Description
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!
Ingredients
Units
Scale
Meat Cabbage Leaves Rolls
- 1 Large Cabbage
- 2 lbs of 85% Lean Ground Beef 15% Fat
- 1 cup White Rice - I like using short-grain rice, and my go-to is Rose Rice, but feel free to use any variety you prefer.
- 3 oz Tomato Paste
- 2 cups chopped fresh Dill
- 1/3 cup Extra-Virgin Olive Oil
- 1 1/2 teaspoons Black Pepper
- 1 1/2 teaspoons Salt
- 2 teaspoons Paprika
- 1 teaspoon Turmeric
- 1/2 teaspoon Cinnamon
- 1 1/2 cups chopped Yellow Onions
- 4 cloves of crushed Garlic
- 1/2 cup chopped Pitted Prunes
Rice Vegetarian Cabbage Leaves Rolls
- 1 large Cabbage
- 3 cups of White Rice
- 3 oz Tomato Paste
- 1 1/2 cups chopped Fresh Cilantro
- 1 1/2 cups chopped Fresh Dill
- 1 cup Extra-Virgin Olive Oil
- 1 1/2 teaspoons Black Pepper
- 2 teaspoons Salt
- 2 teaspoons Paprika
- 1 teaspoon Turmeric
- 1/2 teaspoon Cinnamon
- 1 1/2 cups chopped Yellow Onions
- 4 large cloves of crushed Garlic
- 1/2 cup chopped Pitted Prunes
Tomato Sauce
- 8 oz Tomato Sauce
- 16 oz purified Water
- 1 1/2 tablespoons Olive Oil
- 4 teaspoons Salt
- 1 tablespoon Cinnamon
- 1-2 Serrano Peppers
Instructions
- 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.
- 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.
- Lightly oil your baking dish, making sure the bottom and sides are evenly coated. Take a quarter piece of cabbage leaf and place it on a flat surface. 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. (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.
- Preheat your oven to 350°F. Begin by placing only the rice-filled rolls along the bottom of your baking dish, lining them up side by side. At this stage, size and color aren’t important. Once the bottom layer is complete, move on to the top layer and create a more intentional pattern. For a clean and cohesive look, group together rolls of the same size in sets of four. I chose to match each group by color, setting aside the darker green leaves for one of the sets. Then, I arranged the groups in alternating vertical and horizontal directions to create a visually appealing layout. Add a few whole prunes in between the rolls, arranging them as shown in my design.
- 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.
Notes
- 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.
- 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!
*** Our Nutrition information is estimated, so please make sure to check your own calculations to fit your diet.
- Prep Time: 2 hour
- Cook Time: 1 hour
- Category: Dinner
- Method: Baked
- Cuisine: Armenian