Cabbage Rolls- Dolma #dolma #armenian #middleeasterncuisine #shorts #recipe

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Let’s make cabbage leaf dolma. Baked to perfection. It’s packed with aromatic spiced meat, slowcooked with a tangy tomato sauce, finished with a secret few ingredients that takes comfort to a whole new level. I start by removing the core of the cabbage, then gently boil and peel off the leaves layer by layer, setting them aside to cool. Next, I mix together a blend of spices and fresh herb. And now for the special ingredient reveal, prunes and cinnamon. They add a warm, comforting twist you won’t forget. Now, this step is optional, but I like to separate my cabbage leaves by size and color. It helps to create a beautiful eye-catching presentation once it’s cooked. Now, cut out the core of the cabbage. Cut it in half and then slice another one to make it four equal quarters. Add a spoonful of meat mixture near the base of the cabbage leaf. Then, roll, folding in the sides as you go. This recipe makes only 60 meat cabbage rolls, which didn’t quite fill my baking pan, so I added a bottom layer of vegetarian rolls. I then lined my cabbage rolls into groups of four and made a pattern like this. I topped it off with a tangy tomato sauce with cinnamon and sliced chili peppers to add some heat. baked it until everything was perfectly tender and delicious. Cabbage rolls are made in countless styles with a variety of fillings all over the world, each with its own unique twist and name. But this recipe is truly one of a kind. Pure deliciousness.