Lamb & Cabbage Dolma Recipe

Cooking Directions

1. 1

   Prepare the Filling

   In a large bowl, combine ground lamb, chopped onion, minced garlic, uncooked rice, tomato paste, cinnamon, allspice, salt, and black pepper. Mix well until all ingredients are evenly integrated.

2. 2

   Prepare Cabbage Leaves

   Bring a large pot of salted water to a boil. Carefully add cabbage leaves and blanch for 2-3 minutes until pliable. Remove and cool in cold water.

3. 3

   Assemble the Dolmas

   Lay a cabbage leaf flat and place about 2 tablespoons of filling at the base. Fold the sides over and roll up tightly. Repeat with remaining leaves and filling.

4. 4

   Cook the Dolmas

   In a large pot, heat olive oil over medium heat. Arrange the dolmas seam side down in the pot. Add enough water to cover the dolmas halfway, cover, and simmer for about 30-35 minutes.

5. 5

   Prepare Feta Polenta

   In a separate pot, bring 4 cups of water to a boil. Gradually whisk in 1 cup of polenta, reduce heat to low, and cook while stirring for 20-25 minutes. Stir in crumbled feta cheese and season with salt and pepper.

6. 6

   Braised Greens

   In a skillet, heat olive oil and sauté any greens of your choice (like kale or spinach) until wilted. Season with salt, pepper, and a squeeze of lemon.

7. 7

   Prepare Avgolemono Sauce

   In a bowl, whisk together 2 eggs and the juice of 1 lemon. Gradually add in 1 cup of the cooking liquid from the dolmas while whisking to temper the eggs. Return to the pot and heat gently until thickened.