Stuffed Cabbage Rolls (Dolmeh Barg-e Kalam)

Dolmeh Barg-e Kalam, or Stuffed Cabbage Rolls, is a classic dish in Caspian cuisine. These delicious rolls are filled with a flavorful mixture of rice, herbs, and ground meat, and then cooked to perfection.

Stuffed Cabbage Rolls (Dolmeh Barg-e Kalam)

Ingredients

  • 1 large head of cabbage
  • 1 cup of rice
  • 1 lb ground beef or lamb
  • 1 onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped
  • 1/4 cup raisins
  • 1 teaspoon turmeric
  • 1 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 2 cups tomato sauce
  • 2 cups chicken or vegetable broth

Instructions

  1. Bring a large pot of water to a boil. Carefully remove the outer leaves of the cabbage and blanch them in the boiling water for 2-3 minutes. Remove and set aside to cool.
  2. In a large bowl, combine the rice, ground meat, onion, parsley, dill, raisins, turmeric, cinnamon, salt, and pepper. Mix well to combine.
  3. Place a spoonful of the filling onto each cabbage leaf and roll it up, tucking in the sides as you go.
  4. Place the stuffed cabbage rolls in a large pot. Pour the tomato sauce and broth over the rolls, covering them completely.
  5. Cover the pot and cook the rolls over medium heat for 1 hour, or until the rice is fully cooked and the meat is tender.
  6. Serve the Dolmeh Barg-e Kalam hot, garnished with additional fresh herbs if desired.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
25g
Protein
15g
Fat
12g

Supplies

Large pot Knife Cutting board Large bowl Large pot for cooking

Tools

Spoon Cooking twine (optional)

Serving suggestions

Serve the Dolmeh Barg-e Kalam with a side of yogurt and a fresh salad for a complete meal.

Tips & tricks

For a vegetarian version, you can omit the ground meat and add more vegetables and nuts to the filling.

Cost

$15