Thread: rec: Stuffed Cabbage, Iranian Style

On Mon 06 Oct 2008 10:41:26a, Jean B. told us...

> The aforementioned booklet is quite interesting, both in good and
> possibly bad ways. I did not intend to post another recipe from
> it, but this caught my eye and might be a worthy addition to the
> stuffed cabbage realm.
>
> Dolmeh Kalam
> Source: untitled, undated (but old) booklet by The Women's
> Association of the Tehran Community Church.
> Formatted by Jean B.
>
> 1 1/2 c rice
> 2 lbs ground meat
> 1 Tbsp chopped parsley
> 1 Tbsp chopped tarragon
> 1 Tbsp chopped leek top
> 1 Tbsp chopped basil
> 1 Tbsp chopped mint
> 2 c chopped celery
> 1 tsp chopped dill
> salt and pepper
> 4 Tbsps fat
> 1 tender cabbage
>
> Using the fingers, thoroughly mix all of the ingredients except
> the cabbage.
> Separate the cabbage leaves, and pour boiling water over them
> to wilt, or if necessary put over a fire for 2 or 3 minutes. Cut
> the center rib from cabbage leaves and use to cover the bottom of
> the pot.
> Using 1/2 cabbage leaf, put a small Tbsp of the mixture on the
> leaf and fold over carefully so that the meat mixture is well
> wrapped. Lay in the pot with the folded side down. Repeat until
> ingredients are used up and the pot is filled.
> Add 2 c water to the pot and cook slowly one hour or more.
> When tender, serve as a main dish.
> If desired, 1 lb of prunes and 8 fresh tomatoes, cooked
> separately in 2 c water, may be added to the dolmehs for the
> second half of the cooking time.
>

That sounds really interesting, Jean, and definitely nothing at all like
the stuffed cabbage I usually make. I'll have to give this a try.

Thanks for posting!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Monday, 10(X)/06(VI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 12hrs 11mins
*******************************************
It's stuck. Push the red button.
*******************************************

"Jean B." wrote:
>
> The aforementioned booklet is quite interesting, both in good and
> possibly bad ways. I did not intend to post another recipe from
> it, but this caught my eye and might be a worthy addition to the
> stuffed cabbage realm.
>
> Dolmeh Kalam
> Source: untitled, undated (but old) booklet by The Women's
> Association of the Tehran Community Church.
> Formatted by Jean B.
>
> 1 1/2 c rice
> 2 lbs ground meat
> 1 Tbsp chopped parsley
> 1 Tbsp chopped tarragon
> 1 Tbsp chopped leek top
> 1 Tbsp chopped basil
> 1 Tbsp chopped mint
> 2 c chopped celery
> 1 tsp chopped dill
> salt and pepper
> 4 Tbsps fat
> 1 tender cabbage
>
> Using the fingers, thoroughly mix all of the ingredients except
> the cabbage.
> Separate the cabbage leaves, and pour boiling water over them
> to wilt, or if necessary put over a fire for 2 or 3 minutes. Cut
> the center rib from cabbage leaves and use to cover the bottom of
> the pot.
> Using 1/2 cabbage leaf, put a small Tbsp of the mixture on the
> leaf and fold over carefully so that the meat mixture is well
> wrapped. Lay in the pot with the folded side down. Repeat until
> ingredients are used up and the pot is filled.
> Add 2 c water to the pot and cook slowly one hour or more.
> When tender, serve as a main dish.
> If desired, 1 lb of prunes and 8 fresh tomatoes, cooked
> separately in 2 c water, may be added to the dolmehs for the
> second half of the cooking time.
>
> --
> Jean B.


The recipe I have for that uses cooked split peas and rice as part of
the stuffing and adds sugar and vinegar to finish the cooking liquid at
the end.

On Mon 06 Oct 2008 06:08:49p, Arri London told us...

>
>
> "Jean B." wrote:
>>
>> The aforementioned booklet is quite interesting, both in good and
>> possibly bad ways. I did not intend to post another recipe from
>> it, but this caught my eye and might be a worthy addition to the
>> stuffed cabbage realm.
>>
>> Dolmeh Kalam
>> Source: untitled, undated (but old) booklet by The Women's
>> Association of the Tehran Community Church.
>> Formatted by Jean B.
>>
>> 1 1/2 c rice
>> 2 lbs ground meat
>> 1 Tbsp chopped parsley
>> 1 Tbsp chopped tarragon
>> 1 Tbsp chopped leek top
>> 1 Tbsp chopped basil
>> 1 Tbsp chopped mint
>> 2 c chopped celery
>> 1 tsp chopped dill
>> salt and pepper
>> 4 Tbsps fat
>> 1 tender cabbage
>>
>> Using the fingers, thoroughly mix all of the ingredients except
>> the cabbage.
>> Separate the cabbage leaves, and pour boiling water over them
>> to wilt, or if necessary put over a fire for 2 or 3 minutes. Cut
>> the center rib from cabbage leaves and use to cover the bottom of
>> the pot.
>> Using 1/2 cabbage leaf, put a small Tbsp of the mixture on the
>> leaf and fold over carefully so that the meat mixture is well
>> wrapped. Lay in the pot with the folded side down. Repeat until
>> ingredients are used up and the pot is filled.
>> Add 2 c water to the pot and cook slowly one hour or more.
>> When tender, serve as a main dish.
>> If desired, 1 lb of prunes and 8 fresh tomatoes, cooked
>> separately in 2 c water, may be added to the dolmehs for the
>> second half of the cooking time.
>>
>> --
>> Jean B.
>
>
> The recipe I have for that uses cooked split peas and rice as part of
> the stuffing and adds sugar and vinegar to finish the cooking liquid at
> the end.
>

