Name: Armenian Meat and Rice Stuffed Cabbage Leaves with Slow-Fermented Dough
Total time: 75 min
Yield: 4 servings
Cuisine: Armenian
Ingredients: 100 g ground beef; 100 g ground lamb; 1 cup rice; 1 onion, finely chopped; 2 cloves garlic, minced; 1 tsp salt; 1/2 tsp black pepper; 10 cabbage leaves; 1/4 cup olive oil; 1/4 cup lemon juice; 1 cup all-purpose flour; 1/2 tsp active dry yeast; 1/4 tsp sugar; 1/4 cup warm water

A variation of dolma using cabbage leaves instead of grape leaves, filled with spiced meat and rice, prepared with a slow-fermented dough base for enhanced flavor and texture.

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.
In a separate bowl, combine flour, yeast, sugar, and warm water. Let the dough rest in a warm place for 1 hour to ferment.
After fermentation, roll the dough into thin rounds and place a small amount of the meat and rice 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.