Planning A Meal? Try these:
Salad: Taboulleh
Ave. Rating is
Appetizer: Ful Mudammas
Ave. Rating is

More Like This:
Kebobs Ave. Rating is 3.5
Shishlik Ave. Rating is
Mutton Meatballs Ave. Rating is
Steak with Hot Sauce Ave. Rating is

More Recipes from jrt :
Baked Beef Brisket Ave. Rating is 5
Challah Ave. Rating is 5
Thanksgiving Sweet Potato Kugel Ave. Rating is 5
Thanksgiving Corn Bread Ave. Rating is 5
Grated Potato Karanjiya Ave. Rating is 5


See all of jrt 's recipes



Search Jewish Web


Dolma (Stuffed Cabbage)
Ave. Rating is 5 (1 ratings) Add Your Comments and Ratings

Posted by:  

Stuffed cabbage recipe made by the Bukharan (also Bukharian) Jews of Central Asia.

Serves: 12

Prep Time:
Cook Time:
Total Time:

Mizrahi Meat Entree

Recipe Tools
Share Recipe
Email to a friend
Print Recipe
Print this recipe
Add to My Cookbook
Rate this recipe


1/2 pound of meat, cut into small cubes
1 medium size turkey drumstick
1 box of white mushrooms, caps only, chopped
1 bunch of cilantro, chopped
1 bunch of scallions, chopped
1 bunch of dill, chopped
3/4 cup chickpeas
1/2 cup rice
1 head of cabbage
1 tomato, chopped
3/4 cups of water
1/2 tablespoon of salt
2 tbl. vegetable oil


  1. Prepare the cabbage leaves: Cut out the insides of the cabbage (not the leaves but the stem) and set aside.
  2. Place the remaining cabbage head into a pot of boiling water for about five minutes. Remove the cabbage from the pot before they get soggy and separate the leaves.
  3. Cut the largest leaves into four pieces and the smaller ones into two and leave the smallest ones whole.
  4. Prepare the stuffing: Remove the meat from the turkey drumstick and cut into small cubes. Set aside the turkey bone.
  5. Chop half the tomato for stuffing and set aside the remaining half.
  6. Combine mushrooms, cilantro, scallions, dill, 1/2 of the chopped tomato with rice, chickpeas and 1/4 tablespoon of salt.
  7. Prepare the base: Saute the cabbage stems, turkey bone and remaining tomato in 2 tbl. vegetable oil for about three minutes. Add 1/4 tablespoon of salt.
  8. To stuff the cabbage leaves: Place the 1/2 a handful of stuffing in the cabbage leaf and wrap the leaf. Once wrapped squeeze the stuffed cabbage in your hands, you will see the juices drip (do this so the cabbage leaves do not open up while cooking).
  9. Place all the stuffed cabbages on top of the base you prepared. Add about four cups of water - enough to completely cover the stuffed cabbage.
  10. Cover the pot with a plate (about half the size of the pot lid) and then cover it with the lid.
  11. Bring to a boil then lower the heat to simmer for 90 minutes.

Reader Comments

MK says...
Rating is 5

Perfect! TY
Jul 7, 2017 (report abuse)



Add A Comment:
Character count (1000 max):   256 1000 characters max.


Rate this Recipe:

security code
Enter security code exactly as it appears










© 2008-10 Recipe Trader