Armenian Dolmas

Welcome back to Around the World in 196 plates! It's been a busy few weeks wedding planning, but it is going to pay off in May when I get to say "I Do!" I have still been cooking up a storm for you all and today I am here with a delicious meal from Armenia.

Armenia is a small, landlocked, Asian country surrounded by Georgia, Iran and Azerbaijan with around 2.9 million citizens. Dolmas are a stuffed leaf, usually cabbage or grape leaves. For this meal it called for cabbage leaves. Knowing how much I love cabbage I knew this was going to be an amazing dish, and it didn't disappoint! Full of flavor, relatively healthy and easy to make I will be having these again soon. Possibly at cocktail hour for our reception.

With this entry I am also starting a new bit. At the bottom of each recipe I will be posting a nutrition label as I am trying to become healthier, and want to let people also know what they are consuming nutrition wise. The recipes are analyzed by happyforks.com

Ingredients

* 2 medium heads green cabbage, cored, leaves carefully removed and reserved

* 4 tbsp. unsalted butter

* 1⁄2 cup tomato paste

* 1/4 cup plus 1 tsp salt

* 1 lb. ground beef

* 1⁄4 cup Basmati rice

* 1 large yellow onion, minced (1 1⁄2 cups)

* 2 tbsp. fresh cilantro leaves, chopped

* 2 tbsp. fresh flat-leaf parsley leaves, chopped

* 1⁄2 tsp. dried basil

* 1 tbsp ground black pepper

* 1 tbsp paprika

* 2 small tomatoes, preferably on the vine

Directions

gently peel off leaves from cabbage, leaving intact. Trim off thick stalks, and cut any extra large leaves in half. In a large pot filled with water add all but 1 tsp of salt. Bring to a boil and gently boil leaves about 3 minutes until just pliable (too long will cause them to fall apart). gently remove leaves with slotted spoon and place to the side to drain and cool. Preheat oven to 350. In a separate pot melt butter, add tomato paste and 1 cup water, and 1/4 tsp salt, blending until smooth. turn off heat and reserve sauce. In a large boil combine meat, rice, onion, cilantro, basil, parsley, pepper, remaining salt and paprika. Blend well. Place cabbage scraps in bottom of 8x13 baking dish then top with prepared tomato sauce. Take leaves one at a time and place on a flat surface. Spoon 1-2 tbsp of meat mixture into bottom of leaf and roll like a cigar. Place seam side down over cabbage scraps in dish. Nestle whole tomatoes into the dish, then partially cover, and add a small amount of water to steam dolmas. Bake 40- 45 minutes, adding water as needed to continue steaming. Let cool then season with salt and pepper. Top with sauce as desired.

These were SO GOOD, I served them with a side salad and warm bread and was stuffed beyond belief. These are sure to be a hit with your family! These make about 2 dolmas, one serving is 2 dolmas.

#cabbage #cabbageroll #Dolmas #Armenia #Beef