KAL DOLMAR
Kal Dolmar offers a comforting and satisfying experience with its savory blend of meat, rice, and cabbage. This classic dish features tender cabbage leaves wrapped around a flavorful filling, then simmered in a rich gravy. The combination of textures and tastes makes it a delightful and hearty meal, perfect for a special occasion or a cozy dinner. The dish is a testament to traditional cooking methods, offering a taste of history with every bite.
Ingredients
- 1 whole Cabbage
- 1/2 cup Rice (Quantity estimated (not specified in original recipe))
- 1 pound Ground meat (beef or lamb) (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 2 tablespoons Fat (vegetable oil or butter) (Quantity estimated (not specified in original recipe))
- 1 cup Water (Quantity estimated (not specified in original recipe))
- 1 cup Brown gravy (store-bought or homemade) (Quantity estimated (not specified in original recipe))
Instructions
- 1Bring a large pot of water to a boil. Add the whole cabbage and boil for 10 minutes until the outer leaves soften. Remove the cabbage and let it cool.
- 2While the cabbage cools, boil the rice according to package directions.
- 3In a bowl, mix the chopped meat, cooked rice, salt, and pepper.
- 4Carefully separate the cabbage leaves. Place about three tablespoons of the meat and rice mixture in the center of each leaf. Roll up the leaves and tie them together with kitchen string.
- 5Heat the fat in a pan over medium heat. Fry the dolmar until they are browned on all sides.
- 6Add a little water to the pan. Simmer the dolmar for half an hour.
- 7Pour the brown gravy over the dolmar and serve.