Cabbage roll (dolma). Cabbage Dolma or Cabbage Rolls is one of those recipes that shared by many cultures. This including Assyrians, Arabs, Armenians, the Pole, and Greeks. Assyrians call this dish "Dolma't Chalama" which means "Cabbage Dolma." Unlike many of my recipes, Cabbage Rolls are more universal.

Meat dolmas are generally served warm, often with tahini or avgolemono. Dolma is a Middle Eastern dish. In Western countries, it's equivalent to stuffed cabbage roll. You can cook Cabbage roll (dolma) using 17 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Cabbage roll (dolma)

You need 1 of whole cabbage.
It's 1 cup of cooked rice.
It's 1/2 kg of minced meat.
It's 2 of medium carrots finely chopped.
It's 1 of red and 1 green bell peppers finely chopped.
You need 1 of onion chopped, 2 cloves of garlic.
You need of Spices(I used black pepper, curry, thyme, ginger, oregano).
You need 2 tablespoon of tomato paste.
You need 3 of seasoning cubes.
You need 1 pinch of salt.
You need 1 of egg.
You need of For the tomato sauce.
It's 3 of tomatoes chopped.
It's 2 of red bell peppers, 1 scotch bonnet.
You need 1 of onion and 2 cloves of garlic.
Prepare 2 of seasoning cubes, a pinch of sugar.
It's of Curry powder and thyme.

The origin of the word is from Turkey, which means the stuffed thing. It's known to many cultures in different names and styles. Traditionally it is made from grape leaves. A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings.

Cabbage roll (dolma) instructions

Clean cabbage and peel off all dirty leaves. In a boiling water add salt, and the cabbage and allow to boil for 5 minutes, take it out and let it rest for another 5 minutes then peel off the leaves gently and keep aside. Trim the root leaves..
In a bowl add minced beef, spices, carrots, green and red bell peppers, onion, garlic, tomato paste, egg and mix. Then add in the rice and mix again..
Get a cabbage leaf and put a bit of the rice mixture and fold. Arrange in a pot tightly so that they fall apart. Make a basic tomato sauce and dilute it with water. Pour over the rolls and cook on low heat. Cook for about 35-45 minutes. Serve hot and garnish with parsley!.

It is common to the cuisines of the Central, Northern, Eastern and Southeastern Europe and much of Western Asia, Northern China, as well as parts of North Africa. Meat fillings are traditional in Europe, and include beef, lamb, or pork seasoned with garlic, onion, and spices. The mince meat combination was beef, pork, smoked butt, and bacon, with eggs, rice, onion, garlic, sweet paprika, salt and pepper. Once the Sarma were rolled, the broken or unused cabbage leaves, sauerkraut, smoked sausages, and onions were layered in between the rolls in the pot, with enough water to cover. Then a zafrig sauce, made of bacon.