Dolmeh-ye Kalam (Persian Stuffed Cabbage)

🧂 Ingredients

• 1 Large Cabbage(About 1.5 kg (3.3 lbs), outer leaves removed, core intact)
• 400 g Ground Beef(80/20 lean to fat ratio recommended for flavor)
• 150 g Short or Medium Grain Rice(Rinsed thoroughly until water runs clear)
• 1 medium Onion(Finely chopped)
• 1 tsp Turmeric Powder
• 1 tsp Salt(Or to taste)
• 0.5 tsp Black Pepper(Freshly ground, or to taste)
• 0.5 cup Fresh Parsley(Finely chopped)
• 2 tbsp Fresh Mint(Finely chopped (optional, but traditional))
• 3 tbsp Tomato Paste
• 60 ml Pomegranate Molasses(Adjust to taste for desired sourness)
• 3 tbsp Sugar(Granulated, adjust to taste for sweetness)
• 2 tbsp Vegetable Oil(For sautéing)
• 500 ml Water or Vegetable Broth(Or enough to almost cover the dolmeh)
• optional Reserved Cabbage Core(Chopped finely and used as a base layer in the pot)

👨‍🍳 Instructions

1. 1

   Prepare the Cabbage: Bring a large pot of salted water to a rolling boil. Carefully submerge the whole cabbage, core-side down. Blanch for 5-10 minutes, or until the outer leaves begin to loosen. Gently peel off the softened leaves one by one. Repeat this process until you have about 16-20 pliable leaves. Discard the tough central rib from each leaf. If the inner leaves are too small, you can chop them finely and add them to the filling.

   ⏱️ 20 minutes
2. 2

   Make the Filling: In a large bowl, combine the rinsed rice, ground beef, finely chopped onion, turmeric, salt, pepper, chopped parsley, and chopped mint (if using). Mix thoroughly with your hands until all ingredients are well incorporated. Do not overmix, as this can make the meat tough.

   ⏱️ 15 minutes
3. 3

   Form the Dolmeh: Lay a prepared cabbage leaf flat. Place about 2-3 tablespoons of the meat-rice filling near the stem end. Fold the sides of the leaf inward over the filling, then tightly roll the leaf up from the stem end towards the tip, creating a neat parcel. Repeat with the remaining leaves and filling. Aim for a firm, compact roll to prevent them from unraveling during cooking.

   ⏱️ 30 minutes
4. 4

   Arrange in Pot: Line the bottom of a large, heavy-bottomed pot with any leftover small or torn cabbage leaves, or the finely chopped core. This prevents the dolmeh from sticking and burning. Arrange the rolled dolmeh snugly in layers on top of the base, seam-side down. Pack them tightly to prevent them from opening.

   ⏱️ 5 minutes
5. 5

   Prepare the Sauce: In a bowl, whisk together the tomato paste, pomegranate molasses, sugar, and vegetable oil. Add the water or vegetable broth and stir until well combined. Taste and adjust seasoning – it should be a balance of sweet and sour.

   ⏱️ 5 minutes
6. 6

   Simmer the Dolmeh: Pour the prepared sauce evenly over the arranged dolmeh in the pot. Place a heatproof plate directly on top of the dolmeh to keep them submerged and prevent them from floating and unraveling. Add enough water or broth to just cover the plate. Bring the liquid to a boil over medium-high heat, then reduce the heat to low, cover the pot tightly, and simmer gently for 1 hour and 30 minutes, or until the cabbage is very tender and the rice is fully cooked. Check periodically and add a little more hot water if the liquid level gets too low.

   ⏱️ 1 hour 30 minutes
7. 7

   Rest and Serve: Once cooked, remove the pot from the heat and let the dolmeh rest, covered, for at least 15 minutes before serving. This allows the flavors to meld and the dolmeh to firm up slightly. Serve hot, drizzled with some of the sauce from the pot.

   ⏱️ 15 minutes

💡 Pro Tips

• ✓The sweet and sour balance is a hallmark of Persian cuisine. Adjust the sugar and pomegranate molasses to your preference.
• ✓Rolling the cabbage leaves tightly is crucial to prevent the dolmeh from falling apart during cooking.
• ✓This dish is incredibly satisfying and makes for a wonderful main course or a hearty appetizer.
• ✓If you don't have pomegranate molasses, you can substitute with a mixture of lemon juice and a little extra sugar, though the flavor will be slightly different.

🔄 Variations

• For a vegetarian version, omit the beef and use finely chopped mushrooms and lentils as a filling.
• Use grape leaves (fresh or jarred) instead of cabbage leaves for a different texture and flavor profile.
• Increase the amount of pomegranate molasses for a tangier, more sour dolmeh.

🥗 Nutrition

Per serving