Azerbaijani Stuffed Cabbage Rolls (Kələm Dolması)
Kələm dolması Say it: keh-LEM dole-MAH-suh
Azerbaijani cabbage rolls are a practical centerpiece for a gathering: tender leaves hold a herbed meat-and-rice filling, and a lemon-tomato braise turns glossy around them. The flavor moves from soft cabbage and savory lamb or beef to a gentle sweet-sour finish. Serve them for a holiday meal or a weekend table, then rewarm the pot the next day for an easy second serving.
Azerbaijani Stuffed Cabbage Rolls (Kələm Dolması)
Kələm dolması
Pronounced keh-LEM dole-MAH-suh
- Serves
- 6
- Prep
- 40 min
- Cook
- 2 hr 30 min
- Total
- 3 hr 10 min
- Level
- Medium
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Cabbage
Filling
Sauce
Method
Set a big pot of salted water over high heat. Remove the core from the cabbage, put the whole head in, and boil it for 5–8 minutes. As the outer leaves loosen and turn flexible, lift them off with tongs and lay them on a tray. Keep going until you have roughly 18–20 large leaves. When cool enough to handle, slice out each thick central rib without tearing the leaf. Shred the remaining cabbage and keep it for the pot bottom.
For the filling, put the meat, rice, onion, garlic, dill, mint, cilantro, 1 teaspoon salt, black pepper, ground coriander, and allspice in a wide bowl. Work everything together by hand until evenly combined.
Put one leaf on the counter with the stem end facing you. Spoon a generous tablespoon of filling close to that end. Turn the bottom edge over the filling, tuck in both sides, then roll away from you with firm pressure but leave a little slack, since the rice swells as it cooks. Continue with the rest of the leaves and filling.
Scatter the shredded or torn cabbage over the base of a heavy Dutch oven or wide pot. Set the rolls seam side down in snug rings. If you need a second layer, separate the layers with some reserved cabbage or a small heatproof plate.
Whisk the oil, tomato paste, water or broth, the remaining 1/2 teaspoon salt, sugar, and lemon juice in a bowl or jug. Pour it over the rolls; it should reach about halfway up their sides. Add more liquid if the pot looks shallow.
Set a small heatproof plate or lid right on the rolls to hold them under the liquid. Bring the pot to a low simmer over medium heat, then turn the heat to low, cover, and cook for 1 hour 45 minutes to 2 hours, until the cabbage is very soft and the sauce is thick and shiny. Look in now and then; if the pot seems dry, add a splash of water.
Take the pot off the heat and leave it covered for 10 minutes. Serve the rolls warm.
Regional variant: Sour plum cabbage dolma (alça ilə kələm dolması)
Tuck 8–10 halved sour plums (alcha; or one small quince, peeled and sliced) between the rolls before the sauce goes on. Cut the lemon juice to 1 tablespoon and leave the sugar in place; the fruit softens into the braise and deepens its sweet-sour taste.
Cook's notes
- When leaves are on the small side, use two overlapped leaves as one wrapper.
- Use oil for a dairy-free sauce; if you want a richer sauce, swap half the oil for butter.
- The rolls taste good a day later; covered in their sauce, they reheat well.
Serve with
Bring the rolls to the table hot with plain yogurt or garlic-yogurt sauce and warm flatbread. Fresh dill and mint are common alongside.
Make ahead and storage
Keep leftovers covered in the fridge for up to 3 days. Warm them gently in a covered pot, adding a little water first.
