Afghani Dulma recipe of Cabbage Rolls |CM107|
Dulma: A Flavorful Take on Cabbage Rolls
Dulma is a traditional dish from the Caucasus and Central Asia, often enjoyed in countries like Afghanistan, Azerbaijan, Armenia, and Turkey. This dish is a delicious variation of cabbage rolls, where tender cabbage leaves are stuffed with a savory mixture of minced meat (usually lamb or beef), rice, and aromatic herbs, then simmered in a rich, tangy tomato sauce. The combination of spices and slow cooking infuses the rolls with layers of flavor, making it a comforting and hearty meal perfect for family gatherings or special occasions.
Ingredients:
- 1 large head of cabbage
- 500g ground beef or lamb
- 1/2 cup rice (washed)
- 1 medium onion, finely chopped
- 2-3 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp black pepper
- Salt to taste
- 1/4 cup fresh dill or parsley, chopped
- 2 tablespoons tomato paste
- 2 cups of water or vegetable broth
- 1 tbsp olive oil (for sautéing)
- 1 can diced tomatoes or 2 medium fresh tomatoes, chopped
- 1 tbsp lemon juice (optional, for tang)
- 1 bay leaf
Instructions:
1.Prepare the cabbage: Bring a large pot of water to boil. Carefully remove the cabbage leaves, one by one, and blanch them in the boiling water for a few minutes until they become pliable. Drain and set aside.
2.Make the filling: In a pan, sauté onions and garlic in olive oil until softened. Add the ground meat, cooking until browned. Stir in rice, cumin, paprika, black pepper, and salt. Cook for another 2-3 minutes, then remove from heat. Add chopped herbs and mix well.
3.Assemble the rolls: Lay a cabbage leaf flat, place a spoonful of the meat mixture in the center, and roll it up tightly, tucking in the sides as you go.
4.Cook the dulma: In a large pot, layer the rolls tightly. Pour the tomato paste, diced tomatoes, and water or broth over the rolls. Add lemon juice and a bay leaf for added flavor. Cover and simmer on low heat for about 45 minutes to an hour until the cabbage is tender and the flavors meld together.
5.Serve: Garnish with fresh herbs and serve hot, with a dollop of sour cream or yogurt on the side, if desired.
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