That sounds good, too. I like a sweet/sour sauce with stuffed cabbage. I
have another one which includes raisins.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Monday, 10(X)/06(VI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
5wks 5hrs 15mins
*******************************************
If it weren't for the last minute,
nothing would get done.

On Oct 6, 9:46 pm, Wayne Boatwright <wayneboatwri...@geemail.com>
wrote:
> On Mon 06 Oct 2008 06:08:49p, Arri London told us...
>
>
>
>
>
> > "Jean B." wrote:
>
> >> The aforementioned booklet is quite interesting, both in good and
> >> possibly bad ways. I did not intend to post another recipe from
> >> it, but this caught my eye and might be a worthy addition to the
> >> stuffed cabbage realm.
>
> >> Dolmeh Kalam
> >> Source: untitled, undated (but old) booklet by The Women's
> >> Association of the Tehran Community Church.
> >> Formatted by Jean B.
>
> >> 1 1/2 c rice
> >> 2 lbs ground meat
> >> 1 Tbsp chopped parsley
> >> 1 Tbsp chopped tarragon
> >> 1 Tbsp chopped leek top
> >> 1 Tbsp chopped basil
> >> 1 Tbsp chopped mint
> >> 2 c chopped celery
> >> 1 tsp chopped dill
> >> salt and pepper
> >> 4 Tbsps fat
> >> 1 tender cabbage
>
> >> Using the fingers, thoroughly mix all of the ingredients except
> >> the cabbage.
> >> Separate the cabbage leaves, and pour boiling water over them
> >> to wilt, or if necessary put over a fire for 2 or 3 minutes. Cut
> >> the center rib from cabbage leaves and use to cover the bottom of
> >> the pot.
> >> Using 1/2 cabbage leaf, put a small Tbsp of the mixture on the
> >> leaf and fold over carefully so that the meat mixture is well
> >> wrapped. Lay in the pot with the folded side down. Repeat until
> >> ingredients are used up and the pot is filled.
> >> Add 2 c water to the pot and cook slowly one hour or more.
> >> When tender, serve as a main dish.
> >> If desired, 1 lb of prunes and 8 fresh tomatoes, cooked
> >> separately in 2 c water, may be added to the dolmehs for the
> >> second half of the cooking time.
>
> >> --
> >> Jean B.
>
> > The recipe I have for that uses cooked split peas and rice as part of
> > the stuffing and adds sugar and vinegar to finish the cooking liquid at
> > the end.
>
> That sounds good, too. I like a sweet/sour sauce with stuffed cabbage. I
> have another one which includes raisins.
>
> --
> Wayne Boatwright
> (correct the spelling of "geemail" to reply)
>
> *******************************************
> Date: Monday, 10(X)/06(VI)/08(MMVIII)
> *******************************************
> Countdown till Veteran's Day
> 5wks 5hrs 15mins
> *******************************************
> If it weren't for the last minute,
> nothing would get done.

The prunes are an interesting twist. And split peas. Golumpki will
never be the same.

bulka

Wayne Boatwright wrote:
> On Mon 06 Oct 2008 10:41:26a, Jean B. told us...
>
>> The aforementioned booklet is quite interesting, both in good and
>> possibly bad ways. I did not intend to post another recipe from
>> it, but this caught my eye and might be a worthy addition to the
>> stuffed cabbage realm.
>>
>> Dolmeh Kalam
>> Source: untitled, undated (but old) booklet by The Women's
>> Association of the Tehran Community Church.
>> Formatted by Jean B.
>>
>> 1 1/2 c rice
>> 2 lbs ground meat
>> 1 Tbsp chopped parsley
>> 1 Tbsp chopped tarragon
>> 1 Tbsp chopped leek top
>> 1 Tbsp chopped basil
>> 1 Tbsp chopped mint
>> 2 c chopped celery
>> 1 tsp chopped dill
>> salt and pepper
>> 4 Tbsps fat
>> 1 tender cabbage
>>
>> Using the fingers, thoroughly mix all of the ingredients except
>> the cabbage.
>> Separate the cabbage leaves, and pour boiling water over them
>> to wilt, or if necessary put over a fire for 2 or 3 minutes. Cut
>> the center rib from cabbage leaves and use to cover the bottom of
>> the pot.
>> Using 1/2 cabbage leaf, put a small Tbsp of the mixture on the
>> leaf and fold over carefully so that the meat mixture is well
>> wrapped. Lay in the pot with the folded side down. Repeat until
>> ingredients are used up and the pot is filled.
>> Add 2 c water to the pot and cook slowly one hour or more.
>> When tender, serve as a main dish.
>> If desired, 1 lb of prunes and 8 fresh tomatoes, cooked
>> separately in 2 c water, may be added to the dolmehs for the
>> second half of the cooking time.
>>
>
> That sounds really interesting, Jean, and definitely nothing at all like
> the stuffed cabbage I usually make. I'll have to give this a try.
>
> Thanks for posting!
>
Yes, the fact that it was so different caught my eye!

