Dolma

Stuffed cabbage made by Bukharian Jews

Serves: 12

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours and 30 min.

 

Ingredients

½ pound of meat, cut into small cubes

1 medium size turkey drumstick

1 box of white mushrooms, caps only,

  chopped

1 bunch of cilantro, chopped

1 bunch of scallions, chopped

1 bunch of dill, chopped

¾ cup chickpeas

½ cup rice

1 head of cabbage

1 tomato, chopped

¾ cups of water

½ tablespoon of salt

2 tablespoons vegetable oil

 

Directions

Prepare the cabbage leaves: Cut out the insides of the cabbage (not the leaves but the stem) and set aside.

Place the remaining cabbage head into a pot of boiling water for about five minutes. Remove the cabbage from the pot before they get soggy and separate
the leaves.

Cut the largest leaves into four pieces and the smaller ones into two and leave the smallest ones whole.

Prepare the stuffing: Remove the meat from the turkey drumstick and cut into small cubes. Set aside the turkey bone.

Chop half the tomato for stuffing and set aside the remaining half.

Combine mushrooms, cilantro, scallions, dill, ½ of the chopped tomato with rice, chickpeas and ¼ tablespoon of salt.

Prepare the base: Sauté the cabbage stems, turkey bone and remaining tomato in the vegetable oil for about three minutes. Add ¼ tablespoon of salt.

To stuff the cabbage leaves: Place the ½ a handful of stuffing in the cabbage leaf and wrap the leaf. Once wrapped, squeeze the stuffed cabbage in your hands - you will see the juices drip (do this so the cabbage leaves do not open up while cooking).

Place all the stuffed cabbages on top of the base you prepared. Add about four cups of water - enough to completely cover the stuffed cabbage.

Cover the pot with a plate (about half the size of the pot lid) and then cover it with the lid.

Bring to a boil then lower the heat to simmer for 90 minutes.