28
ARMENIAN DISH: STUFFED CABBAGE LEAVES
13
DOLMA
School: Vanadzor N10 high school
Ingredients
Process
2 medium heads of green
cabbage Core the stalk of the cabbage and carefully remove
the leaves and reserve
1 kg of minced meat (pork and
beef; you can mix them with
mutton or pork fat (150 grams) if
you want or butter (150 gram)) In a large pot of simmering, well-salted water (the
water should taste like the ocean), add 3 to 4
cabbage leaves at a time and simmer until they are
just pliable, 3 to 5 minutes; remove gently using a
slotted spoon. Set aside to cool. Drain the water
from the pot and add the butter. Heat over
medium heat until melted, t hen whisk in the
chopped onions and tomato paste with a
little water until smooth. Season with salt, turn off
the heat, and reserve.
3 onions
2 cloves of garlic
a cup of rice
1⁄2 cup tomato paste
1 tsp. dried or fresh chopped
basil
fresh parsley chopped
pepper (black and red)
salt (1 table spoon)
Knead the minced meat by adding half a cup of
warm water, minced onions, rice, tomato paste
prepared with a lttle water, salt, butter, and pepper
as well as other ingredients (greens or if any)
After mixed them well, let the mass take a rest for
a while (3-5 minutes)
Then, put one spoon of the mixed stuffing on each
opened cabbage leave and roll it up
Bring a large pot and put opened cabbage leaves
on its bottom place dolmas on the leaves and add
wanter until it covers them
put the pot on a fire and turn the fire down
In 30-60 minutes, depending on the fire, dolma is
ready
(it is usually ready when the rice inside has been
cooked, so to check it, please taste the rice)