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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.
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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.