Cabbage Dolma

  • Cabbage Dolma
  • Cabbage Dolma
  • Cabbage Dolma
  • Cabbage Dolma
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Rated 5 out of 5 based on 2 votes


  • 1 x savoy cabbage
  • 2 cups rice washed
  • 2 x onions, diced
  • 3 Tbls olive oil
  • 1 bunch parsley, chopped
  • 1 bunch mint (chopped)
  • 1 bunch dill
  • 2 Tbls lemon juice
  • 1 Tbls tomato paste
  • 1 Tbls pepper paste
  • 1 tspn paprika
  • 1 tspn black pepper
  • 1-2 tspn salt


1-Boil a big pot of water. Take the layers of the cabbage and one by one put it in the hot boiling water till the cabbage layers are soft enough to roll. Do not over boil the cabbage as it may fall apart when trying to roll. Trim any thick portions of leaves so that it will be easier to fold.
2-Sauté the onions for about 5 minutes in a bit of oil. Add the tomato and pepper paste give it a stir and add the rest of the ingredients including paprika, lemon juice, black pepper, dill, mint, parsley, salt and rice. Cook for another minute or two and set aside.
3-Place full tablespoon of filling on the centre of each leaf, adjusting amount of filling according to size of leaf. Bring four corners to centre covering filling. Turn folded sides down and place into saucepan.
4- Fill the saucepan to the top with hot water just enought to cover the dolmas drizzling some olive oil on top and cook.
5-You need to make sure you cook on high until the water boils. Once the water has boiled you need to turn down the heat while the rice cooks slowly. Cooking time should be about 45 minutes to an hour .

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  • love it, your version is healthy one


    by Vesna PJ on 16/10/2014, 09:10
    Vesna PJ