--
Jean B.

Arri London wrote:
>
> "Jean B." wrote:
>> The aforementioned booklet is quite interesting, both in good and
>> possibly bad ways. I did not intend to post another recipe from
>> it, but this caught my eye and might be a worthy addition to the
>> stuffed cabbage realm.
>>
>> Dolmeh Kalam
>> Source: untitled, undated (but old) booklet by The Women's
>> Association of the Tehran Community Church.
>> Formatted by Jean B.
>>
>> 1 1/2 c rice
>> 2 lbs ground meat
>> 1 Tbsp chopped parsley
>> 1 Tbsp chopped tarragon
>> 1 Tbsp chopped leek top
>> 1 Tbsp chopped basil
>> 1 Tbsp chopped mint
>> 2 c chopped celery
>> 1 tsp chopped dill
>> salt and pepper
>> 4 Tbsps fat
>> 1 tender cabbage
>>
>> Using the fingers, thoroughly mix all of the ingredients except
>> the cabbage.
>> Separate the cabbage leaves, and pour boiling water over them
>> to wilt, or if necessary put over a fire for 2 or 3 minutes. Cut
>> the center rib from cabbage leaves and use to cover the bottom of
>> the pot.
>> Using 1/2 cabbage leaf, put a small Tbsp of the mixture on the
>> leaf and fold over carefully so that the meat mixture is well
>> wrapped. Lay in the pot with the folded side down. Repeat until
>> ingredients are used up and the pot is filled.
>> Add 2 c water to the pot and cook slowly one hour or more.
>> When tender, serve as a main dish.
>> If desired, 1 lb of prunes and 8 fresh tomatoes, cooked
>> separately in 2 c water, may be added to the dolmehs for the
>> second half of the cooking time.
>>
>> --
>> Jean B.
>
>
> The recipe I have for that uses cooked split peas and rice as part of
> the stuffing and adds sugar and vinegar to finish the cooking liquid at
> the end.

Have you tried that? Is it palatable?

--
Jean B.

Wayne Boatwright wrote:
> On Mon 06 Oct 2008 06:08:49p, Arri London told us...
>
>>
>> "Jean B." wrote:
>>> The aforementioned booklet is quite interesting, both in good and
>>> possibly bad ways. I did not intend to post another recipe from
>>> it, but this caught my eye and might be a worthy addition to the
>>> stuffed cabbage realm.
>>>
>>> Dolmeh Kalam
>>> Source: untitled, undated (but old) booklet by The Women's
>>> Association of the Tehran Community Church.
>>> Formatted by Jean B.
>>>
>>> 1 1/2 c rice
>>> 2 lbs ground meat
>>> 1 Tbsp chopped parsley
>>> 1 Tbsp chopped tarragon
>>> 1 Tbsp chopped leek top
>>> 1 Tbsp chopped basil
>>> 1 Tbsp chopped mint
>>> 2 c chopped celery
>>> 1 tsp chopped dill
>>> salt and pepper
>>> 4 Tbsps fat
>>> 1 tender cabbage
>>>
>>> Using the fingers, thoroughly mix all of the ingredients except
>>> the cabbage.
>>> Separate the cabbage leaves, and pour boiling water over them
>>> to wilt, or if necessary put over a fire for 2 or 3 minutes. Cut
>>> the center rib from cabbage leaves and use to cover the bottom of
>>> the pot.
>>> Using 1/2 cabbage leaf, put a small Tbsp of the mixture on the
>>> leaf and fold over carefully so that the meat mixture is well
>>> wrapped. Lay in the pot with the folded side down. Repeat until
>>> ingredients are used up and the pot is filled.
>>> Add 2 c water to the pot and cook slowly one hour or more.
>>> When tender, serve as a main dish.
>>> If desired, 1 lb of prunes and 8 fresh tomatoes, cooked
>>> separately in 2 c water, may be added to the dolmehs for the
>>> second half of the cooking time.
>>>
>>> --
>>> Jean B.
>>
>> The recipe I have for that uses cooked split peas and rice as part of
>> the stuffing and adds sugar and vinegar to finish the cooking liquid at
>> the end.
>>
>
> That sounds good, too. I like a sweet/sour sauce with stuffed cabbage. I
> have another one which includes raisins.
>
I was kind-of leery of the braising liquid--either plain water or
with the tomatoes and prunes. I like Arri's idea better.

