Description
Delightful stuffed cabbage rolls, known as Dolma, filled with savory ground meat, rice, and spices, showcasing the beauty of Turkish cuisine.
Ingredients
Scale
- 1 large head of cabbage
- 1 cup rice
- 1 pound ground meat (beef or lamb)
- 1 onion, finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped
- 2 cups chicken or vegetable broth
- Lemon slices for serving
Instructions
- Bring a pot of water to boil and blanch the cabbage leaves for 2-3 minutes until softened.
- In a skillet, sauté the chopped onion over medium heat until translucent. Add the ground meat and cook until browned.
- Stir in the rice, tomato paste, paprika, salt, pepper, and chopped parsley. Cook for another 5 minutes.
- Take a cabbage leaf, place a spoonful of the meat mixture at the base, and roll tightly, tucking in the sides. Repeat with all leaves.
- Place rolls seam side down in a pot and pour broth over them. Cover and simmer on low heat for 30-40 minutes. Serve hot with fresh lemon slices.
Notes
Choose a large head of cabbage for easier rolling. Substitute ground meat with a vegetarian mix for meatless options. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 30
- Cook Time: 40
- Category: Main Course
- Method: Simmering
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 70mg