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.

Cabbage rolls

Cabbage rolls, a photo by Adventuress Heart on Flickr.

Delicious cabbage rolls using leftover rice and that cabbage that has been in the fridge for a while.

If you have too much rice on hand this is the perfect recipe!

Mix cooked rice with fresh herbs (mint/parsley - pulsed in the processor with onion and garlic)
Add aromatics mix to tomato puree (or tomato paste + water) and mix well, I sneaked a little harissa (north african chili condiment mix into it) . Add salt/pepper to season and any spices you like (I add arabic 7 spice, gives it some warmth)

Mix the tomato mixture with the rice and begin stuffing/rolling your cabbage leaves (pre cut and boiled briefly in salt water to tenderize - can do this step ahead of time and drain then refrigerate for use)

Line your pot with the cabbage rolls, or your casserole. Add a bit of water to the bottom (not too much remember rice is cooked! ) and bake until it smells good.
Add more tomato sauce on top to cover and a layer or sauerkraut if that is your preference.

They taste better the next day!