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