How to make Stuffed Cabbage Dolma (Mediterranean/ Persian food)

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a protein-rich alternative, while bulgur is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable oil is budget-friendly.

tomato paste

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes provide nutrients, while canned options are often cheaper.

Wash the rice and boil it for 20 minutes, then drain it and place it in a bowl.

Chop the onion finely and fry it in a skillet until ready, adding turmeric and salt while frying.

Chop the fresh herbs by hand and add them to the rice.

Once the onion is ready, add the minced beef to the skillet and cook, adding turmeric and salt.

Boil water to soften the cabbage leaves, then separate them gently and place them in the boiling water for about 5 minutes before draining.

Mix the cooked beef and onion with the rice and herbs, then set aside.

Prepare the sauce by mixing tomato paste, turmeric, salt, sugar, lemon juice, and some water, and let it boil for about 10 minutes.

Add oil to the pot and place some cabbage leaves at the bottom to prevent sticking.

Wrap the filling in the softened cabbage leaves and arrange them in the pot.

Pour the sauce over the wrapped dolma and sprinkle with cinnamon, then cover and cook for 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary