Tabriz Cabbage Dolma Recipe in Iran
Dolma Cabbage Tabriz is one of the traditional and popular Iranian dishes that can be used as a healthy, delicious and nutritious appetizer.
The chefs and housewives of this region of the country combine it with ingredients such as white leaf cabbage, minced meat, rice, chickpeas, white vinegar, tomato paste, sugar, onion, dried vegetables (mint and dill), stewed plums, salt and pepper. They prepare and cook.
Tabriz Dolma families serve cabbage with fresh local bread, yogurt and some delicious local condiments.
INGREDIENTS :
- Large leaf cabbage = 1 pcs
- Rice = 2 cups
- Chickpeas = a cup
- Minced meat = 400 grams
- Sweet vegetables (including: leeks, coriander, parsley, tarragon, savory, dill, mint, cloves) = 1 kg
- Onion = 2 large pcs
- Salt and pepper and turmeric = to the extent necessary
- Oil = to the extent necessary
- Tomato = to the extent necessary
- Vinegar = 1 cup
- Sugar = 2 tbsp
INSTRUCTION :
First, take a large pot and put the cabbage leaves that we separated from the stem from the stem on top of each other and put them in a pot and pour water. When it boils, do we see if the leaves are soft or not? Once softened, pour them into a basket to cool. Or we can cut the cabbage kernel into a cone with a sharp knife and put it in boiling water to soften the leaves a little, then take it out of the water and gently separate the leaves.
Finely chop the onions and when they are half-fried, add the minced meat, salt and turmeric and add the paste.
Wash the rice and put it in a pot with a little salt until it is half cooked. Wash and cook the cobs. Thoroughly clean and chop the vegetables.
Now add the roasted ingredients in a large bowl, add the half-cooked rice and the cooked chopped vegetable cobs. Mix all the ingredients, then take the cabbage leaves out of the water and leave them to cool.
We take the back part of the kale, which has a thick vein, with a small sharp knife so that we can pour the material into the kale and wrap it easily.
We put some cabbage leaves in the bottom of a suitable pot where the curds are, then we take two spoons from the above ingredients and put them in the middle of the cabbage and wrap them like a bunch. Or wrap a spindle to your liking so that they do not open.
When we have finished our ingredients, we put two spoons of solid oil and salt on the curd with 4 to 5 glasses of water to cook. If the rice is raw, it needs more water to cook the rice…
In a bowl, add half a cup of vinegar and two tablespoons of sugar, 4 tablespoons of paste and some salt.
Add the sauce in the last quarter of cooking and taste the food.