Dolmeh Kalam
Dolmeh Kalam Recipe
- Prep time
- 30 min
- Cook time
- 1 hr 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 head green cabbage
- 2 cups rice
- 500 g ground beef
- 1/2 cup split peas
- 5 tablespoons tomato paste
- 2 onions
- 1/3 cup white vinegar
- Salt, pepper, and turmeric
- Oil
- 1 tablespoon sugar
- 1 cup fresh herbs (Leek, Coriander, Parsley, Savory, Spring onion, Mint, Dill)
Instructions
- 1
Step 1
- 2
Remove any browned outer leaves and rinse under cold water. Separate cabbage leaves from the stem, and place them in a large pot. You can also boil the cabbage in another way, and that is not to separate the leaves, just separate the hard part under the cabbage and put the entire head of cabbage in water and salt.
- 3
Step 2
- 4
Rinse the rice and cook with water and a little salt. Rinse and cook the split peas in the same way.
- 5
Step 3
- 6
Wash the herbs and chop finely.
- 7
Step 4
- 8
Chop the onions and saute with a little oil.
- 9
Step 5
- 10
When the onions are golden, add the ground beef and add salt, pepper, turmeric, and tomato paste.
- 11
Step 6
- 12
Saute the ground beef and onion together for 5 to 10 minutes until the meat turns golden brown.
- 13
Step 7
- 14
In a large bowl, add the cooked rice and split peas, chopped herbs, and cooked ground beef and mix thoroughly.
- 15
Step 8
- 16
Put the cabbage leaves, which are soaked in boiling water, on a clean towel to cool slightly.
- 17
Step 9
- 18
Now it's time to roll the cabbage leaves. Cabbage leaf has a large and hard leaf vein. You can separate that part of the leaf with a knife.
- 19
Step 10
- 20
Put a few cabbage leaves on the bottom of a large pot.
- 21
Step 11
- 22
Take one or two spoons of the prepared dolmeh filling and put them on the cabbage leaves and roll them carefully.
- 23
Step 12
- 24
Place the cabbage rolls on the bottom of the pot and then pour a few tablespoons of oil and 4 glasses of water on the rolls and let the rolls cook over a gentle heat.
- 25
Step 13
- 26
In a bowl, mix 3 to 4 tablespoons of tomato paste, white vinegar, sugar, salt, and pepper, and add to the cabbage rolls in the last half hour of cooking. If you do not like the dolmeh kalam to be sweet, you can remove the sugar, and if you like the sweet taste, you can add more sugar to the sauce.