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Cabbage Dolma with Beef & Lamb

Posted by Amber Balakian on

Cabbage Dolma with Beef & Lamb

A traditional dish that my grandmother makes at the peak of summer with fresh produce. It is both healthy and filling, which makes for a meal that you can eat one, two, even three, days in a row!


3/4 lbs each ground beef and lamb

1/2 cup long grain rice (uncooked)

1/2 green bell pepper, chopped fine

1 yellow onion, chopped fine

2 tsp. granulated garlic

1 tsp. each whole, dried sweet basil and whole, dried oregano

2 tsp. each sea salt and cracked fresh pepper

1 large head of green cabbage

1 (16 oz) of Organic Blended Heirloom Tomatoes Recommended: Green Zebra or Cherokee Purple


Mix all the ingredients up to the cabbage, in a large enough bowl, preferably by hand. You don’t want to over mix the meat or it will become tough. Set aside.

Core the cabbage and boil in water until tender. Cut the course ribs out of the large leaves, separate them. Take a three to four ounce ball in your hands and roll it into the shape of a cigar. Place in the bottom half of the cabbage leaf, roll to the center, folding the ends in and complete the roll. Stack the completed roll, seam side down on a few leaves in the bottom of a casserole dish. Pour the heirloom tomato sauce over and drizzle with the lemon juice. Cover and bake in a preheated 350 degree oven for approximately forty five minutes to an hour.

While the dolma’s are baking, heat and reduce my half a 16oz. jar of the Green Zebra tomato sauce. To serve, place a dolma in the center of a plate, pour the reduced sauce around the dolma and top with a dollop of mahdzoon. (plain yogurt).

Serves six as an appetizer or main dish.   

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