Azerbaijani Cabbage Dolma (Kələm Dolması) — Cabbage Leaves Stuffed with Herbed Meat and Rice

• 1200 ggreen cabbage (1 medium head)
• 2500 mlwater (for blanching)
• 12 gfine salt (for blanching water)
• 450 gground lamb (15–20% fat preferred)
• 250 gground beef (80/20)
• 90 gshort-grain rice (rinsed until water runs mostly clear)
• 180 gyellow onion (finely grated or minced)
• 25 gfresh cilantro (finely chopped)
• 15 gfresh dill (finely chopped)
• 8 gfresh mint (finely chopped)
• 2 tspground black pepper
• 35 gunsalted butter (for lining and richness)
• 20 gtomato paste
• 30 mllemon juice
• 300 gplain yogurt (full-fat preferred)
• 12 ggarlic (2–3 cloves, finely grated)

Instructions

1. 1

   Prepare the cabbage leaves so they roll without tearing. Bring 2500 ml water to a boil with 12 g salt, then core the cabbage and lower the whole head into the pot for 6 minutes, turning once. Lift it out, peel off softened outer leaves, and return the head to the water for 2–3 minutes as needed until you have about 18–22 workable leaves.

2. 2

   Cool and trim the leaves for even rolling. Rinse the blanched leaves briefly under cool water and drain well so the filling does not get watery. Use a small knife to shave down the thick central rib on each leaf (do not remove it completely), which helps the dolma cook evenly and prevents splitting.

3. 3

   Mix the filling until it becomes cohesive and fragrant. In a bowl, combine ground lamb, ground beef, rinsed rice, onion, cilantro, dill, mint, black pepper, and 8 g salt. Knead for 2–3 minutes until the mixture looks slightly sticky; this binding helps the dolma hold together during simmering.

4. 4

   Roll the dolma into compact, uniform parcels. Place a cabbage leaf vein-side up, add 35–40 g filling near the base, then fold in the sides and roll tightly into a small cylinder. Repeat with remaining leaves, keeping the rolls similar in size so they finish cooking at the same time.

5. 5

   Line the pot and pack the rolls to prevent unraveling. Melt 35 g butter in a heavy pot over low heat, then use a few extra cabbage trimmings or small leaves to line the bottom. Arrange the dolma seam-side down in snug layers; tight packing is essential so they do not open while simmering.

6. 6

   Make the braising liquid and start the simmer gently. Whisk tomato paste into 600 ml hot water, then stir in lemon juice and 3 g salt. Pour the liquid down the side of the pot until it comes about halfway up the top layer; if needed, add 50–100 ml more hot water to reach that level without fully submerging the rolls.

7. 7

   Cook low and slow until the rice is tender and the cabbage is silky. Place a heatproof plate directly on top of the dolma to weigh them down, then cover with a lid. Simmer on very low heat for 55–65 minutes, checking once at 45 minutes to ensure there is still liquid; the dolma are done when a test roll cuts cleanly and the rice is fully cooked.

8. 8

   Rest, then serve with garlic yogurt for the classic finish. Turn off the heat and let the pot rest covered for 10 minutes so the juices redistribute and the rolls firm up. Mix yogurt with grated garlic, then serve the dolma warm with a spoonful of garlic yogurt and a little of the tangy cooking liquid.