Stuffed cabbage dolmas, also called cabbage sarmas are a personal favorite. The cabbage combined with the ground beef, garlic, tomatoes and rice renders an incredible flavor. As they cook slowly in the tomato garlic mint sauce, the leaves become extremely soft and delicate. Although they haven’t gained the same notoriety as stuffed grape leaves, these dolmas will “melt in your mouth.”
Click on the first image below to view a step by step slideshow:
1 Taiwanese cabbage
Remove the core of the cabbage using a pairing knife.
Fill a large saucepan halfway up with water and bring to a boil. Reduce heat and place the cabbage in the boiling water while pressing it down.
The outer leaves will start to separate in about a few minutes.
Using a slotted spoon remove the leaf.
Continue doing so as each leaf separates from the other.
As you remove the leaves, place them in a large bowl. Use all the leaves, even the very small ones. You will need the small ones to layer the very bottom of the saucepan and to cover the dolmas.
Prepare the filling in a large bowl, mix, and set aside.
Cut the thick hard end of the larger leaves. If the leaf is too large, cut it in half vertically.
Lay about a spoonful of the meat filling horizontally across. In this photo, the leaf has been cut in half.
Wrap the leaf first from the bottom up and then from the side.
Continue to roll up. These dolmas don’t need to be wrapped from both end. and they don’t need to be wrapped tight.
If the leaf is too long, cut it halfway across and use the other end to make another dolma.
In a small saucepan, add the vegetable oil and the tomato paste. Fry for a minute or two on medium heat.
Add the garlic and mint.
Continue to fry for another minute or two.
Add the lemon juice, water, and chicken bouillon and bring the liquid to a boil. Remove from heat.
Arrange a layer of the smaller leaves on the bottom of the pan.
Begin laying the cabbage dolmas next to each other in a single layer.
Cover the dolmas with a layer of the unused leaves, in a single layer.
Place a plate over top to weigh it down.
Pour the tomato sauce over the top of the plate.
This is how it will look once the sauce has been poured over the dolmas.
Cover the saucepan and bring the mixture a boil. on high heat. Reduce heat and continue to cook for about 45 min.
Lift and remove the plate carefully using a fork.
Using one hand to hold the saucepan and the other to hold the plate, empty out the liquid.
Invert the saucepan onto a serving plate.
Once the plate is removed, you can remove the top layer of leaves. Don’t throw them away. They are just as delicious as the dolmas.
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