Stuffed Cabbage Recipe Assyrian Iraqi Vegetarian Dolma - Quorn PART 2/3

vine leaves

🥗Healthier: cabbage leaves

💰Cheaper: collard greens

Cabbage leaves are often more accessible and offer a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Sunflower oil is less expensive and has a neutral flavor.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide a similar crunch at a lower cost.

currants

🥗Healthier: raisins

💰Cheaper: dried cranberries

Raisins are more common and less expensive while adding sweetness.

Prepare vine leaves by rinsing and soaking in warm water until pliable.

Cook rice in vegetable broth until half done, about 10 minutes.

Sauté onions in olive oil until translucent, about 5 minutes.

Add garlic and cook until fragrant, about 1 minute.

Stir in chopped tomatoes, parsley, mint, salt, pepper, cinnamon, and allspice; cook for 2-3 minutes.

Combine the cooked rice with the sautéed mixture and mix well.

Lay a vine leaf flat and place a spoonful of filling at the base.

Fold the sides over the filling and roll tightly to form a cylinder.

Repeat with remaining leaves and filling.

Place stuffed dolmas in a pot, seam side down, and add lemon juice and water to cover.

Simmer on low heat for 30-40 minutes until leaves are tender and flavors meld.

Cooking Techniques

Spice Level:

Allergens