Entree: Turkmenistan – National Cuisine – Kelem Dolmasy (Turkmen stuffed cabbage rolls filled with a savory mix of ground lamb, rice, onions, herbs, and spices, simmered in a tomato-broth)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr

Additional 15 min

Total 1 hr 45 min

Ingredients

- 1 large head green cabbage, about 3 lb (1.4 kg)
- 1 lb (454 g) ground lamb
- 1 cup (185 g) long-grain rice, rinsed
- 1 large onion, finely chopped, about 1 cup (150 g)
- 2 cloves garlic, minced, about 6 g
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) vegetable oil
- 3 cups (720 ml) low-sodium beef or chicken broth (or water with 1 tbsp (15 ml) tomato paste dissolved)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (15 g) chopped fresh parsley or dill
- 1 tbsp (15 ml) lemon juice (optional)
- 1 bay leaf
- 1 medium tomato, thinly sliced to layer in pot (optional), about 1/2 cup (75 g)

Instructions

1. Core the cabbage and carefully separate 12–16 large outer leaves. Blanch the leaves in a large pot of boiling water 3–5 minutes until pliable, then drain and cool. Reserve the remaining cabbage core and any smaller leaves.
2. In a bowl combine ground lamb, rinsed rice, chopped onion, minced garlic, tomato paste, 2 tbsp (30 ml) vegetable oil, parsley or dill, cumin, coriander, salt, black pepper, and lemon juice if using. Mix until well incorporated.
3. Place about 2–3 tbsp (30–45 g) of filling near the stem end of each cabbage leaf. Fold in the sides and roll up tightly to enclose the filling, creating neat rolls.
4. Arrange a layer of reserved cabbage pieces or tomato slices on the bottom of a wide, heavy pot to prevent burning. Place the cabbage rolls seam-side down in the pot in tight rows or a concentric pattern. Add a bay leaf.
5. Pour broth over the rolls until liquid comes about 1/2 inch (1 cm) up the sides of the rolls. Place a small heatproof plate on top of the rolls to keep them submerged. Bring to a gentle simmer over medium-low heat, cover, and cook 45–60 minutes until rice and cabbage are tender.
6. Turn off the heat and let the pot rest covered for 10–15 minutes. Serve warm with a spoonful of the cooking broth and plain yogurt or a simple tomato sauce if desired.