Dolma in cabbage leaves
1 serving
45 minutes
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
1
Cut the lamb meat into small pieces, then pass it through a meat grinder.
- Mutton: 100 g
2
Add partially boiled rice, finely chopped onion, salt, pepper, cilantro, mint, basil, and thyme to the crushed mass.
- Rice: 5 g
- Onion: 20 g
- Salt: to taste
- Ground black pepper: to taste
- Coriander: to taste
- Basil: to taste
- Thyme: to taste
- Mint: to taste
3
After that, mix the minced meat thoroughly.
4
Cut the core from the cabbage head, then place the cabbage in salted boiling water and cook for 10-12 minutes. Drain the partially cooked cabbage in a sieve and, once the water has drained, separate the head into individual leaves. Lay the leaves on a table and cut off the tough stems with a knife. Then place meat filling on the cabbage leaves and wrap them like an envelope.
- White cabbage: 250 g
- Mutton: 100 g
5
In the pot, place the chopped bones left after separating the meat, a layer of cabbage leaves, then arrange the tolma in rows, and between them add dried apricots, quince or apple slices, and onion rings.
- Dried apricots: 50 g
- Quince: 50 g
- Onion: 20 g
6
After that, add the fried tomato puree, pour in hot broth or hot water, and cover with an inverted plate. Close the pot with a lid and simmer the dolma on low heat until cooked.
- Tomato puree: 15 ml
7
Serve the dish with the juice formed during cooking, alongside dried apricots and quince.
- Dried apricots: 50 g
- Quince: 50 g