--
Jean B.

bulka wrote:
> On Oct 6, 9:46 pm, Wayne Boatwright <wayneboatwri...@geemail.com>
> wrote:
>> On Mon 06 Oct 2008 06:08:49p, Arri London told us...
>>
>>
>>
>>
>>
>>> "Jean B." wrote:
>>>> The aforementioned booklet is quite interesting, both in good and
>>>> possibly bad ways. I did not intend to post another recipe from
>>>> it, but this caught my eye and might be a worthy addition to the
>>>> stuffed cabbage realm.
>>>> Dolmeh Kalam
>>>> Source: untitled, undated (but old) booklet by The Women's
>>>> Association of the Tehran Community Church.
>>>> Formatted by Jean B.
>>>> 1 1/2 c rice
>>>> 2 lbs ground meat
>>>> 1 Tbsp chopped parsley
>>>> 1 Tbsp chopped tarragon
>>>> 1 Tbsp chopped leek top
>>>> 1 Tbsp chopped basil
>>>> 1 Tbsp chopped mint
>>>> 2 c chopped celery
>>>> 1 tsp chopped dill
>>>> salt and pepper
>>>> 4 Tbsps fat
>>>> 1 tender cabbage
>>>> Using the fingers, thoroughly mix all of the ingredients except
>>>> the cabbage.
>>>> Separate the cabbage leaves, and pour boiling water over them
>>>> to wilt, or if necessary put over a fire for 2 or 3 minutes. Cut
>>>> the center rib from cabbage leaves and use to cover the bottom of
>>>> the pot.
>>>> Using 1/2 cabbage leaf, put a small Tbsp of the mixture on the
>>>> leaf and fold over carefully so that the meat mixture is well
>>>> wrapped. Lay in the pot with the folded side down. Repeat until
>>>> ingredients are used up and the pot is filled.
>>>> Add 2 c water to the pot and cook slowly one hour or more.
>>>> When tender, serve as a main dish.
>>>> If desired, 1 lb of prunes and 8 fresh tomatoes, cooked
>>>> separately in 2 c water, may be added to the dolmehs for the
>>>> second half of the cooking time.
>>>> --
>>>> Jean B.
>>> The recipe I have for that uses cooked split peas and rice as part of
>>> the stuffing and adds sugar and vinegar to finish the cooking liquid at
>>> the end.
>> That sounds good, too. I like a sweet/sour sauce with stuffed cabbage. I
>> have another one which includes raisins.
>>
>> --
>> Wayne Boatwright
>> (correct the spelling of "geemail" to reply)
>>
>> *******************************************
>> Date: Monday, 10(X)/06(VI)/08(MMVIII)
>> *******************************************
>> Countdown till Veteran's Day
>> 5wks 5hrs 15mins
>> *******************************************
>> If it weren't for the last minute,
>> nothing would get done.
>
> The prunes are an interesting twist. And split peas. Golumpki will
> never be the same.
>
> bulka
>
Prunes I could see. Possibly. But I'd want a sour element too.
I can almost see the braising liquid... Oh no, I'd better not say
that, or someone might shoot me.... (I was thinking of
pomegranate juice and Georgian cuisine....)

--
Jean B.

On Tue 07 Oct 2008 08:19:36a, Jean B. told us...

> Wayne Boatwright wrote:
>> On Mon 06 Oct 2008 06:08:49p, Arri London told us...
>>
>>>
>>> "Jean B." wrote:
>>>> The aforementioned booklet is quite interesting, both in good and
>>>> possibly bad ways. I did not intend to post another recipe from
>>>> it, but this caught my eye and might be a worthy addition to the
>>>> stuffed cabbage realm.
>>>>
>>>> Dolmeh Kalam
>>>> Source: untitled, undated (but old) booklet by The Women's
>>>> Association of the Tehran Community Church.
>>>> Formatted by Jean B.
>>>>
>>>> 1 1/2 c rice
>>>> 2 lbs ground meat
>>>> 1 Tbsp chopped parsley
>>>> 1 Tbsp chopped tarragon
>>>> 1 Tbsp chopped leek top
>>>> 1 Tbsp chopped basil
>>>> 1 Tbsp chopped mint
>>>> 2 c chopped celery
>>>> 1 tsp chopped dill
>>>> salt and pepper
>>>> 4 Tbsps fat
>>>> 1 tender cabbage
>>>>
>>>> Using the fingers, thoroughly mix all of the ingredients except
>>>> the cabbage.
>>>> Separate the cabbage leaves, and pour boiling water over them
>>>> to wilt, or if necessary put over a fire for 2 or 3 minutes. Cut
>>>> the center rib from cabbage leaves and use to cover the bottom of
>>>> the pot.
>>>> Using 1/2 cabbage leaf, put a small Tbsp of the mixture on the
>>>> leaf and fold over carefully so that the meat mixture is well
>>>> wrapped. Lay in the pot with the folded side down. Repeat until
>>>> ingredients are used up and the pot is filled.
>>>> Add 2 c water to the pot and cook slowly one hour or more.
>>>> When tender, serve as a main dish.
>>>> If desired, 1 lb of prunes and 8 fresh tomatoes, cooked
>>>> separately in 2 c water, may be added to the dolmehs for the
>>>> second half of the cooking time.
>>>>
>>>> --
>>>> Jean B.
>>>
>>> The recipe I have for that uses cooked split peas and rice as part of
>>> the stuffing and adds sugar and vinegar to finish the cooking liquid
>>> at the end.
>>>
>>
>> That sounds good, too. I like a sweet/sour sauce with stuffed cabbage.
>> I have another one which includes raisins.
>>
> I was kind-of leery of the braising liquid--either plain water or
> with the tomatoes and prunes. I like Arri's idea better.
>

