Kalam Dolmasi – Cabbage Leaf Dolma


Stuffed cabbage leaves, or kelem dolmasi, is one of the many stuffed delicacies from the Azerbaijani dolma repertoire.

Kalam Dolmasi - Cabbage Leaf Dolma

Stuffed cabbage leaves, or kelem dolmasi, is one of the many stuffed delicacies from the Azerbaijani dolma repertoire.
Author: The Cook
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Ingredients

  • 600 g lamb
  • 80 g basmati rice
  • 60 g onion
  • 900 g cabbage
  • 250 g chestnuts
  • 60 g fresh coriander (cilantro) leaves
  • 200 g tomatoes
  • 1 tablespoon lemon juice
  • 20 g sugar
  • 1 teaspoon ground cinnamon
  • salt and pepper

Recipe Instructions

  • Mince the lamb and onions. Add rice, shelled and chopped chestnuts, tomatoes, chopped coriander, pepper and salt to the mince and mix well.
  • Simmer the whole cabbage in boiling water and peel off the leaves. Fold each leaf around the filling into a square or sausage shape.
  • Make 3 dolma for each serving. Place them in a saucepan and cook by adding stock or water. Pour a sauce made of the sugar and vinegar over the dolma 20 minutes before they are cooked.
  • Serve cabbage dolma with some of the cooking liquid spooned on top and cinnamon sprinkled over.

Cooks Notes & Variations

Tomatoes are not used in preparing stuffed cabbage leaves Baku-style. Whole, shelled chestnuts are placed into each dolma. A sauce made of doshab and wine vinegar is poured over the dolma 20 minutes before they are cooked.

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