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Cabbage Leaves Stuffed With Meat And Rice
Preamble
"Stuffed vegetables and fruits, known as dolma, constitute a delightful feature of Caucasian, articularly Armenian and Azerbaidzhani, cooking, covering a wide range of foods both hot and cold. Dolmas may be prepared with or without meat. Meat dolmas are usually served hot as main dishes, while meatless ones are served cold as appetizers.
Whether these intriguing and exotic creations originated in the Caucasus or in the Middle East is a matter of conjecture. However, they unquestionably enjoy a great popularity throughout the whole region and exist in numerous variations. But few equal the delicacies described in this chapter. Once again the subtlety and originality of caucasian cuisine, as reflected in the exquisite and ingenious combination of ingredients chosen for each particular dolma, set these stuffed vegetables and fruits apart from all others."
Ingredients1 lb lean ground Lamb 1/2 cup uncooked long-grain White Rice cooked and drained 1 medium Onion grated 1/4 cup finely chopped fresh Herbs (mixture of basil, coriander, marjoram, mint) Salt Freshly ground Black Pepper 1 medium-size head White Cabbage 1/2 cup dried Apricots chopped 1 small Quinces or tart Apple, peeled, cored and chopped Onion sliced in thin rings 3 tablespoons Butter Hot Beef Broth or Water |
MethodCombine the lamb, rice, onion, herbs and salt and pepper (to taste) in a bowl. Knead thoroughly until the mixture is well blended and smooth. Taste for seasonings and set aside. Remove the thick core from the cabbage, loosening the leaves without detaching them. Drop the cabbage into a large pot of boiling salted water and boil 6-7 minutes or until leaves are softenend. Transfer the cabbage to a plate. Using a long fork, loosen the outer leaves and remove them, being careful not to break them. Place the leaves in a colander to drain and cool. Return the cabbage to the boiling water, cook a few minutes more, and again remove the softened outer leaves. Continue this process until you come to the heart of the cabbage. Reserve the inner leaves. Stuff each of the remaining leaves as follows: Remove the hard rib end and spread the leaf out on a plate, cut end towards you. Place about 1 tablespoon (more for larger leaves) of the meat mixture near the cut end. Fold over the sides to enclose the stuffing securely. Beginning at the cut end, roll the leaf firmly away from you towards the tip, forming a cylinder. Cover the bottom of a heavy casserole with the reserved inner leaves to prevent the stuffed leaves from burning during cooking. Layer the stuffed leaves, seam sides down and close together, in neat rows over them, scattering the apricots, quince and onion rings between and around the stuffed leaves. Sprinkle with additional salt and dot with the butter. Gently place an inverted plate over the top to keep the stuffed leaves in place while cooking. Add enough broth to reach the plate. Bring to the boil and cover. Reduce the heat and simmer about 1 hour or until tender, adding more broth if necessary. To serve, carefully transfer the stuffed leaves to a heated serving dish and serve them with the pan juices. |
Remarks
Note: you may place the stuffed leaves over a layer of meat bones, then cook them as above. One half cup tomato sauce or the juice of 1 lemon may be added with the broth.
Variations
See also this version
Cabbage Leaves Stuffed With Chestnuts, Meat And Rice