Yes, I thought Arri's addition was an improvement. I don't think plain
water would be very good, but I could see using the tomatoes and prunes, as
they would cook down to a nice sauce.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)

*******************************************
Date: Tuesday, 10(X)/07(VII)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 6dys 14hrs 56mins
*******************************************
When you sneeze, all the numbers in
your head go up by one. --George Carlin

Wayne Boatwright wrote:
> On Tue 07 Oct 2008 08:19:36a, Jean B. told us...
>
>> Wayne Boatwright wrote:
>>> On Mon 06 Oct 2008 06:08:49p, Arri London told us...
>>>
>>>> "Jean B." wrote:
>>>>> The aforementioned booklet is quite interesting, both in good and
>>>>> possibly bad ways. I did not intend to post another recipe from
>>>>> it, but this caught my eye and might be a worthy addition to the
>>>>> stuffed cabbage realm.
>>>>>
>>>>> Dolmeh Kalam
>>>>> Source: untitled, undated (but old) booklet by The Women's
>>>>> Association of the Tehran Community Church.
>>>>> Formatted by Jean B.
>>>>>
>>>>> 1 1/2 c rice
>>>>> 2 lbs ground meat
>>>>> 1 Tbsp chopped parsley
>>>>> 1 Tbsp chopped tarragon
>>>>> 1 Tbsp chopped leek top
>>>>> 1 Tbsp chopped basil
>>>>> 1 Tbsp chopped mint
>>>>> 2 c chopped celery
>>>>> 1 tsp chopped dill
>>>>> salt and pepper
>>>>> 4 Tbsps fat
>>>>> 1 tender cabbage
>>>>>
>>>>> Using the fingers, thoroughly mix all of the ingredients except
>>>>> the cabbage.
>>>>> Separate the cabbage leaves, and pour boiling water over them
>>>>> to wilt, or if necessary put over a fire for 2 or 3 minutes. Cut
>>>>> the center rib from cabbage leaves and use to cover the bottom of
>>>>> the pot.
>>>>> Using 1/2 cabbage leaf, put a small Tbsp of the mixture on the
>>>>> leaf and fold over carefully so that the meat mixture is well
>>>>> wrapped. Lay in the pot with the folded side down. Repeat until
>>>>> ingredients are used up and the pot is filled.
>>>>> Add 2 c water to the pot and cook slowly one hour or more.
>>>>> When tender, serve as a main dish.
>>>>> If desired, 1 lb of prunes and 8 fresh tomatoes, cooked
>>>>> separately in 2 c water, may be added to the dolmehs for the
>>>>> second half of the cooking time.
>>>>>
>>>>> --
>>>>> Jean B.
>>>> The recipe I have for that uses cooked split peas and rice as part of
>>>> the stuffing and adds sugar and vinegar to finish the cooking liquid
>>>> at the end.
>>>>
>>> That sounds good, too. I like a sweet/sour sauce with stuffed cabbage.
>>> I have another one which includes raisins.
>>>
>> I was kind-of leery of the braising liquid--either plain water or
>> with the tomatoes and prunes. I like Arri's idea better.
>>
>
> Yes, I thought Arri's addition was an improvement. I don't think plain
> water would be very good, but I could see using the tomatoes and prunes, as
> they would cook down to a nice sauce.
>
>
The prunes and tomatoes still sounded lacking to me.

--
Jean B.

