Meat stuffed cabbage leaves

December 28th, 2009 Comments Off on Meat stuffed cabbage leaves

lahana dolması
lahana dolması

lahana dolması

  • 1 head cabbage, small
  • 1 T. rice (rinsed)
  • 1 T. large grain bulgur (rinsed)
  • 1 medium onion
  • 3 T. extra virgin olive oil
  • 300 gr. medium ground meat
  • 1 T. red pepper paste
  • 1/2 lemon juice
  • 1 t. salt
  • 1 t. pepper
  • Cook whole cabbage in lots of boiling water until leaves are rather limp. Boil about 5 minutes and cool.

    Pull off large outer leaves and trim away thick, tough ribs.

    Chop onion fine. Mix with rice, bulgur and ground meat in a bowl. Add red pepper paste, salt and pepper.

    Drop a spoonful of the mixture in the center of each cabbage leaf and wrap around meat securely.

    Place the dolmas in pressure cooker and put an aliminium plate upside down (or some other weight) directly on the dolmas, to prevent the leaves from unwrapping. Add 1/2 lemon juice and cook for 15 minutes with 1/2 cup water.

    Serve with Turkish yoghurt.

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