Armenian Style Dolmas

Dolma is the most common dish in the Mediterranean cuisine. Though it's origin is Middle East but it is famous around the world. Dolmas are very versatile; they can be eaten cold or warm.

The word"Dolmas" means "Stuffed", so the name.  Dolmas are usually made of grapes leaves but cabbage leaves Dolmas are also very popular and easy to make. In many countries and regions, it is supposed to be any stuffed vegetable like zucchini, capsicum etc.

Rice and mutton filled Dolmas are most common, usually eat with your sauce with light flavor of garlic; but you can also eat them with lemon juice and olive oil. Even you can eat it dry or with spicy, tangy sour tomato soup in which they cook. Its totally up to your taste buds and your choice how you can enjoy it.

I dedicate this article to my Turkish friends whom introduced me Dolmas ( in grape leaves, in cabbage leaves called 'Sarma', zucchini and capsicum). After sometime our Egyptian neighbors also taught me Cabbage leaf Dolmas.
 
Here, I am gonna share Armenian style Cabbage leaf Dolmas with all of you. Hope, you would like the recipe as it is super easy:

Ingredients :

1 Large sized Cabbage 
1 pound (500 grams) ground beef meat

• 1 bunch of fresh parsley
• 1 onion chopped
• 2/3 cup of uncooked white rice ( soak for 30 minutes, than drain out water)
• 2 teaspoons of salt, 1 teaspoon pepper, and 1 teaspoons paprika
• other spices such a cumin and chili pepper (optional)
• 2 tablespoons plain tomato sauce/puree
• Water + Salt + Lemon juice + Tomato Slices
• 
• Method : 
• First of all, finely chop the parsley and the onion.In a large bowl, mix the meat, uncooked rice, chopped parsley, chopped onion, spices (pepper, salt, and paprika – you can add other spices of your choice), and plain tomato sauce. Mix well.
• Remove the leaves from the stalk of the cabbage and simmer them in a saucepan of boiling  salted water for a few minutes.When they've softened, remove with a slotted spoon and leave to dry on a clean tea towel or kitchen roll.
• 
  • Take a cabbage leaf, place a tablespoon of stuffing in the border closest to you, roll the edge of the cabbage over it, fold the two sides of the cabbage leave inward, and roll it.
  • 
  • Place each stuffed cabbage roll in a pot with the end under so it does not unwrap. Sprinkle each layer with a little bit of salt. Add lemon juice and tomato slices in each layer to make it more tangy. Pour water in the pot until it reaches the top of the Dolmas. Cook on high heat (uncovered) until the water starts boiling.Then cover the pot (leave a little opening for the steam to get out) and cook on medium heat for about 20-30 minutes.
  • 
  • Taste a Dolma to check if the rice and meat are cooked through. If it is done than take out and place Dolmas in water, if you like, you can pour some soup of it over Dolmas or can eat solely. You can serve them hot or cold. You can also leave them in the fridge and eat them the next day. It would be more delicious.
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  • Tips/ Suggestions:
• You can also add your favorite spices as per your taste to enhance the flavor and aroma.
• It would be more delicious if you take meat stock ( Chicken, Lamb, Mutton or Beef stock) for Dolmas to boil them.