Vegetarian Dolma in Cabbage Leaves

1. 1 Canned red beanspack 400 g ≈ $1.10 80 g
2. 2 Long-grain ricepack 800 g ≈ $1.94 50 g
3. 3 White cabbagepack 1.2 kg ≈ $2.40 150 g
4. 4 Onions≈ $1.60 per kg 40 g
5. 5 Walnutspack 150 g ≈ $4.00 15 g
6. 6 Garlic≈ $10.00 per kg 5 g
7. 7 Cilantropack 50 g ≈ $1.20 5 g
8. 8 Dillpack 50 g ≈ $1.80 5 g
9. 9 Khmeli-suneli 1 g
10. 10 Sunflower oil 10 ml
11. 11 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cook the rice in salted water for 12–15 minutes until tender, drain the water.

2. Blanch the cabbage leaves in boiling water for 3–4 minutes until tender, trim the thick ribs.

3. Finely chop the onion⁴ and sauté in half of the oil for 5 minutes until golden.

4. Pulse the beans in a blender, add the rice, onion⁴, chopped nuts, garlic⁶, chopped cilantro⁷ and dill⁸, khmeli-suneli and salt, mix.

5. Place filling on each leaf and fold into a little envelope.

6. Fry the envelopes in the remaining oil for 2–3 minutes on each side until browned.

7. Pour in 100–150 ml water, cover and simmer over low heat for 20–25 minutes until the leaf is tender.

In short

• In the planner this dish is cooked for two days: reheat on day two.