Cabbage rolls (Stuffed cabbage leaves)

Dolmeh/dolma is a kind of stuffed dish which is very popular in Iran, Turkey, Azerbaijan, Greece, Arabic countries and East Europe. There are different versions of dolma: such as eggplant, zucchinه, tomato, potato, cabbage, grape leaves, bell pepper.

Dolma usually stuffed with a delicious filling of rice, meat, fresh herbs and aromatic spices.

I have seen stuffed cabbage rolls in many cuisine of the world. In Iran

Dolmeh Kalam دلمه کلم  or cabbage rolls sometimes has sweet-sour flavour and sometimes like today recipe has a tangy tomato sauce flavour.

For today I prepared cabbage rolls or stuffed cabbage leaves. Cabbage in  Farsi, is called Kalam کلم.

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These cabbage rolls are stuffed with ground beef and rice and cooked in a rich tomato based sauce. Oh by the way for vegetarians or Vegan, simply skip the meat and replace meat with more rice and fresh herbs.

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Ingredients

  • 1 whole cabbage
  • 300g uncooked ground beef or lamb
  • 1large onion, grated
  • 1cup cooked rice
  • small bunch of each herbs: dill, mint, coriander, finely chopped
  • 2tbsp olive oil
  • 2tbsp tomato paste
  • 1 tsp cinnamon
  • ½ tsp ground coriander seed
  • ½ tsp turmeric
  • ½ tsp paprika
  • 5-6 prunes, deseeded
  • 3tbsp vinegar
  • Salt and pepper to taste

How to make it?????

Fill a large pot with water. Bring it to a boil. Add 1tbps of salt and cabbage. C and Cook cabbage in boiling water for 8-10 minutes.Then remove from the heat and drain it. Peel about 14-15 large leaves off of the cabbage for rolls and there is other thing to do .

Cut out the thick vein from each cabbage leaf.

For filling, In a bowl, combine the ground beef, grated onion, chopped herbs and spices. Then add cooked rice and mix well.

Place a portion of meat mixture onto the centre of each cabbage leaf with one prune on top of filling and roll it around the filling. Repeat with remaining of the leaves and filling. Arrange the cabbage rolls in a pan.

For the sauce, heat the oil in a pan. Add the tomato paste, and pinch of pepper . Fry for 2 minutes and then combine tomato sauce with vinegar and 2 cup of water.

Pour the sauce over the cabbage rolls. Cover the pot and cook it on a medium-low heat for about 45 minuets/

Once dolma cooked serve it warm with rice or flat bread.

.

دلمه برگ کلم

دلمه یا دلما کلمه ترکی و به معنای ( پرشده ) است.دلمه خوراکی است که در ایرانترکیهیونانقبرسآذربایجانکشورهای عربی و اروپای شرقی بسیار پرطرفدار است. دلمه انواع مختلفی داره مثل : دلمه کلم – بادمجانکدوگوجه فرنگیپیازو یا برگ مو .

دلمه از مخلوط گوشت چرخ کرده گوسفندیگوساله با سبزیجات معطربرنج و ادویه درست میشود. من دلمه کلم را در غذای بیشتر ملل دیدم . در ایران هم دلمه کلم پخت میشه که گاهی مزه ی ترش شیرین داره و گاهی مزه ترش.

من انواع دلمه ها رو در پیجم به اشتراک گذاشتم و امروز دلمه کلم رو درست کردم. کلم در انگلیسی کببیج Cabbage گفته میشه.طرز تهیه دلمه ی کلم ترش و شیرین رو قبلن به اشتراک گذاشتم و امروز دلمه کلم با گوشت چرخ کردهسبزیجات – سرکه و سس گوجه‌فرنگی هست . این دلمه در باکو و لنکران به این روش تهیه میشه.

مواد لازم

یک عدد کلم بزرگ

سیصد گرم گوشت چرخ کرده نپخته

یک عدد پیاز درشت رنده شده

یک پیمانه برنج پخته

یک دسته کوچک از سبزیجات شامل: شوید – نعناگشنیز خرد شده

دو ق غ روغن زیتون

دو ق غ رب گوجه‌فرنگی

یک ق چ دارچین

نصف ق چ پودر تخم گشنیز

نصف ق چ زردچوبه

نصف ق چ پاپریکا

پنج – شش عدد آلوی بدون هسته

سه ق غ سرکه

نمک و فلفل به میزان لازم

طرز تهیه

داخل یک قابلمه بزرگ آب به میزانی بریزید که روی کلم را بپوشاند. آب را بجوش آورید. یک ق غ نمک به آب افزوده و کلم را داخل ابجوش قرار دهید تا به مدت 10-8 دقیقه پخته شود.

کلم پخته را ازداخل ابکش گذاشته و وقتی سرد شد به اندازه 15-14 برگ بزرگ کلم را جدا کرده و کنار بگذارید.

در قسمت پشت برگ کلم رگ برگ ضخیمی هست که مطابق تصویر آن را جدا کنید تا راحتر کلم را بپیچید.

برای مواد داخل دلمه سبزیجات را همراه با پیاز رنده شدهگوشتو ادویه ها داخل یک‌کاسه با هم مخلوط کنید و سپس برنج پخته را هم اضافه کرده و ترکیب کنید.

مقداری از مواد آماده شده را وسط برگ کلم گداشته و یکدانه از آلو را هم روی مایه گوشتی قگذارید . کلم را بپیچید. باقی دلمه ها را هم به همین ترتیب بپیچید و داخل قابلمه قرار دهید.

حالا باید سس را آماده کرد که به دلمه اضافه کنیم: داخل یک تابه روغن را گرم کنید و رب گوجه‌فرنگی را همراه با کمی فلفل برای دو دقیقه تفت دهید. سپس سس را با سرکه و دو پیمانه آب مخلوط کنید.

سس آماده شده را روی دلمه های چیده شده در قابلمه بریزید.

در قابلمه را گذاشته و اجازه دهید تا دلمه ها روی حرارت متوسط رو به پایین به مدت 45 دقیقه بپزند.

وقتی دلمه ها آماده شدند به صورت گرم و همراه با کته یا نان سرو کنید.

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======================

 Ingredients

  • 1 whole cabbage
  • 300g uncooked ground beef or lamb
  • 1large onion, grated
  • 1cup cooked rice
  • small bunch of each herbs: dill, mint, coriander, finely chopped
  • 2tbsp olive oil
  • 2tbsp tomato paste
  • 1 tsp cinnamon
  • ½ tsp ground coriander seed
  • ½ tsp turmeric
  • ½ tsp paprika
  • 5-6 prunes, deseeded
  • 3tbsp vinegar
  • Salt and pepper to taste

How to make it?????

Fill a large pot with water. Bring it to a boil. Add 1tbps of salt and cabbage. C and Cook cabbage in boiling water for 8-10 minutes.

Then remove from the heat and drain it. Peel about 14-15 large leaves off of the cabbage for rolls and there is other thing to do . Cut out the thick vein from each cabbage leaf.

For filling, In a bowl, combine the ground beef, grated onion, chopped herbs and spices. Then add cooked rice and mix well.

Place a portion of meat mixture onto the centre of each cabbage leaf with one prune on top of filling and roll it around the filling. Repeat with remaining of the leaves and filling.  Arrange the cabbage rolls in a pan.

For the sauce, heat the oil in a pan. Add the tomato paste, and pinch of pepper . Fry for 2 minutes and then combine tomato sauce with vinegar and 2 cup of water.  Pour the sauce over the cabbage rolls. Cover the pot and cook it on a medium-low heat for about 45 minuets/

Once dolma cooked serve it warm with rice or flat bread.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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