Dolma, traditional dish of Azerbaijan! - How to make fresh stuffed cabbage in the village?

Dolma is a traditional dish in Azerbaijan and many other countries in the region. It consists of vegetables such as peppers, tomatoes, or vine leaves stuffed with a mixture of rice, minced meat (usually lamb or beef), and various spices and herbs. In villages, the preparation of dolma can vary slightly depending on local traditions and available ingredients. Here's a guide on how to make fresh stuffed cabbage dolma in the village:
Ingredients:
Cabbage Leaves: Fresh cabbage leaves.
Rice: Short-grain or medium-grain rice, rinsed and soaked.
Meat: Minced lamb or beef.
Onion: Finely chopped.
Herbs: Fresh dill, parsley, and mint, chopped.
Spices: Black pepper, salt, and ground cumin.
Tomato Sauce: Optional for cooking.
Broth: Meat or vegetable broth for cooking.
Garlic: Optional, minced.
Lemon: Optional, for adding flavor.
Instructions:
Prepare the Cabbage Leaves:
Remove the core from the cabbage and blanch the leaves in boiling water for a few minutes until softened.
Drain the leaves and let them cool.
Prepare the Filling:
In a bowl, combine the minced meat, soaked rice, chopped onion, and chopped herbs.
Season with salt, black pepper, and ground cumin to taste.
Mix everything well until the ingredients are evenly distributed.
Stuff the Cabbage Leaves:
Take one cabbage leaf and place a small amount of the filling (about a tablespoon) near the base of the leaf.
Fold the base of the leaf over the filling, then fold in the sides, and roll up the leaf tightly.
Repeat with the remaining cabbage leaves and filling.
Layer the Dolma:
In a large pot, arrange a layer of cabbage leaves on the bottom to prevent the dolma from sticking.
Place the stuffed cabbage rolls in the pot in layers, tightly packing them in.
Cooking the Dolma:
Pour broth over the dolma until it is just covered.
Optionally, add some tomato sauce or lemon juice for extra flavor.
Place a plate or a small lid on top of the dolma to weigh them down and keep them in place during cooking.
Bring the pot to a simmer over medium heat, then reduce the heat to low and cook for about 1 hour or until the dolma are tender and cooked through.
Serving:
Once cooked, remove the dolma from the pot and serve hot.
You can garnish with additional chopped herbs and a dollop of yogurt or sour cream on the side if desired.
Enjoy your delicious and traditional Azerbaijani cabbage dolma!
#cabbage #stuffing #azerbaijancuisine

[@qurbansoltanov2466]

Günay bacım əllərin ağrımasın çooxx gözəl çox səliqəli

[@Villagewoman.]

təşəkkürlər

[@pradiseroses3429]

stuffed cabbage is my favorite dish thanks for sharing

[@Villagewoman.]

Thanks for watching

[@kamranehmedov3780]

Salam,yenidən gözəl bir çəkilişi izləmək çox xoş oldu ləzzətli yeməklər ,səliqəli iş superrr😘😘😘😘👍👍👍👍

[@Villagewoman.]

salam, çox təşəkkürlər😊

[@ciurinakani4491]

Галупци я тоже очен люблю приятного апетита

[@Villagewoman.]

😊😊

[@leomessi9179]

Aferin Gunay.

[@Villagewoman.]

təşəkkürlər😊

[@Marlene.montesinos]

Me encanta como cocinas todo delicioso

[@hrplanttrees]

Beautiful scenery, your cooking is also great to look at and want to eat.😍😍😍

[@Villagewoman.]

Thank you so much🥰

[@Rurallife2206]

I really enjoy watching your videos

[@Villagewoman.]

I'm so glad

[@Marlene.montesinos]

Te mando saludos desde Venezuela tu fans marlene

[@Villagewoman.]

thank you so much😊