Armenian · Armenia
Armenian Meat and Rice Stuffed Cabbage
A variation of dolma using cabbage leaves instead of grape leaves, filled with spiced meat and rice.
.jpg){kind=link}
Ingredients
Method
- In a bowl, mix ground beef, lamb, rice, onion, garlic, salt, and pepper.
- Blanch cabbage leaves in boiling water for 2 minutes, then drain.
- Place a small amount of the mixture in the center of each cabbage leaf.
- Roll the leaves tightly and place them in a pot.
- Add olive oil, lemon juice, and enough water to cover the leaves.
- Bring to a boil, then reduce heat and simmer for 45 minutes.
- Let cool slightly before serving.
- Serve warm with a side of yogurt or garlic sauce.
- Check that the ground meat reaches 71°C (160°F) throughout before serving.
More recipes to try
Armenian Meat and Rice Stuffed Grape Leaves with Fermented Dough
Stuffed grape leaves with a savory meat and rice filling, prepared with a traditional fermented dough base for added texture and flavor.
Armenian Stuffed Grape Leaves with Meat and Tomato Sauce
Delicate grape leaves stuffed with a savory rice and meat mixture
Stuffed Grape Leaves with Spiced Meat and Rice
Stuffed grape leaves with a savory rice and meat mixture, traditionally cooked in a pot
Armenian Stuffed Grape Leaves with Meat and Herbs
Grape leaves stuffed with a savory mixture of rice, herbs, and ground meat, a staple in Armenian cuisine.
Slow-Braised Meat-Stuffed Grape Leaves with Spiced Rice
Grape leaves stuffed with a savory mixture of rice, herbs, and ground meat, slow-braised in a fragrant broth
Armenian Tomato and Meat Borscht with Fermented Dough
A rich and savory borscht with tomatoes and meat, served with a side of traditional Armenian fermented dough for a unique texture and flavor.