This recipe makes 18 dolmeh about 3” x 2” in size
Ingredients;
-1 large cabbage
-1 lb ground chuck
-2/3 cup rice (raw)
-1/2 cup yellow split peas (raw)
-1 can tomato sauce (14.5 oz)
-1/3 cup pomegranate juice
-1/4 cup dried dill or 1/2 bunch fresh
-1/2 bunch parsley
-1/2 bunch cilantro
-1 bunch green onions (about 6-7)
-2 Medium onions
-4 cloves garlic
-1 1/2 Tsp salt
-1 1/2 Tsp pepper
-2 Tsp turmeric
-2 Tsp cumin
Recipe;
(Prep)
- Wash cabbage and remove the outer bruised leaves. Wash again if needed to remove dirt beneath.
- Cut around the base and remove the core. This will make it easier to peel away each leaf later.
- Place cabbage in a large pot and fill with water 2/3 way up ( with cabbage and water). This will help avoid overflow of boiling water.
- Remove the cabbage from pot and boil water.
--- While water in heating-
- Rinse rice, add 1 cup water and bring rice/water to boil. Lower heat, cover and cook until all the water is absorbed. About 10 minutes on low.
- Rinse split peas, add 2 cups water and bring peas/water to boil. Lower the heat and simmer, uncovered, until fully cooked. About 25 minutes. Strain peas and set aside to cool.
- Place cabbage in boiling water, core side down, about 2 minutes. This will soften the rib.
- Carefully turn cabbage over and start peeling away the most outer leaf. Take your time. Cabbage is a hardy vegetable and won’t overcook easily.
- Once several leaves are removed it may be needed to repeat this step. Turn cabbage over in water for 2-3 minutes or cover the pot and steam the cabbage for 3-4 minutes to soften the inner ribs and core.
- Set cabbage and loose leaves aside to cool.
- Finely shred cabbage remains. The center leaves that are too small for wrapping dolmeh. Need 2 cups . Set aside.
- Peel and finely chop onions. Set aside.
- Peel and grate or mince garlic. Set aside.
- Wash all french greens and drain.
- Heat 3 tbsp oil in a large frying pan and sauté all the shredded cabbage and 1/2 the chopped onions until cabbage softens. About 7 minutes on high heat.
- Add 1/2 the grated garlic and 1 Tsp turmeric. Continue cooking another minutes. Transfer to another dish and set aside to cool.
(Sauce)
- Add 3 tbsp oil to the same frying pan and sauté the rest of onions until translucent. About minutes on high.
- Add remaining garlic and 1 tsp turmeric and cook 1 minute.
- Add 1 can tomato sauce, stir and continue cooking, 1-2 minutes.
- Add 1/2 Tsp each salt and pepper and 1 Tsp cumin.
- Add 1/3 cup pomegranate juice and stir.
- Scoop out 1/2 of sauce and set aside to cool.
- Add 1/2 can of water to remaining sauce and simmer 3-5 minutes on medium heat.
- While sauce simmers and sets chop all the greens.
- Remove green onion whites and brown ends. Finely chop the green parts only.
- Remove thick stems of parsley and cilantro and chop in small batches. Need about 2 cups of chopped fresh greens.
(Making dolmeh)
- In a large mixing bowl combine all the following ingredients.
Sautéed onions and cabbage, ground meat, all the chopped greens, 1/4 cup dill, cooked rice, cooked split peas, 1 Tsp each ( cumin, salt, pepper) , and 1/2 cup cooled sauce.
- mix well. It should hold its shape after kneading.
- Spread a cabbage leaf on a clean surface.
- Place a handful of mix on cabbage and roll, tucking the sides in. Cut off the rib end and set aside.
- This method keeps portions consistent as all dolmeh will be the same size.
- Using the remnants ends, cut out the ribs and discard.
- Shred tender parts and spread in a large casserole dish.
- Arrange dolmeh on top and pour sauce over them, spread evenly. Add a bit more water if needed to cover dolmeh.
- Tightly cover casserole dish with foil and bake at 375 Fahrenheit for 1 1/2 hours.
- Serve with your favorite naan and fresh herbs.
- Enjoy
- Noosh Jon