Meat-Stuffed Cabbage Leaves with Fruit

Name: Meat-Stuffed Cabbage Leaves with Fruit (Dolmayani)
Yield: Serves 6
Cuisine: Turkey
Ingredients: ¼ to ½ cup long-grain white rice, soaked in water for 30 minutes and drained; 3 tablespoons chopped fresh dill; 2 onions, grated; juice of 4 lemons (about 1 cup); 2 or 3 quinces, or ½ pound plums (6 to 8 small); 1 large head cabbage; 3 tablespoons chopped fresh flat-leaf parsley; 1 pound ground beef or lamb; 1½ teaspoons salt; ½ teaspoon freshly ground black pepper; 1 cup tomato juice

Dolmayani

Preparation info

Serves
6

Difficulty
Medium

Appears in

Sephardic Flavors

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

Europe
Asia
Turkey
Main course
Jewish
Mediterranean
Winter
Gluten-free
Summer

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.

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