I kind of hate to put these big leaves in the compost. I've tasted one, and it's kind of strong, a hint of cabbage-like sweetness, with a bit of a bitter aftertaste. But they're deep green and I'll bet they're just packed with vitamins and good things. Do any of you grow cabbage and use those big outer leaves for anything? Would they be OK steamed and cut in small pieces for soup, or would the bitterness remain and ruin the whole pot?

Whenever I am in Cyprus I can't stop eating these. There's loads of different varieties - meaty, herby, veggie and these, which have sultanas and pine nuts. Serving them with the delicious tzatziki is essential.
Ingredients
1 tbsp olive oil
3 shallots, finely chopped
2 garlic cloves, crushed
125g/4½oz short-grain rice, rinsed and drained
50g/2oz sultanas
50g/2oz pine nuts, toasted
1 lemon, juice only
175ml/6fl oz water
1 bunch of spring onions, finely chopped
handful of finely chopped fresh mint leaves and parsley
20 preserved vine leaves
salt and freshly ground black pepper
For the tzatziki
1 cucumber, peeled, deseeded and coarsely grated
200ml/7fl oz Greek yoghurt
4 garlic cloves, crushed
handful of freshly chopped mint leaves
½ lemon, juice only
extra virgin olive oil

Method
1. Heat the oil in a pan and fry the shallots and garlic until soft. Add the rice, sultanas, pine nuts and lemon juice and fry for one minute. Season, then add the water.
2. Cover the pan and simmer for 15 minutes, then turn off the heat and leave to cool.
3. Once the mixture is cool, add the spring onions, mint and parsley.
4. Rinse the vine leaves in water, then place them shiny side down on a board. Put about two teaspoons of the cooled stuffing on each leaf and roll into a tight parcel. Chill until ready to eat.
5. For the tzatziki, mix the cucumber with the yoghurt, garlic, mint, lemon juice and seasoning. Tip into a serving bowl and top with a dash of olive oil.
6. You can serve the dolmades either cold or warm (just heat them in a steamer). Put them on a large plate with the tzatziki in the middle and get stuck in.

Thanks, all, for your suggestions. --Ilene