Cabbage dolmas

Armenian Cabbage Dolma Recipe!
Ingredients
-1 lb lean ground beef (about 5% fat)
-1 large green cabbage
-1 bunch fresh parsley, finely chopped
-2 onions, finely chopped
-½ cup tomato purée (about 6 oz)
-½ cup short-grain rice
-Salt and pepper, to taste
-2 cups water (for the sauce)
Instructions
Step 1. Separate the cabbage leaves and rinse them thoroughly. Line the bottom of a large pot with the largest leaves. In a separate saucepan, bring 8 cups (2 quarts) of water to a boil.
Step 2. Finely chop the onions and parsley. Rinse and drain the rice. In a large bowl, combine the ground beef, tomato purée, onions, parsley, and rice. Season with salt and pepper, and mix well until the filling is evenly combined.
Step 3. Dip two leaves at a time into the boiling water for no more than 2 minutes. The leaves should soften slightly but not be fully cooked. Remove and set aside to cool.
Step 4. Lay one cabbage leaf on a cutting board, vein side facing up. Trim about ¾ inch from the thick part of the central stem to make rolling easier. Place about 1 tablespoon of filling at the base of the leaf. Fold in the sides and roll tightly. Arrange the stuffed cabbage rolls snugly in the prepared pot. Repeat until all the filling is used. You should have about 35 dolmas, forming approximately 3 layers.
Step 5. In a small bowl, dilute the remaining tomato purée with 2 cups of water. Pour this sauce evenly over the dolmas. Place a small plate on top to prevent the rolls from unrolling, then cover the pot with a lid. Simmer over medium-low heat for about 40 minutes, or until the filling is fully cooked and the cabbage is tender.
Pierrette’s tip: Serve the dolmas in deep plates with some of their cooking juices. Enjoy each serving with 2 tablespoons of plain yogurt mixed with garlic and a sprinkle of sumac.
Pari akhorjak!
Cookbook: Armenian Cuisine – 200 Recipes (Collector’s Edition): From Mezze and Appetizers to Main Courses, Sides, and Desserts. Exclusively on Amazon.