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.
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, combine the meat, parsley, dill, rice, onions, salt, and pepper. Knead the meat with your hands until the mixture holds together well.
Spread the cabbage leaves out on a work surface. Place a few tablespoons of meat on the center of a leaf. Fold over the top, fold in the sides, and then fold over the bottom part of the leaf, making a dolmalike package. Skewer closed with toothpicks. Repeat until all filling is used. Place the packages, seam side down, in a single layer in a large, wide pot or saucepan.
If using quince, peel and core them and cut into large dice or
© 2000 Joyce Goldstein. All rights reserved.