Grandma's Dolma
I grew up eating this dolma made by my mom and grandma, and it’s still one of my all-time favorite meals. It’s the ultimate comfort food—cozy and flavorful, perfect for the winter but just as good any time of year. I love making a big batch because it tastes even better the next day, and it’s high in protein, especially when you enjoy it with a side of yogurt.
Ingredients
- 1 onion grated
- 1 bunch cilantro finely chopped
- 1 bunch green onions finely chopped
- 1 bunch parsley finely chopped
- 1.5 lb ground beef ideally 20% fat
- ¼ cup rice rinsed
- 1 tablespoon pepper paste
- 1 tablespoon tomato paste
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Aleppo pepper
- Olive oil for the bottom of the pan
- Butter for topping while cooking
- 1 Cabbage
- Grape leaves jarred
- Misc Veggies bell peppers, tomatoes, zucchini, or any other veggies you’d like to stuff
Instructions
Prep the cabbage and grape leaves:
- You can either separate the cabbage leaves first or boil the whole head and separate after — whichever you prefer.
- If separating first: remove the outer leaves carefully, then blanch them in boiling water for just a few minutes until they soften slightly (don’t overcook).
- If boiling the whole head: place it in boiling water for a few minutes until the outer leaves start to loosen, then transfer to a bowl of cold water and gently separate the leaves.
- In both cases, rinse the leaves with cold water to stop the cooking.
- Do the same with the grape leaves if they’re fresh or packed in brine.
Prepare the filling:
- In a large bowl, combine the ground beef, grated onion, chopped herbs, rinsed rice, pepper paste, tomato paste, salt, black pepper, and Aleppo pepper.
- Mix everything thoroughly until well combined.
Stuff and roll:
- Place a small spoonful of the meat mixture in the center of each grape leaf or cabbage leaf. Fold in the sides and roll tightly.
- If using vegetables like peppers or tomatoes, hollow them out and fill each with the same meat mixture.
Prepare your pan:
- Drizzle olive oil on the bottom to prevent sticking.
Layer in the pot:
- Arrange the stuffed leaves and vegetables snugly in layers in your pot.
Cook:
- Pour in enough water to just cover the dolma.
- Place a plate (face-down) on top to keep everything in place while cooking.
- Cover with the lid and simmer over low heat for about 45–60 minutes, until the rice and meat are cooked through and tender.
- Optional: Add small pieces of butter on top while it’s cooking for extra richness.
Serve:
- Serve warm with a generous spoonful of yogurt on the side.
