Persian-Style Stuffed Cabbage Rolls (Dolmeh Kebab)
"Experience the ultimate Persian comfort food with these tender cabbage parcels, simmered in a rich buttery broth for a melt-in-your-mouth savory delight."
Instructions
Bring a large pot of well-salted water to a boil. Add the whole cabbage heads and boil for about 10 minutes, until the outer leaves are softened and pliable.
Carefully remove the cabbages from the pot and let them cool slightly. Gently separate the softened leaves, trimming any thick stems if needed, and set aside to drain.
Heat a skillet over medium heat. Add the ground beef and fried onions, sautéing until the meat is fully cooked and lightly browned. Season with salt and black pepper.
Remove the skillet from the heat and stir in the sandwich bread crumbs until evenly combined. Taste and adjust seasoning if necessary.
Place 1–2 tablespoons of the beef mixture in the center of each cabbage leaf. Fold in the sides and roll gently but firmly into neat parcels.
Arrange the cabbage rolls seam-side down in a steamer basket, fitting them snugly so they hold their shape.
Place the steamer basket over a pot. Add the beef broth and butter to the bottom of the pot and bring to a gentle boil.
Reduce the heat to low, cover with a lid, and steam for about 30 minutes, until the cabbage is tender and the filling is fully cooked and flavorful.