Sunday, September 18, 2011

Cabbage Dolma




Making cabbage dolma (Iraqi style!)

Forgot to add the minced meat (Ground beef) in the rice mixture. But oh well, vegetarian is always good!

Included is a photo-sequence on how to seperate the onion layers and stuff them.

Remember not to fill with too much stuffing as the rice expands and fills out the onion nicely. Laying them loosely is fine and letting them "burn" or brown a bit on the bottom of the pot is always the best part.

Yum!


Credit: Thanks to my lovely talented sister S for taking the pictures.






































5 comments:

Mary said...

The dolma really look delicious. This is my first visit to your blog, so I've taken some time to browse through your earlier posts. I'm so glad I did that. You've created a great spot for your readers to visit and I really enjoyed the time I spent here. I'll be back. I hope you had a great day. Blessings...Mary

Yasmeen said...

MMM, cabbage dolma (malfouf, we call them) are some of my favorite. I absolutely love all things stuffed in the Middle Eastern way, since it's total nostalgia food. Yours look great!

Jane Ko said...

Wonderful step by step! Looks delicious, I've never had it before but I'm going to now!

www.atasteofkoko.com

CL said...

Do you have a recipe for the rice mixture?

Bella said...

CL, I always begin with fresh herbs and lots!! Parsley, mint, cilantro and then pulse with fresh garlic bulbs and onion. Now you add this mixture to the rice, season with salt, and pepper. Add tomato paste and that's the basic recipe. From there you can add warm notes with a pinch of cinnamon, ground allspice, or a dash of arabic 7 spice which includes those and more. You're pretty much ready to go, add a few tbsp of oil and mix up the raw rice mixture then begin stuffing the cabbage. Meat is always optional so if you want to add meat mix in a raw ground meat with the raw rice before stuffing your veggies. Normally 2 cups of raw rice makes a good family size pot, you could go up to 2 1/2 and make sure not to stuff the rolls too much because the rice expands, you just need a small tsp or so.