Jean B. <[email protected]> wrote:

> Dolmeh Kalam
> Source: untitled, undated (but old) booklet by The Women's
> Association of the Tehran Community Church.
> Formatted by Jean B.
>
> 1 1/2 c rice
> 2 lbs ground meat
> 1 Tbsp chopped parsley
> 1 Tbsp chopped tarragon
> 1 Tbsp chopped leek top
> 1 Tbsp chopped basil
> 1 Tbsp chopped mint
> 2 c chopped celery
> 1 tsp chopped dill
> salt and pepper
> 4 Tbsps fat
> 1 tender cabbage
[snip]

At the basic level, this is not at all an unusual recipe, even from the
European or American viewpoint. It somehow appears westernised. Even
the stuffing is not at all "exotic". Its name says it all. "Dolmeh" is
obviously the same thing as tolma/dolma/dolmades, originally an ancient
Armenian dish which has long become popular in Turkey, Greece, Persia
and the Middle East. It was and still is most ofen made with grape
leaves, but using other leaves is not unknown, either. "Kalam" is
"cabbage" in Farsi. Russian golubtsi, Polish golabki, Ukrainian and
Slovak holubki (the words all meaning "little pigeons" or "doves"),
Hungarian töltött káposzta, and Yugoslavian sarma (which is a Turkish
word) are basically the same stuffed-cabbage dish, with the stuffing at
the very least containing ground meat, rice and seasonings. German
Kohlrouladen and Austrian Krautwickel often omit rice and sometimes
replace it with potatoes.

Victor

Victor Sack wrote:
> Jean B. <[email protected]> wrote:
>
>> Dolmeh Kalam
>> Source: untitled, undated (but old) booklet by The Women's
>> Association of the Tehran Community Church.
>> Formatted by Jean B.
>>
>> 1 1/2 c rice
>> 2 lbs ground meat
>> 1 Tbsp chopped parsley
>> 1 Tbsp chopped tarragon
>> 1 Tbsp chopped leek top
>> 1 Tbsp chopped basil
>> 1 Tbsp chopped mint
>> 2 c chopped celery
>> 1 tsp chopped dill
>> salt and pepper
>> 4 Tbsps fat
>> 1 tender cabbage
> [snip]
>
> At the basic level, this is not at all an unusual recipe, even from the
> European or American viewpoint. It somehow appears westernised. Even
> the stuffing is not at all "exotic". Its name says it all. "Dolmeh" is
> obviously the same thing as tolma/dolma/dolmades, originally an ancient
> Armenian dish which has long become popular in Turkey, Greece, Persia
> and the Middle East. It was and still is most ofen made with grape
> leaves, but using other leaves is not unknown, either. "Kalam" is
> "cabbage" in Farsi. Russian golubtsi, Polish golabki, Ukrainian and
> Slovak holubki (the words all meaning "little pigeons" or "doves"),
> Hungarian töltött káposzta, and Yugoslavian sarma (which is a Turkish
> word) are basically the same stuffed-cabbage dish, with the stuffing at
> the very least containing ground meat, rice and seasonings. German
> Kohlrouladen and Austrian Krautwickel often omit rice and sometimes
> replace it with potatoes.
>
> Victor

Oh good! I was hoping you'd comment. The tarragon in that mix
struck ME as unusual, but perhaps you have seen that before. I am
glad to see all of the variants you mention and will have to do
some research on them. It seems one could write a whole book just
on stuffed cabbage!

--
Jean B.

"Jean B." wrote:
>
> Wayne Boatwright wrote:
> > On Mon 06 Oct 2008 06:08:49p, Arri London told us...
> >
> >>
> >> "Jean B." wrote:

<snip recipe>

> >> The recipe I have for that uses cooked split peas and rice as part of
> >> the stuffing and adds sugar and vinegar to finish the cooking liquid at
> >> the end.
> >>
> >
> > That sounds good, too. I like a sweet/sour sauce with stuffed cabbage. I
> > have another one which includes raisins.
> >
> I was kind-of leery of the braising liquid--either plain water or
> with the tomatoes and prunes. I like Arri's idea better.
>
> --
> Jean B.

Not my idea From a book called 'Persian Cookery'. The sweet/sour
thing is given as 1/3 cup sugar plus 1/2 cup vinegar to the existing
cooking liquid of about 2 cups water.
There is another variation with tomato sauce and lemon juice used as the
cooking liquid.

