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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Dolma - Cabbage Assyrian Style Recipe

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This recipe for Dolma - Cabbage Assyrian Style is from Growing Up Simonoff and Beyond, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Use stuffing (pishtau) just as for grape leaf dolma.

3 medium cabbages
1 cup dried apricots, washed, soaked in warm water for 5 minutes, drained
1/2 1 b. butter

For Sauce:
2 - 8 oz. cans tomato sauce
1 can tomato paste - 6 oz. size
1 cup hot water including that left from parboiling cabbage
2 lemons, juiced
3 T. sugar
1 t. paprika
1/4 t. salt
1/4 t. pepper or to taste
Directions:
Directions:
Cut core out of cabbages. Boil 2 inches of water in 4 qt. pot. Put whole cabbage in, one at a time. Remove each leaf to colander with bowl under it to catch drips. Do not overcook leaves, only enough to make them pliable to handle. When leaves are cool, cut along veins making 4 pieces out of each leaf. Butter bottom of roaster with one cube of butter. Place one large teaspoon of filling in center of prepared leaf. Start at large end, ending with vein to lock dolma in. When one layer is completed, sprinkle with apricots. Continue until all rolled, sprinkle with more apricots, dot with remaining butter. Cover and bake at 350 F for 20 minutes. Mix all ingredients for sauce in bowl. Taste to see if corrections should be made. The sauce should be sweet sour. Salt to taste. Pour over dolma. Let bake for another 1/2 hour Baste once or twice. Let rest 15 minutes before serving with rice Assyrian style.

 

 

 

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