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.
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
- 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.
- In a large bowl, combine the rice, ground meat, onion, parsley, dill, raisins, turmeric, cinnamon, salt, and pepper. Mix well to combine.
- Place a spoonful of the filling onto each cabbage leaf and roll it up, tucking in the sides as you go.
- Place the stuffed cabbage rolls in a large pot. Pour the tomato sauce and broth over the rolls, covering them completely.
- 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.
- 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