Armenian stuffed cabbage rolls
Description
The dish is prepared without unnecessary complications. Don't be intimidated by the name—Armenian dolma is no more difficult to make than regular stuffed cabbage rolls. The main difference is that instead of cabbage leaves, we use grape leaves to wrap the filling. And since this is a dish from Armenian cuisine, we use lamb as the filling, though it can be mixed with beef or pork. These rolls love plenty of spices and seasonings, which give the dish its distinctive flavor. The finished dish is ready to be served.
Instructions
- 1
Step 1
1. Cook the rice, wash the lamb and cut it into pieces. Peel the onion, wash the herbs and finely chop them. Pass the lamb and onion through a meat grinder, add the finely chopped herbs, salt and pepper. Grind cumin in a mortar and add it to the mixture, combine with the rice, and add melted butter.
- 2
Step 2
2. Pour boiling water over the grape leaves and let them sit for 7 minutes, then drain through a colander. Remove the thick stem from each leaf, place the filling on it, roll it up, and arrange all the rolls in a pot. To cook the stuffed grape leaves, pour water or broth over them, add the remaining grape leaves on top, place on the stove, and add a little salt. Simmer for one and a half to two hours on low heat after boiling.
- 3
Step 3
3. Turn off the heat under the cabbage rolls and let them sit for 10 minutes. After steeping, transfer the ready cabbage rolls onto a plate and serve, with sauce or without.