Azerbaijani cuisine

Medium

Traditional Azerbaijan Cabbage Dolma and Cabbage Pickles from Our Garden

This cabbage dolma from Azerbaijan is a well know delicious dish of stuffed cabbage leaves served with garlic and parsley yogurt sauce. The flavorful filling is increased by the sour and slightly sweet tomato sauce. A unique taste that won’t be forgotten you once have tried it.

Watch more videos from Country Life Vlog at their YouTube channel.

Country Life Vlog

RATING LIKE SAVE PRINT

Traditional Azerbaijan Cabbage Dolma and Cabbage Pickles from Our Garden

5 stars rating if you like it!

Done

Recipe

PRE TIME: 30 min

COOKING TIME: 1 hr 30 min

TOTAL TIME: 2 hr

4 SERVING

Ingredients:

1 large Cabbage
2 Tbsp Tomato paste
1 ½ Cup Hot water
2 Tbsp Unsalted butter
[ For the stuffing ]
1 pound (450g) Ground beef, preferably not very lean
1 Medium Onion, peeled and finely chopped
2 Tbsp Tomato paste
½ Cup Medium-grain rice, thoroughly washed and drained
2-3 Tbsp Unsalted butter
1 Bunch Fresh parsley
1 Tsp Salt
1/4 Tsp Black pepper
1 Large Bell pepper
2 Large Tomatoes
1 Tbsp Turmeric powder
1 Tbsp Paprika
[ For the sauce ]
1 pack White Yogurt
1 Cup Fresh parsley
3 Cloves Garlic

Directions:

Step 1

Prepare the cabbage leaves. Fill a large saucepan with water, add a generous pinch of salt and bring to a boil. With a sharp knife, cut out the core of the cabbage and put it into the boiling water. When the cabbage has softened a little remove the leaves and drain them in a colander.

Step 2

In a mixing bowl, combine all the ingredients for the filling. With your hand, knead thoroughly until well blended.

Step 3

Keep a medium saucepan at hand. When the leaves are cool enough to handle, place them onto a cutting board, and using a sharp knife, cut out the rough center vein in the shape of a V from the leaves so they will be easier to roll up. You will need the cutouts veins later, so do not discard them. If the leaves are too big, cut them in two along the center vein.

Step 4

Place about 2 heaped tablespoons of the stuffing in the middle of each leaf and shape the filling slightly like a log. Fold in the sides, then roll tightly. Arrange the reserved cut-out veins on the bottom of the saucepan (you can also arrange the damaged and torn leaves, or unused leaves on the bottom too), then place cabbage rolls on top, close together, and seam side down, making several layers. If using fresh tomatoes along with tomato paste, toss a little in-between the layers.

Step 5

Dissolve the tomato paste in 1 ½ cup hot water and pour over the top of the rolls. The water should come to a little less than half of the rolls, but not more as the rolls will release their own juice, too. If not enough, add more. Dot the top layer with butter. Place a small lid or a small ovenproof plate on top to keep the rolls tight and to prevent them from opening. Cover and bring to a boil. Reduce the heat to medium to low and simmer for about 1 hour, or until the cabbage leaves are tender, the filling is cooked, and the liquid has somewhat reduced.

Step 6

Take the bunch of fresh parsley and the pieces of garlic and chop them into small pieces. Mix them into the white yogurt. Put this sauce on the top of cabbage rolls and enjoy!