a plate on top to hold them down during cooking.
Boil for about 2 hours on low heat.