Dolmeh Kebab (دلمه کباب) — Persian Stuffed Cabbage Rolls

• 900 gWhite cabbage (1 medium head; outer damaged leaves removed)
• 450 gRed cabbage (1 small head; outer damaged leaves removed)
• 18 gKosher salt (divided; plus more for blanching water if desired)
• 400 gGround lamb (15–20% fat preferred)
• 250 gGround beef (15–20% fat preferred)
• 180 gFried onions (store-bought crispy fried onions or homemade, cooled)
• 70 gSandwich bread crumbs (from plain sandwich bread, finely ground; about 1 1/2 cups loosely packed)
• 60 gUnsalted butter (melted and cooled slightly)
• 3 gGround black pepper (about 1 teaspoon)
• 900 mlMeat broth (beef or lamb broth, low-sodium if possible)
• 30 gTomato paste (about 2 tablespoons)
• 30 mlLemon juice (about 2 tablespoons)
• 8 gGranulated sugar (about 2 teaspoons; balances cabbage bitterness)
• 15 mlNeutral oil (for greasing the pot; sunflower or canola)

Instructions

1. 1

   Prepare the cabbage leaves: bring a large pot of water to a steady boil (about 100°C/212°F). Core the white and red cabbages, then loosen 18–22 whole leaves. Blanch leaves in batches for 2–4 minutes until flexible. Shock in cold water 1 minute, drain well, and trim thick ribs to flatten without cutting through.

2. 2

   Mix the filling: in a large bowl combine ground lamb, ground beef, fried onions, sandwich bread crumbs, melted butter, 12 g of the salt, and all the black pepper. Mix with your hand for 60–90 seconds until tacky and cohesive, but do not overwork. Refrigerate the mixture for 10 minutes to firm up for easier rolling.

3. 3

   Roll the dolmeh: lay one cabbage leaf flat, rib-side up. Place 45–55 g filling near the base, shape into a short log, then fold the sides inward and roll tightly into a compact cylinder. Repeat with remaining leaves, using red cabbage for a portion of rolls for color. Keep rolls seam-side down to prevent opening.

4. 4

   Build the braising base: in a wide, heavy pot or Dutch oven, add neutral oil and swirl to coat. Whisk meat broth with tomato paste, lemon juice, sugar, and the remaining 6 g salt until smooth. Pour about one-third of this liquid into the pot and bring to a gentle simmer over medium heat (about 5 minutes).

5. 5

   Arrange and braise: nestle cabbage rolls seam-side down in snug layers. Pour in the remaining broth mixture until it comes about halfway up the rolls; add a little water only if needed. Cover with a heatproof plate to keep rolls submerged, then lid the pot and simmer on low for 55–65 minutes, maintaining a quiet bubble.

6. 6

   Finish and serve: uncover and cook 10–12 minutes more to slightly reduce the braising liquid into a light sauce. Check doneness: filling should reach 71°C/160°F and cabbage should be tender. Rest off heat 10 minutes. Spoon sauce over the rolls and serve hot, with extra broth-sauce on the side.