"Jean B." wrote:
>
> Arri London wrote:
> >
> > "Jean B." wrote:
> >> The aforementioned booklet is quite interesting, both in good and
> >> possibly bad ways. I did not intend to post another recipe from
> >> it, but this caught my eye and might be a worthy addition to the
> >> stuffed cabbage realm.
> >>
> >> Dolmeh Kalam
> >> Source: untitled, undated (but old) booklet by The Women's
> >> Association of the Tehran Community Church.
> >> Formatted by Jean B.
> >>
> >> 1 1/2 c rice
> >> 2 lbs ground meat
> >> 1 Tbsp chopped parsley
> >> 1 Tbsp chopped tarragon
> >> 1 Tbsp chopped leek top
> >> 1 Tbsp chopped basil
> >> 1 Tbsp chopped mint
> >> 2 c chopped celery
> >> 1 tsp chopped dill
> >> salt and pepper
> >> 4 Tbsps fat
> >> 1 tender cabbage
> >>
> >> Using the fingers, thoroughly mix all of the ingredients except
> >> the cabbage.
> >> Separate the cabbage leaves, and pour boiling water over them
> >> to wilt, or if necessary put over a fire for 2 or 3 minutes. Cut
> >> the center rib from cabbage leaves and use to cover the bottom of
> >> the pot.
> >> Using 1/2 cabbage leaf, put a small Tbsp of the mixture on the
> >> leaf and fold over carefully so that the meat mixture is well
> >> wrapped. Lay in the pot with the folded side down. Repeat until
> >> ingredients are used up and the pot is filled.
> >> Add 2 c water to the pot and cook slowly one hour or more.
> >> When tender, serve as a main dish.
> >> If desired, 1 lb of prunes and 8 fresh tomatoes, cooked
> >> separately in 2 c water, may be added to the dolmehs for the
> >> second half of the cooking time.
> >>
> >> --
> >> Jean B.
> >
> >
> > The recipe I have for that uses cooked split peas and rice as part of
> > the stuffing and adds sugar and vinegar to finish the cooking liquid at
> > the end.
>
> Have you tried that? Is it palatable?
>

Yes of course! Rarely publish recipes here that we haven't eaten The
original calls for beef, but we use lamb or pork instead.
Sweet and sour goes very well with green and red cabbage.

Arri London wrote:
>
> "Jean B." wrote:
>> Wayne Boatwright wrote:
>>> On Mon 06 Oct 2008 06:08:49p, Arri London told us...
>>>
>>>> "Jean B." wrote:
>
> <snip recipe>
>
>>>> The recipe I have for that uses cooked split peas and rice as part of
>>>> the stuffing and adds sugar and vinegar to finish the cooking liquid at
>>>> the end.
>>>>
>>> That sounds good, too. I like a sweet/sour sauce with stuffed cabbage. I
>>> have another one which includes raisins.
>>>
>> I was kind-of leery of the braising liquid--either plain water or
>> with the tomatoes and prunes. I like Arri's idea better.
>>
>> --
>> Jean B.
>
> Not my idea From a book called 'Persian Cookery'. The sweet/sour
> thing is given as 1/3 cup sugar plus 1/2 cup vinegar to the existing
> cooking liquid of about 2 cups water.
> There is another variation with tomato sauce and lemon juice used as the
> cooking liquid.

Well, I should have said this idea that you posted.

--
Jean B.

Arri London wrote:
>
> "Jean B." wrote:
>> Arri London wrote:
>>> "Jean B." wrote:
>>>> The aforementioned booklet is quite interesting, both in good and
>>>> possibly bad ways. I did not intend to post another recipe from
>>>> it, but this caught my eye and might be a worthy addition to the
>>>> stuffed cabbage realm.
>>>>
>>>> Dolmeh Kalam
>>>> Source: untitled, undated (but old) booklet by The Women's
>>>> Association of the Tehran Community Church.
>>>> Formatted by Jean B.
>>>>
>>>> 1 1/2 c rice
>>>> 2 lbs ground meat
>>>> 1 Tbsp chopped parsley
>>>> 1 Tbsp chopped tarragon
>>>> 1 Tbsp chopped leek top
>>>> 1 Tbsp chopped basil
>>>> 1 Tbsp chopped mint
>>>> 2 c chopped celery
>>>> 1 tsp chopped dill
>>>> salt and pepper
>>>> 4 Tbsps fat
>>>> 1 tender cabbage
>>>>
>>>> Using the fingers, thoroughly mix all of the ingredients except
>>>> the cabbage.
>>>> Separate the cabbage leaves, and pour boiling water over them
>>>> to wilt, or if necessary put over a fire for 2 or 3 minutes. Cut
>>>> the center rib from cabbage leaves and use to cover the bottom of
>>>> the pot.
>>>> Using 1/2 cabbage leaf, put a small Tbsp of the mixture on the
>>>> leaf and fold over carefully so that the meat mixture is well
>>>> wrapped. Lay in the pot with the folded side down. Repeat until
>>>> ingredients are used up and the pot is filled.
>>>> Add 2 c water to the pot and cook slowly one hour or more.
>>>> When tender, serve as a main dish.
>>>> If desired, 1 lb of prunes and 8 fresh tomatoes, cooked
>>>> separately in 2 c water, may be added to the dolmehs for the
>>>> second half of the cooking time.
>>>>
>>>> --
>>>> Jean B.
>>>
>>> The recipe I have for that uses cooked split peas and rice as part of
>>> the stuffing and adds sugar and vinegar to finish the cooking liquid at
>>> the end.
>> Have you tried that? Is it palatable?
>>
>
> Yes of course! Rarely publish recipes here that we haven't eaten The
> original calls for beef, but we use lamb or pork instead.
> Sweet and sour goes very well with green and red cabbage.

I didn't see a recipe. Maybe I need to search for one posted in
the past?

