There are two types of people in this world: those who have the patience to roll dolma and those who mysteriously disappear when it’s time to help. Making dolma is a skill passed down through generations.
Rolling dolma is a true labor of love, requiring patience and precision. But trust me, once you taste these tender cabbage rolls stuffed with a flavorful mix of rice, herbs and minced soy, you’ll understand why generations before us have dedicated hours to this delicious tradition.
Making dolma is like wrapping tiny edible presents—except instead of ribbons, you’re wrestling with cabbage leaves that have a mind of their own. So grab a head of cabbage, roll up your sleeves (and your dolma), and let’s get cooking! In the end you’ll create a dish so comforting that even the most stubborn cabbage skeptics will ask for more. So, let’s roll (literally) and bring this timeless dish to your table!
Cabbage roll (Dolma)
Ingredients
- 1 whole cabbage
- 200 g minced soybeans
- 200 g glazed rice
- ½ bunch parsley
- ½ bunch dill
- 3 pieces of spring onion
- 1 dried onion, chopped
- 1 carrot
- 3 pieces of celery
- 4 tbsp olive oil
- 2 tsp salt (for the broth)
- 1 tsp pepper (for the broth)
- 2 lemons
- cornflour
- 2 tbsp plant-based yogurt
Instructions
We clean the cabbage from the outer layers and the stalk.
We place in boiling water, in a large pot, stalk side, down and we boil in plenty water for 7-10 minutes.
We remove the cabbage in a plate and we leave to cool down and then we remove each layer one by one in an other plate one on top of the other and leave aside.
We place the minced soy in water to rehydrate and we strain and place back into a bowl.
We add the rest of the ingredients rice, parsley, dill, green onion and wight onion.
In a pot we place the ends of the herbs and the carrot, celery, whatever left from the onion in the pot and the leaves from the cabbage we discarded on top of the rest of the veggies.
We start to fill each layered cabbage leaves with 1 tbsp of the filling.
We roll like a small burrito and we place on top in the pot placed tight by each other.
When we place all of the dolma inside the pot we place a plate on top of them.
We fill the pot with water, we add a little bit of oil, salt and pepper and we boil in medium – low heat for 30 minutes. We add more water if needed.
We remove from the heat and we let cool down a bit.
After we take the rolls out of the broth and we strain – reserve the broth in a pot.
We place back on the heat.
When heated we thicken with the corn flour dilated in water until the sauce like thickness.
We remove from the fire and we fix in salt and pepper and at last we add Greek style plant based yoghurt and lemon juice.
We serve 3 dolmas with 1 ladle of the sauce.
NUTRITION FACTS PER SERVING
| CALORIES | 491 kcal |
| TOTAL FAT | 16.4 g |
| SATURATED FAT | 3.5 g |
| TRANS FAT | 0 g |
| CHOLESTEROL | 0 mg |
| OMEGA 3 | 0.1 g |
| OMEGA 6 | 1.4 g |
| TOTAL CARBOHYDRATES | 57.5 g |
| DIETARY FIBER | 7.4 g |
| SUGARS | 15.5 g |
| PROTEIN | 30.4 g |
| Vitamins | serving |
|---|---|
| Vitamin A | 159.2 mcg |
| Vitamin D | mcg (4.5 IU) |
| Vitamin E | 2.5 mg |
| Vitamin K | 211 mcg |
| Vitamin C | 110.8 mg |
| B1 (Thiamine) | 0.3 mg |
| B2 (Riboflavin) | 0.1 mg |
| B3 (Niacin) | 1.9 mg |
| B6 (Pyridoxine) | 0.4 mg |
| B12 (Cobalamin) | 0 mcg |
| Choline | 31.1 mg |
| Folate | 218.5 mcg |
| Minerals | serving |
|---|---|
| Iron | 1.8 mg |
| Calcium | 156.2 mg |
| Magnesium | 164.8 mg |
| Zinc | 0.9 mg |
| Iodine | 1.3 mcg |
| Selenium | 4.7 mcg |
| Copper | 0 mg |
| Manganese | 0.9 mg |
| Phosphorus | 112.6 mg |
| Sodium | 1302 mg |
