Can I use canned tomato sauce instead of tomato paste?
Yes, you can use about 1/2 cup of canned tomato sauce mixed with less water, adjusting to taste and desired consistency.
DINNER
Azerbaijani Stuffed Cabbage Rolls with Lamb and Rice (Dolma)
Savor the rich flavors of Azerbaijan with these traditional stuffed cabbage rolls, known as Dolma. Tender cabbage leaves are filled with a savory mixture of ground lamb, rice, and fresh herbs, then simmered in a tangy tomato broth until perfectly cooked.
HOW TO MAKE IT
Let's cook.
01
Carefully remove the core from the cabbage. Place the whole cabbage in a large pot of boiling water and cook for 10-15 minutes, or until the outer leaves are tender enough to peel off easily. Remove leaves as they soften, then trim the thick veins from each leaf.
02
In a large bowl, combine the ground lamb, rinsed rice, chopped onion, fresh dill, fresh mint, 1 tablespoon of tomato paste, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix thoroughly until well combined.
03
Lay a cabbage leaf flat. Place about 1-2 tablespoons of the lamb and rice mixture near the stem end. Fold the sides of the leaf over the filling, then roll tightly from the stem end to form a compact roll.
04
Line the bottom of a large heavy-bottomed pot with any remaining small cabbage leaves or trimmings. Arrange the stuffed cabbage rolls snugly in layers over the cabbage lining.
05
In a separate bowl, whisk together the remaining 1 tablespoon of tomato paste with 4 cups of water or broth. Pour this liquid over the cabbage rolls until they are mostly submerged.
06
Place a heatproof plate directly on top of the cabbage rolls to keep them submerged during cooking. Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 90 minutes, or until the lamb is cooked through and the rice is tender.
07
Carefully remove the plate and serve the Dolma hot, optionally with a dollop of plain yogurt or sour cream.
About This Recipe
Savor the rich flavors of Azerbaijan with these traditional stuffed cabbage rolls, known as Dolma. Tender cabbage leaves are filled with a savory mixture of ground lamb, rice, and fresh herbs, then simmered in a tangy tomato broth until perfectly cooked.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a squeeze of lemon juice to the cooking liquid or a pinch of sumac to the lamb mixture. If your cabbage leaves are very large, you can cut them in half before stuffing.
Easy Substitutions
Ground beef or a mix of beef and lamb can be used instead of ground lamb. For a vegetarian version, use lentils or mushrooms in place of meat. Vegetable broth can replace water for a richer flavor.
Storage & Reheating
Leftover Dolma can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through.
Serving Suggestions
Serve these Azerbaijani Stuffed Cabbage Rolls with a side of plain yogurt or sour cream, a sprinkle of fresh herbs like parsley or cilantro, and a slice of crusty bread to soak up the delicious broth. A simple green salad with a light vinaigrette would also complement the richness of the Dolma.
Common Mistakes
1. Overfilling the cabbage leaves: This can cause the rolls to burst during cooking. Use only 1-2 tablespoons of filling per roll. 2. Not trimming thick cabbage veins: Thick veins make the rolls difficult to roll and chew. Always trim them down. 3. Not simmering long enough: The lamb needs to be cooked through and the rice tender, which takes time. Don't rush the simmering process. 4. Not using a plate to weigh down the rolls: Without a weight, the rolls can float and unravel, leading to uneven cooking. 5. Over-salting: Taste the lamb mixture before rolling and adjust salt as needed, remembering the broth will also add flavor.
Frequently Asked Questions
Can I prepare Dolma ahead of time?
You can prepare the filling and blanch the cabbage leaves a day in advance. Store them separately in the refrigerator. Assemble and cook just before serving.
What kind of rice is best for Dolma?
Short-grain rice is traditionally used as it absorbs moisture well and creates a tender, cohesive filling. However, medium-grain rice can also work.
MORE TO KNOW
The art of rolling Dolma takes a little practice, but don't be discouraged if your first few aren't perfect. The key is to not overfill the leaves and to roll them snugly so they don't unravel during cooking. The cabbage lining at the bottom of the pot prevents the bottom layer of Dolma from scorching and adds another layer of flavor to the broth. The weight of the plate on top is crucial for keeping the rolls submerged and ensuring even cooking.
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