Azerbaijani Inspired Stuffed Cabbage Rolls Authentic Dolma Recipe

minced meat

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey offers a leaner alternative while ground beef is often more affordable.

rice

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a nutritious substitute, while bulgur is typically less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil provides health benefits, while canola oil is budget-friendly.

dried fruits

🥗Healthier: fresh fruits

💰Cheaper: no fruits

Fresh fruits can reduce sugar content, while omitting fruits lowers costs.

Bring a large pot of water to a boil.

Remove the core from the cabbage and carefully peel off the leaves, about 12-15 leaves.

Blanch the cabbage leaves in boiling water for 2-3 minutes until they are soft and pliable.

In a skillet, heat 1 tablespoon of olive oil over medium heat and add 1 chopped onion. Sauté until translucent, about 5 minutes.

Add 1 cup of rice to the skillet and stir for 2 minutes to toast it slightly.

Chop 2 tomatoes and 1 bell pepper, then add them to the skillet along with 1 tablespoon of tomato paste, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of paprika, and 1 teaspoon of dried mint. Stir well to combine and cook for another 5 minutes.

Remove the skillet from heat and let the filling cool slightly.

Take a cabbage leaf and place about 2 tablespoons of filling at the base of the leaf. Roll it up tightly, tucking in the sides as you go.

Repeat with the remaining leaves and filling.

Place the stuffed cabbage rolls seam side down in a large pot.

Pour 2 cups of vegetable broth over the rolls, cover the pot, and simmer on low heat for about 45 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary