Stuffed Cabbage Leaves Dolma – Vegetarian and Meat-Filled with Prunes

These flavorful Stuffed Cabbage Leaves Dolma are bursting with the bold, vibrant taste of seasoned beef, fresh herbs, and aromatic spices. In addition, a touch of sweetness from dates and prunes, paired with a hint of cinnamon, adds a warm, comforting twist that sets this recipe apart. As a result, the subtle sweetness perfectly balances the savory filling, creating a rich, layered flavor that’s both cozy and surprising. Ultimately, Dolma’s unique taste and character leave a lasting impression!

this RECIPE!

Dolma has always held a special place in our family traditions. Regardless of the celebration, it was one of those must-have dishes that always made its way to the table. Over the years, it became a symbol of comfort and togetherness. One of the best things about this recipe is that it’s perfect for potlucks, parties, or any occasion where you need to feed a crowd! Plus, if you’re like me and enjoy planning ahead, it freezes beautifully for easy meals later on. Whether it was grape leaves, stuffed peppers, cabbage leaves, or eggplants and zucchini, dolma was always a treat. Over time, I’ve come to appreciate the many variations and styles that exist. Moreover, it’s a dish that welcomes creativity and personal flair. Every country in the Middle East brings its own unique touch, and this particular version truly stands out to me.

Some of my favorite memories are of our whole family gathered around the table, everyone pitching in to wrap dolmas together. When I started cooking on my own, I experimented with different versions, each one delicious in its own way. But it was this recipe, passed down by a close family member, that stuck with me. The flavors were unforgettable, and I knew I had to recreate them with my own twist.

It turned out so well that now, it’s one of the most requested dishes in my home. Seeing my family enjoy it with the same joy I felt growing up is incredibly meaningful. It feels like the tradition has come full circle.

To begin with, these tender cabbage leaves are packed with rich, layered flavors that come together beautifully in every bite. My go-to filling usually includes a savory mix of rice, ground meat, onions, and a vibrant blend of fresh herbs and spices. As I mentioned in my video, I started wrapping and realized I didn’t have quite enough to fill my baking tray, so I improvised and made a vegetarian version using the same ingredients, just swapping the beef for extra rice. I’m so glad I did!

The combination of both versions worked perfectly together. The prunes added a subtle sweetness, and when paired with a touch of cinnamon, they brought a beautiful contrast to the savory base. Lastly, the result was delicious, and the balance of sweet and savory in every roll was truly out of this world!

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IN THIS POST: EVERYTHING YOU NEED TO KNOW TO MAKE THE PERFECT STUFFED CABBAGE LEAVES DOLMA

• WHERE DOES DOLMA COME FROM?
• IS IT OKAY TO FREEZE DOLMA?
• 🍴INGREDIENTS YOU’LL NEED TO MAKE THESE STUFFED CABBAGE LEAVES DOLMA
• STEPS TO MAKE THIS STUFFED CABBAGE LEAVES DOLMA
• PREFER TO WATCH STEP-BY-STEP RECIPE VIDEO INSTEAD OF READING?
• JUMP TO RECIPE CARD

WHERE DOES DOLMA COME FROM?

First, pinpointing the exact origin of dolma is no easy task. In fact, many countries across the Mediterranean and the Middle East have embraced it as a staple in their cuisines. Interestingly, the word “Dolma” itself means “stuffed,” and the dish has roots tracing back to ancient Arabic, Armenian, and Greek civilizations. Originally, dolma wasn’t made with cabbage or grape leaves. Instead, people would stuff vegetables like tomatoes and peppers with the classic dolma filling. Over time, the recipe evolved, and cabbage and grape leaves became the more popular wrappers, though tomatoes and peppers are still very much a part of the tradition. This evolution reflects the rich, shared history of dolma across cultures, making it a truly timeless dish.

IS IT OKAY TO FREEZE DOLMA?

Yes, dolma freezes beautifully! In fact, I made such a large batch for this recipe that I still have some tucked away in my freezer. The great thing about dolma is that it holds up incredibly well—freezing it can preserve its flavor and texture for up to four months. No joke! Just make sure to store it in an airtight, well-sealed container. When you’re ready to enjoy it again, simply defrost and reheat—the dolma will taste just as fresh and delicious as the day you made it. It’s the perfect make-ahead dish for busy days or unexpected guests!