--
Jean B.

"Jean B." wrote:
>
> Arri London wrote:
> >
> > "Jean B." wrote:
> >> Arri London wrote:
> >>> "Jean B." wrote:
> >>>> The aforementioned booklet is quite interesting, both in good and
> >>>> possibly bad ways. I did not intend to post another recipe from
> >>>> it, but this caught my eye and might be a worthy addition to the
> >>>> stuffed cabbage realm.
> >>>>
>
<snip>


> >>>> --
> >>>> Jean B.
> >>>
> >>> The recipe I have for that uses cooked split peas and rice as part of
> >>> the stuffing and adds sugar and vinegar to finish the cooking liquid at
> >>> the end.
> >> Have you tried that? Is it palatable?
> >>
> >
> > Yes of course! Rarely publish recipes here that we haven't eaten The
> > original calls for beef, but we use lamb or pork instead.
> > Sweet and sour goes very well with green and red cabbage.
>
> I didn't see a recipe. Maybe I need to search for one posted in
> the past?

No...here it is, paraphrased.

1 large head cabbage
1/4 cup yellow split peas
1 cup water
1 lb ground beef
1 medium onion, finely chopped
1/4 cup cooked rice
1/2 cup chopped parsley
1/4 tsp pepper
1/2 tsp cinnamon (we use just a pinch)
1 tsp salt
1 1/2 cups water or broth

1/3 cup sugar
1/2 cup vinegar

Core cabbage, blanch in boiling water until just soft. Drain well,
remove leaves and cut out the mid rib.
Cook yellow peas in water until done.
Put meat, onions, rice, parsley, split peas and seasoning in a bowl and
mix well. Put one tablespoon of filling in each leaf and roll into
packages.
Line the bottom of a large pan with unused leaves and scraps. Pack in
the stuffed leaves, placing more leaves between layers. Pour water/broth
and simmer for about 35 minutes. Mix sugar and vinegar, add to the pot
and cook another 20 minutes.

"Jean B." wrote:
>
> Arri London wrote:
> >
> > "Jean B." wrote:
> >> Wayne Boatwright wrote:
> >>> On Mon 06 Oct 2008 06:08:49p, Arri London told us...
> >>>
> >>>> "Jean B." wrote:
> >
> > <snip recipe>
> >
> >>>> The recipe I have for that uses cooked split peas and rice as part of
> >>>> the stuffing and adds sugar and vinegar to finish the cooking liquid at
> >>>> the end.
> >>>>
> >>> That sounds good, too. I like a sweet/sour sauce with stuffed cabbage. I
> >>> have another one which includes raisins.
> >>>
> >> I was kind-of leery of the braising liquid--either plain water or
> >> with the tomatoes and prunes. I like Arri's idea better.
> >>
> >> --
> >> Jean B.
> >
> > Not my idea From a book called 'Persian Cookery'. The sweet/sour
> > thing is given as 1/3 cup sugar plus 1/2 cup vinegar to the existing
> > cooking liquid of about 2 cups water.
> > There is another variation with tomato sauce and lemon juice used as the
> > cooking liquid.
>
> Well, I should have said this idea that you posted.
>
> --
> Jean B.

LOL. I rarely have a good idea ;P

"Jean B." <[email protected]> wrote in message
news:[email protected]..
> The aforementioned booklet is quite interesting, both in good and possibly
> bad ways. I did not intend to post another recipe from it, but this
> caught my eye and might be a worthy addition to the stuffed cabbage realm.
>
> Dolmeh Kalam
> Source: untitled, undated (but old) booklet by The Women's Association of
> the Tehran Community Church.
> Formatted by Jean B.
>
> 1 1/2 c rice
> 2 lbs ground meat
> 1 Tbsp chopped parsley
> 1 Tbsp chopped tarragon
> 1 Tbsp chopped leek top
> 1 Tbsp chopped basil
> 1 Tbsp chopped mint
> 2 c chopped celery
> 1 tsp chopped dill
> salt and pepper
> 4 Tbsps fat
> 1 tender cabbage
>
> Using the fingers, thoroughly mix all of the ingredients except the
> cabbage.
> Separate the cabbage leaves, and pour boiling water over them to wilt,
> or if necessary put over a fire for 2 or 3 minutes. Cut the center rib
> from cabbage leaves and use to cover the bottom of the pot.
> Using 1/2 cabbage leaf, put a small Tbsp of the mixture on the leaf and
> fold over carefully so that the meat mixture is well wrapped. Lay in the
> pot with the folded side down. Repeat until ingredients are used up and
> the pot is filled.
> Add 2 c water to the pot and cook slowly one hour or more. When tender,
> serve as a main dish.
> If desired, 1 lb of prunes and 8 fresh tomatoes, cooked separately in 2
> c water, may be added to the dolmehs for the second half of the cooking
> time.
>
> --
> Jean B.

What no Camel meat?

Dimitri