Vegetarian Dolmeh-E Kalam
Vegetarian Dolmeh-E Kalam
Vegetarian Stuffed Cabbage
Chef Penny Davidi
Instagram: @PennyDavidi
Tik Tok: @ChefPenny
Ingredients
Feeds 4-6 Main course or 10-12 Starter
- 2 medium to large size green cabbage heads
For the Stuffing:
- 2 cups of cooked quinoa
- 1/2 cup chopped dates
- 1/2 cup caramelized onions
- 1/3 cup sautéed barberries
- 1/3 cup chopped walnuts or pine nuts
- 1/2 cup chopped Italian parsley
- 1/2 cup chopped cilantro
- 1 Tsp black pepper
- 2 Tsp salt
- 1 Tsp turmeric
- 1/3 cup of olive oil
For the Sauce:
- 32 oz can of San Marzano tomato sauce
- 1 Tsp salt
- 1 Tbsp pomegranate concentrate
- 1 Tsp Garlic powder
- 1 Tsp granulated saffron
- 2 Tbsp lemon juice
Directions
- Boil cabbage heads until soft
- In a bowl mix all filling ingredients and taste to make sure it’s seasoned well and set aside
- Peel cooked and cooled cabbage and set aside
- On the stove, in a pot pour the can of blended tomatoes and all the ingredients for the sauce.
- Bring to a boil and taste to make sure it’s seasoned. Set aside to cool
- Start assembling cabbage and stuffing. Don’t overfill, but don’t go cheap either.
- Wrap it up like a burrito, tight!
- Take another pot and pour some of the tomato sauce at the bottom with 2 tbsp of oil and 1/4 cup water.
- Start linking up the broken cabbage leaves at the bottom of the pot
- Stack the stuffed cabbage and keep layering with sauce.
- Place on a medium heat for 45-70min. Keep checking to add sauce and water.
- Remove allow for it to cool a bit and plate!
