Ingredients with Measurements:
- 1 large head of cabbage
- 1 cup of rice
- 1/2 cup of chopped parsley
- 1/2 cup of chopped mint
- 1/2 cup of chopped dill
- 1/2 cup of chopped scallions
- 1/4 cup of olive oil
- 1/4 cup of lemon juice
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of water
Special equipment needed:
- Large pot
- Mixing bowl
- Sharp knife
- Cutting board
- Spoon
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the cabbage and cook for 5 minutes. Remove the cabbage from the pot and let it cool.
2. In a mixing bowl, combine the rice, parsley, mint, dill, scallions, olive oil, lemon juice, salt, and black pepper.
3. Peel off the cabbage leaves one by one, and cut off the thick stem at the bottom of each leaf.
4. Take a cabbage leaf and place a spoonful of the rice mixture in the center. Fold the sides of the leaf over the filling, and roll it up tightly.
5. Place the dolmas in a large pot, seam side down, and pour 2 cups of water over them.
6. Cover the pot and bring it to a boil. Reduce the heat to low and let the dolmas simmer for 45 minutes.
7. Remove the dolmas from the pot and let them cool for a few minutes.
8. Serve the dolmas warm or at room temperature.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
Simmer on low heat
Serving size:
Makes 12-15 dolmas
Nutritional information:
Calories: 120
Fat: 4g
Carbohydrates: 19g
Protein: 3g
Sodium: 200mg
Substitutions for ingredients:
- You can use quinoa instead of rice.
- You can use different herbs, such as cilantro or basil.
- You can use vegetable broth instead of water.
Variations:
- You can add ground beef or lamb to the rice mixture for a meaty version.
- You can add raisins or chopped nuts to the rice mixture for a sweeter version.
- You can use grape leaves instead of cabbage leaves.
Tips and tricks:
- Use a sharp knife to cut the cabbage leaves to avoid tearing them.
- Don't overstuff the cabbage leaves, or they will burst open during cooking.
- Use a heavy pot with a tight-fitting lid to prevent the dolmas from falling apart.
Storage instructions:
Store the leftover dolmas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the dolmas, place them in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation ideas:
Arrange the dolmas on a platter and garnish with lemon wedges and fresh herbs.
Garnishes:
Lemon wedges, fresh herbs
Pairings:
Serve the dolmas with tzatziki sauce and pita bread.
Suggested side dishes:
Greek salad, roasted vegetables, hummus
Troubleshooting advice:
- If the dolmas are falling apart during cooking, try wrapping them tighter or using a heavier pot with a tight-fitting lid.
- If the rice is undercooked, add more water and continue cooking until the rice is tender.
Food safety advice:
- Make sure the cabbage is thoroughly cooked to avoid any risk of foodborne illness.
- Store the leftover dolmas in the refrigerator and consume within 3 days.
Food history:
Dolma is a traditional Middle Eastern dish that has been enjoyed for centuries. It is typically made with grape leaves, but cabbage leaves are a popular alternative.
Flavor profiles:
The cabbage dolma is a flavorful and aromatic dish that combines the earthy taste of cabbage with the fresh flavors of herbs and lemon.
Serving suggestions:
Serve the cabbage dolma as an appetizer or a main dish. It pairs well with a variety of Mediterranean-inspired sides and sauces.
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Region: Turkish