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🍴INGREDIENTS YOU’LL NEED TO MAKE THESE STUFFED CABBAGE LEAVES DOLMA

Here is a preview of the ingredients you’ll need to make this recipe! You can find these at your local grocery store, or you can shop online. (Detailed ingredients in Recipe Card down below) ⬇️

Dolma Ingredients (Meat):

• Cabbage – 2 Large Cabbages
• 85% Lean Ground Beef 15% Fat
• White Rice – I like using short-grain rice, and my go-to is Rose Rice, but feel free to use any variety you prefer.
• Tomato Paste 
• Fresh Dill
• Extra-Virgin Olive Oil 
• Black Pepper
• Salt
• Paprika
• Turmeric
• Cinnamon
• Yellow Onions
• Garlic
• Pitted Prunes

Dolma Ingredients (Rice/Vegetarian) The same ingredients were used, with the exception of the ground beef. You’ll find the full list of ingredients in the Recipe Card below. ⬇️ (Cilantro is used in rice Dolma).

Sauce Ingredients:

• Tomato Sauce
• Water
• Olive Oil
• Salt
• Cinnamon
• Serrano Pepper

(Detailed ingredients in Recipe Card down below) ⬇️

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STEPS TO MAKE THIS STUFFED CABBAGE LEAVES DOLMA

Meat Cabbage Rolls – (Makes Approximately 60 Rolls)

Step 1: Meat Cabbage Rolls – Turn the heat to high and carefully remove the core from your cabbage. Place the whole cabbage into a large, deep pot of water. Make sure not to overcook your cabbage leaves. Let it cook just until the outer leaves begin to loosen and are pliable. Carefully remove from the water with tongs and place onto a plate. Make sure to use kitchen mittens while doing this process. I like to remove each layer and keep them in the same order. This will allow you to separate them by size and color. Boil each cabbage separately.

Step 2: Once your cabbage leaves are separated, start removing the center vein from each leaf, then split your leaves down the center to create two halves to make 4 equal quarters (see video for a visual guide). Stack them neatly on top of each other, ensuring they’re evenly aligned so that cutting through the center results in even portions. Meanwhile, start preparing your meat mixture in a large bowl. Mix ground beef, onions, oil, fresh chopped herbs, seasonings, and chopped prunes.

Step 3: First, lightly oil your baking dish, making sure the bottom and sides are evenly coated. Next, take a quarter piece of cabbage leaf and place it on a flat surface. Then, add about a ½-inch by 3-inch strip of the meat filling near the base of the leaf. Fold in the sides, then gently roll it up—just firm enough to hold, but not too tight.

Tip: (Baking Dish) I prefer using a ceramic dish—it helps keep the bottom from burning. (Sorting Rolls) For a more “visually appealing presentation”, group the dolma rolls by color and size while wrapping. If you’re making both meat and vegetarian versions, be sure to separate the batches so each one is distinct. I prefer to set aside the darker cabbage leaves and use those specifically for the meat rolls and design the top with them.

Rice / Vegetarian Cabbage Rolls – (Makes Approximately 60 Rolls)

NOTE: If you plan to only make “Meat” Dolma, double the recipe for the meat and skip Step #4.

Step 4: Rice Cabbage Rolls – Mix together the ingredients for your rice dolma and roll them just as you did with the meat version. Be sure to keep them separate from the meat rolls.

Tip: It’s important to do this because when arranging them in your baking dish, the rice dolmas need to be placed at the bottom to ensure they cook thoroughly. Avoid placing them on top, as they may not cook evenly.

Step 5: ARRANGING DOLMA IN BAKING TRAY

Preheat your oven to 350°F. First, begin by placing only the rice-filled rolls along the bottom of your baking dish, lining them up side by side. At this point, size and color aren’t important. Next, once the bottom layer is complete, move on to the top layer and create a more intentional pattern. To achieve a clean and cohesive look, group together rolls of the same size in sets of four. For added visual appeal, I chose to match each group by color, setting aside the darker green leaves for one of the sets. After that, I arranged the groups in alternating vertical and horizontal directions to create a beautifully organized layout. Finally, add a few whole prunes in between the rolls, arranging them as shown in my design.

Step 6: SAUCE / BAKE

Lastly, in a bowl, combine the tomato sauce, water, oil, cinnamon, and salt. Stir well until fully blended. Carefully pour the sauce over the dolma, making sure it’s evenly distributed throughout the tray and that all the rolls are fully submerged. Top it off and evenly spread out your chopped serrano peppers. Cover the dolma with a fitted sheet of parchment paper, then seal the dish tightly with foil. Place it in the center of your oven and bake for 1 hour. After baking, let the dolma rest for a few minutes before serving. This helps them hold their shape and makes serving easier and more enjoyable!

Note: While cooking, gradually add water in 4-oz increments as needed. Check your dolma every 25 minutes, and if the water level has decreased, add another 4 oz of water until the dolma is fully cooked.

PREFER TO WATCH STEP-BY-STEP RECIPE VIDEO INSTEAD OF READING?

Have any questions about this recipe or have you tried making our recipe yet? If so, we would LOVE to hear how it turned out! You can post, tag, rate, and comment down below and on Instagram! 👇 Thank you in advance! 

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RECIPE CARD

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