Dolma (Armenian)

Ingredients

• 3 peppers, green
• i cup rice
• 3 tomatoes, fresh
• i^ teaspoons salt
• i teaspoon pepper
• 2 Sprigs parsley
• i head cabbage, outside leaves
• i lemon
• Water
• i^ cups chopped lamb (lean and fat, mixed)

Method

1. 1

   Cut outside leaves of cabbage and boil for five minutes.

2. 2

   Strain water off.

3. 3

   Remove seeds from peppers and keep inside of tomatoes.

4. 4

   Mix meat, rice, parsley, and tomato insides.

5. 5

   Stuff cabbage leaves, peppers, and tomatoes.

6. 6

   Arrange in pot, add lemon juice, and cover with water.

7. 7

   Cook slowly for about one to one and one-half hours.

As published

This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 32. The excerpt below is the record exactly as published.

Dolma (Armenian) 3 peppers, green i cup rice 3 tomatoes, fresh i^ teaspoons salt 2 Sprigs parsley i teaspoon pepper i head cabbage, outside i lemon leaves Water i^ cups chopped lamb (lean and fat, mixed)

Cook this with the app: pantry check, scaling, and the assistant.