Dolme Kebab (دلمه کباب) — Persian Stuffed Cabbage Rolls in Broth

• 1.5 lbWhite cabbage (1 medium head; leaves separated)
• 10.5 ozRed cabbage (optional for color; leaves separated)
• 12 gFine salt (for blanching water)
• 16 ozGround beef (80–85% lean)
• 6⅓ ozFried onions (crispy fried onion pieces or well-fried onion)
• 2½ ozSandwich bread crumbs (from plain sandwich bread, finely crumbled)
• 1⅜ ozUnsalted butter (melted)
• 2 gBlack pepper (1 tsp, freshly ground)
• 3.8 cupMeat broth (beef or lamb broth, unsalted or low-salt)

Instructions

1. 1

   Bring a large pot of water to a full boil and dissolve 12 g salt in it. Separate the cabbage leaves and blanch them in batches for 2–4 minutes until pliable, then transfer to a tray to cool and drain thoroughly.

2. 2

   Trim the thick center rib of each leaf by shaving it down with a knife so the leaf can roll without tearing. Keep the leaves whole where possible, and reserve any torn pieces to line the pot later for extra protection against scorching.

3. 3

   In a mixing bowl, combine the ground beef, fried onions, sandwich bread crumbs, 40 g melted butter, 7 g salt, and 2 g black pepper. Mix for 60–90 seconds until the mixture looks cohesive and slightly tacky, which helps the rolls hold their shape during simmering.

4. 4

   Lay one cabbage leaf flat with the cupped side facing up and place 55–70 g of filling near the base of the leaf. Fold the sides inward and roll tightly into a neat cylinder, then set seam-side down; repeat until all filling is used.

5. 5

   Line the bottom of a wide pot or Dutch oven with a few extra cabbage pieces to prevent sticking. Arrange the rolls seam-side down in a snug single layer, then add a second layer if needed, keeping the rolls tightly packed so they do not unravel.

6. 6

   Pour in 900 ml meat broth around the rolls (not directly over them) and add 20 g butter, 3 g salt, and 1 g black pepper. Bring the pot to a gentle simmer over medium heat, then reduce to low, cover, and cook for 55–65 minutes until the cabbage is very tender and the meat is fully cooked.

7. 7

   Rest the pot off the heat for 10 minutes so the rolls firm up and the broth settles. Transfer the rolls carefully to a platter and spoon a few tablespoons of the buttery broth over the top before serving.