Label
All
0
Clear all filters

Meat-Stuffed Cabbage Leaves with Fruit

Dolmayani

Rate this recipe

Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
Sephardic Flavors: Jewish Cooking of the Mediterranean

By Joyce Goldstein

Published 2000

  • About

These cabbage rolls from Sefarad Yemekleri are part of a large repertoire of Sephardic dolmas. A delicious sweet-and-sour sauce forms during the cooking of the cabbage packets with seasonal fruit, quinces in fall or winter, and Plums in summer.

Ingredients

  • 1 large head cabbage
  • 1 pound ground beef or lamb
  • 3

Method

Bring a large pot two-thirds full of salted water to a boil. Cut out the core of the cabbage with a sharp knife. Slip the cabbage into the water, reduce the heat so the water simmers, and cook until the cabbage leaves soften, about 10 minutes. Drain carefully and remove the outer large leaves. You should have 12 to 16 leaves. Reserve the remaining cabbage for another use.

In a bowl, com

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

Part of


No reviews for this recipe

The licensor does not allow printing of this title