Cabbage Rolls (Dolma) – Georgy Kavkaz

1. INGREDIENTS (Serves 6–8)

For the Filling:

• 500 g ground meat (beef, lamb, or mix)
• 100 g rice, rinsed and drained
• 1 onion, finely chopped
• 2–3 garlic cloves, minced
• 1 tsp salt, ½ tsp black pepper
• Optional: 1 tsp paprika or dried herbs (dill, parsley)

For the Assembly:

• 1 large cabbage, core removed, leaves separated
• 1–2 carrots, grated (for color and sweetness)

For Cooking:

• 3 tbsp animal fat (lard, tallow) or oil
• 1 can (400 g) crushed tomatoes or 2–3 fresh tomatoes, chopped
• 500 ml meat broth or water
• Optional: lemon juice or vinegar, taste enhancer

2. PREP THE CABBAGE LEAVES

1. Core the cabbage and gently separate leaves.
2. Blanch leaves in boiling salted water for 5 minutes, until soft and pliable; drain and cool.
3. Trim thick ribs slightly to make leaves easier to roll.

3. MAKE THE FILLING & ROLL

1. In a bowl, mix ground meat, rice, chopped onion, garlic, salt, pepper, and herbs.
2. Lay one cabbage leaf flat; place a heaping tablespoon of mixture near the base.
3. Add a little grated carrot on top.
4. Fold in the sides and roll up tightly—like a burrito.
5. Repeat with remaining leaves and filling.

4. COOK THE DOLMA

1. In a wide pot, heat fat over medium heat.
2. Layer some cabbage scraps or carrot at the bottom (prevents sticking).
3. Arrange rolls seam-side down, packing snugly.
4. Pour crushed tomatoes and broth over rolls; liquid should reach about ¾ of the way up.
5. Optionally add lemon juice or vinegar for brightness.
6. Cover pot and simmer on low heat for 40–50 minutes, until meat and rice are cooked and cabbage is tender.
7. Avoid heavy stirring—use gentle pot movement or spooning liquid over gently if needed.

5. REST, GARNISH & SERVE

1. Turn off heat and let the pot rest, covered, for 10 minutes to meld flavors.
2. Carefully plate cabbage rolls—stack on a serving dish or shallow bowl.
3. Spoon sauce over them.
4. Serve with:
   • Plain yogurt or sour cream on the side
   • Chopped fresh herbs (parsley or dill)
   • Crusty bread or flatbread for dipping
   • A cup of hot tea to complete the meal

🔥 Notes

• Blanching softens leaves—makes rolling easy without tearing.
• Rice expands in broth, so don’t overfill the leaves.
• Layering rolls tightly ensures even cooking and avoids unraveling.
• Low simmer, no stirring—preserves shape and texture.
• Resting deepens taste—don’t skip the final pause.