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How to make Stuffed Cabbage Rolls (Dolmeh Kalam)
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Fried mint sauce (Nana Dagh)
Friday, February 18, 2011
Ingredients

5 Servings

  • 2 cups dolmeh stuffing (refer to the related video)
  • 1 cup chopped tomatoes (or a can of tomatoes)
  • 4 prunes
  • 2 tablespoons fried onion (refer to the related video)
  • 3 tablespoons tomato paste
  • 4 tablespoons lemon juice
  • 3 teaspoons salt
  • 1 teaspoon cinnamon
  • 3 cups water for dolmeh sauce  
Directions
  • Place the cabbage in a large pot and add enough water to cover the cabbage.
  • Add 1 tablespoon salt, bring to boil and cook for 5 minutes turning the cabbage a few times.
  • To make the dolmeh sauce, mix fried onion and tomato paste in a saucepan and fry for 1 minute.
  • Add salt, cinnamon, water, lemon juice to the saucepan and bring to boil.
  • Take the cabbage out and leave aside to cool.
  • Separate the leaves carefully.
  • Lay the cabbage leaves on a flat surface one at a time and pile 3-4 tablespoons of dolmeh stuffing in each, then roll.
  • Arrange the rolled cabbages tightly in a deep frying pan or pot, pour the sauce over, add tomatoes and prunes on top, cover and bring to boil.
  • Reduce heat to low and simmer until cooked.
  • Cooking time will be around 2 hours.
  • Now enjoy 
Tips

Cooking time will vary depending on the type of cabbage you use. 

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