Cabbage roll (dolma)

How to Cook Recipes Cabbage roll (dolma) using 17 ingredients and 3 steps

Cabbage roll (dolma) - Cabbage Dolma or Cabbage Rolls is one of those recipes that shared by many cultures. Common vegetables for stuffing are tomato, pepper, onion, zucchini, eggplant and pointed gourd. Stuffed cabbage rolls and vine leaves are also very popular, which sometimes also called sarma (from Turkish sarmak (wrap)). Meat dolmas are generally served warm, often with tahini or avgolemono. Dolma is a Middle Eastern dish.

The origin of the word is from Turkey, which means the stuffed thing.

It's known to many cultures in different names and styles.

You can have Cabbage roll (dolma) using 17 ingredients and 3 steps. Here is how you cook that.

Ingredients cook Cabbage roll (dolma)

1. It's 1 whole cabbage.
2. Prepare 1 cup cooked rice.
3. Prepare 1/2 kg minced meat.
4. Prepare 2 medium carrots finely chopped.
5. You need 1 red and 1 green bell peppers finely chopped.
6. It's 1 onion chopped, 2 cloves of garlic.
7. Prepare Spices(I used black pepper, curry, thyme, ginger, oregano).
8. It's 2 tablespoon tomato paste.
9. You need 3 seasoning cubes.
10. You need 1 pinch salt.
11. You need 1 egg.
12. You need For the tomato sauce.
13. It's 3 tomatoes chopped.
14. You need 2 red bell peppers, 1 scotch bonnet.
15. Prepare 1 onion and 2 cloves of garlic.
16. Prepare 2 seasoning cubes, a pinch of sugar.
17. Prepare Curry powder and thyme.

Cabbage roll (dolma) step by step

1. Clean cabbage and peel off all dirty leaves. In a boiling water add salt, and the cabbage and allow to boil for 5 minutes, take it out and let it rest for another 5 minutes then peel off the leaves gently and keep aside. Trim the root leaves..
2. In a bowl add minced beef, spices, carrots, green and red bell peppers, onion, garlic, tomato paste, egg and mix. Then add in the rice and mix again..
3. Get a cabbage leaf and put a bit of the rice mixture and fold. Arrange in a pot tightly so that they fall apart. Make a basic tomato sauce and dilute it with water. Pour over the rolls and cook on low heat. Cook for about 35-45 minutes. Serve hot and garnish with parsley!.

Cabbage roll (dolma) - It is common to the cuisines of the Central, Northern, Eastern and Southeastern Europe and much of Western Asia, Northern China, as well as parts of North Africa. Meat fillings are traditional in Europe, and include beef, lamb, or pork seasoned with garlic, onion, and spices. The mince meat combination was beef, pork, smoked butt, and bacon, with eggs, rice, onion, garlic, sweet paprika, salt and pepper. Once the Sarma were rolled, the broken or unused cabbage leaves, sauerkraut, smoked sausages, and onions were layered in between the rolls in the pot, with enough water to cover. Then a zafrig sauce, made of bacon. Line up the cabbage rolls side by side. Mix the lemon juice and hot water and add a pinch of salt, and then pour over the cabbage rolls. Thank you and good luck