Dolmas - Stuffed Vegetables

This recipe was automatically translated from Romanian. View original here
Dolmas - Stuffed Vegetables

Another recipe for stuffed vegetables but this time with oriental flavors and a presentation I say very interesting. The coolest thing here is the fact that you can fill different vegetables.The filling is not much different from the one you know, from simple stuffed cabbage, but still a multitude of flavors and the only spice you may not have at hand - a mixture of 7 spices (but this one is already available, especially in Arabic or online spice stores) - can be omitted or replaced with a little turmeric if you have. A great discovery for me were the stuffed onions, and they really deserve to be made because they are the best of all. Every time the first ones are hunted and finished.

This way you can fill many vegetables, but especially the ones below, you can add stuffed potatoes, more vine leaves, but be tender, checked.

"Dolma" is the filling and what you wrap it in already depends on everyone's taste, preferences, skills and appetites :) They are extraordinarily good, served with a lot of yogurt and you can't help but see what it's like with eggplant or with zucchini, but also onions, and onions again ....


Beef meat
1 kg
Short grain rice
500 g
2 pieces
choose smaller and thin eggplants
2 pieces
just like eggplant - choose smaller and thinner zucchini
Bell pepper
5 pieces
2 pieces
5 pieces
preferably for filling choose red water onions (it is sweeter and the leaves are easier to separate), plus 1 more onion for filling
Fresh grape leaves
10 pieces
preserved or frozen
White cabbage
1 piece
we only need 3-4 sheets of it
Turkish pepper paste
2 tbsp
2 tbsp
Fresh parsley
1 bunch
1 bunch
Garlic cloves
3 pieces
Sweet paprika
2 tsp
Ground black pepper
0.5 tsp
Sunflower oil
100 ml
Baharat - arabic 7 spice mix
2 tsp
you can add 0.5 teaspoon of turmeric
Tomato juice
500 ml

Step by step


We first prepare all the vegetables for the filling:

- do not forget to wash the beef leaves well, if they are salty

- Put the cabbage in a large saucepan with hot water and remove 3-4 sheets from the top, let it cool a bit.


Look at the vegetable kaleiodoscope I had, perfect for cooking these sarmale in high season.


And of course greens, garlic and 1 onion for the filling - all washed, cleaned and prepared in time.


We prepare the vegetables for the filling:

Don't be scared if I have detailed the steps more, it's just to emphasize certain aspects.


- Peppers - cut the lid with a knife, but not in the end, remove the spine, the seeds - see in the video more details. Notice that we have a lid that holds the pepper, it is not cut completely.


- Eggplants - cut into 2-3 parts (depending on how big they are) and hollow with a knife and then with a teaspoon the inside of each piece.


- Zucchini - just like eggplant, carefully dig the inside, do not break them.

Careful! Do not throw the inside of the eggplant and pumpkin, we will use them below, in the filling.


- Water onions:

- cut very little from the top, only those small roots and the dirty part.


- with the tip of the knife, dig a little out of the root and the bottom that holds the sheets together, try not to drill it too hard, just dig.


- cut the onion along, to the middle!


- Slowly unfold with your fingers and slightly delimit the rows of sheets.


- carefully remove the small middle of the onion, set it aside - we will chop it for the filling


- and now we carefully remove the rows of onion leaves - you can also see in the video the movements, they are quite intuitive


- That's what an onion sheet ready to fill looks like.


- White onions:

- the procedure is about the same as for water onions - the only difference is that it is a slightly denser and harder onion, after you dig it out at the root and cut it in half - it must be put for 10-15 minutes in hot boiling water. This way it will be left and you will be able to work easier, the sheets will not break.


- Look, that's what the end result looks like.


And the tomatoes - cut the lid, not in the end, hollow the whole inside with a teaspoon.


We take care of the filling:

Heat the oil well in a pan.

Chop 1 whole onion and all the leftovers from the onion ready for the filling.

Add to the pan, stir and cook for 5 minutes.


When the onion is lightly cooked, add to the pan everything you have dug out of the pumpkin, eggplant and tomatoes (chopped with a knife or given through a food processor).

Stir and cook for 5 minutes.


Add the pepper or tomato paste, stir and leave on the fire for another 2 minutes.

Then turn off the heat and let it cool a bit.


In a large bowl, place the minced beef / veal / beef.

Add the washed rice, chopped greens, sauteed vegetables from the pan, crushed garlic, pepper, paprika, salt and the mixture of 7 spices.


Mix well first with a spoon and then with your hands, so that the composition is as homogeneous as possible.


We fill the vegetables:

We take a large saucepan and start arranging all the stuffed vegetables in it.

Here the peppers, try not to fill the vegetables perfectly, leave room for the rice to swell.


Here are the zucchini and eggplant.


Put them in each other with the openings, so that the filling does not come out when boiling.


Put 2-3 teaspoons of filling in the onion.


And roll, so that the edges of the onion come on top of each other.


Tomatoes as well, fill them but not completely.


And at the end, take the beef leaves - put 1 tablespoon of filling on the edge.


And run well, like classic sarmales.


Also roll the cabbage leaves, if they are bigger, break them in half and cut the middle hard.


And we have the stuffed cabbage ready, nicely arranged in the pan.


Boil the stuffed cabbage:

Pour 500 ml of tomato juice into the pot.


Add a little more water, so that it does NOT cover the brine a little, about 0.5 cm.


Place a plate on top, like a press - the boiled vegetables should not rise in the water.

Light the fire under the pot and when the sarmales start to boil, cover with a lid, turn the heat to low and leave for 1 hour and a half.


After this time, turn off the heat and let the stuffed cabbage penetrate under the lid for another 2-3 hours.


Before serving, remove the plate.


Now, if you have a large and deep plate - such as the Turkish-Arab ones - the whole pot with sarmale is turned over in it and served on the festive table.

That is exactly how it is exemplary.


I didn't have a big plate, so I carefully took the stuffed vegetables with a spoon from the pot and arranged them on a large plate.


Serve them hot with lots of yogurt in addition to a great appetite!

The hardest thing here is to stop :)

Good appetite!

Quantity: 5 kg (5-7 liter pot)
Prep time: 240 min
Difficulty: intermediate
Ready in: 90 min
Publish date:


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