Iraqi Dolma Khass (Stuffed Cabbage Leaves with Rice and Tamarind)
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Ingredients
- 1 white cabbage
- 200 g basmati rice
- 20 g fresh flat-leaf parsley, chopped
- 2 tbsp tomato puree
- 2 tbsp tamarind paste
- 1 onion, finely chopped
- 3 tbsp vegetable oil
- 3 garlic cloves
Nutrition (per serving)
- Calories
- 378 kcal
- Protein
- 8.2 g
- Carbohydrate
- 59.7 g
- of which sugars
- 17.6 g
- Fat
- 11 g
- of which saturates
- 1 g
- Fibre
- 7.3 g
- Salt
- 0.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Separate the cabbage leaves and blanch in boiling water for 3-4 minutes until pliable, then drain and trim the thick stems.
- 2
Cook the rice in boiling water for 8 minutes until half-cooked, then drain and mix with the onion, parsley and half the oil, and season well.
- 3
Lay each cabbage leaf flat, add a spoonful of filling and roll up tightly, folding in the sides.
- 4
Pack the rolls snugly into a pot, mix the tamarind paste, tomato puree, crushed garlic and remaining oil with 400ml water and pour over.
- 5
Weigh down with a small plate, cover and simmer gently for 40-45 minutes until the rice is fully tender.
- 6
Serve warm.
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