Cabbage Dolma - Cooking Traditional Azerbaijani Dish

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Lean turkey reduces fat content while ground chicken 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, and vegetable oil is budget-friendly.

tomato paste

🥗Healthier: fresh tomatoes

💰Cheaper: canned tomatoes

Fresh tomatoes provide a lighter option, while canned are often cheaper.

Prepare cabbage by removing the core.

Chop onion and sauté in lamb fat until translucent.

In a bowl, combine rice, sautéed onion, dill, cilantro, salt, black pepper, Turkish pepper, and turmeric; mix well.

Take a cabbage leaf and place a spoonful of the filling at the base; fold in the sides and roll tightly to seal.

Repeat with remaining leaves and filling, placing the rolls seam-side down in a pot.

Add tomato paste mixed with hot water over the rolls, ensuring they are partially submerged.

Cover the pot and simmer until the meat is cooked through and rice is tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary