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    You Are Here Home » Assyrian Recipes

    Published: Jun 22, 2017 Updated: Aug 3, 2022 by Hilda Sterner | This post may contain affiliate links 11 Comments

    Vegan Cabbage Dolma (Dolma't Chalama)

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    Cabbage Dolma

    This Assyrian Cabbage Dolma recipe is vegan-friendly and amazingly delicious! Traditionally, Cabbage Dolma is served as-is, but I like to serve it with a garlic and dill yogurt sauce (see Swiss chard Dolma recipe for the recipe).

    cabbage dolma

    About This Recipe

    Cabbage Rolls are prepared by many cultures. This includes Assyrians, Arabs, Armenians, Russians, Poles, and Greeks. As a matter of fact, I even have a Ukrainian Stuffed Cabbage recipe!

    Assyrians call this dish "Dolma't Chalama" which translates to "Cabbage Dolma." Although I could try to claim that Assyrians were the first to make Dolma, I'm not going there. Similar to Ukrainian borscht, Cabbage Rolls are appreciated throughout the world.

    The flavorful filling is enhanced with the sour and slightly sweet tomato sauce the dolma cooks in. The result is tender cabbage rolls that just melt in your mouth!

    How to Make This Recipe

    STEP 1: Carve the core out of the cabbage using a sharp knife, or a serrated grapefruit knife. Discard the core. Add the cabbage to a large stockpot, and cover it with water. Boil until the leaves begin to soften and start pulling away from the cabbage.

    head of cabbage being cooked

    STEP 2: As the leaves change color and become soft and pliable, use tongs to carefully pull away the outer leaves, and place them on a platter.

    boiled cabbage leaves being pulled out of a pot

    PRO TIP: Avoid overcooking the leaves which will cause them to fall apart. Continue to strip the leaves away until you’re left with the smaller leaves in the center.

    pulling cabbage leaves with a tong

    STEP 3: Remove the thick veins from the center of the larger leaves. Use them to line the bottom of an 8-quart Dutch oven. This step is necessary so that the Dolma does not stick to the bottom of the pot.

    cabbage leaves on the bottom of a pot

    PRO TIP: Cut the large cabbage leaves into two or three pieces each.

    Prepare the Filling

    STEP 1: Wash rice, then soak in water and set aside. Chop the parsley and cilantro; add to a large bowl. Mince onion and garlic, and add to the same bowl. Mix in all the filling spices. Strain the rice and add it to the bowl. Finally, add the tomato paste and oil. Mix thoroughly until combined.

    rice herb and spices in a silver bowl

    How to Roll Cabbage Dolma

    STEP 1: Place approximately 1 tablespoon of filling into the center of each cabbage leaf and roll up to enclose the filling. There's no wrong or right way to roll the dolma, just avoid making them too big.

    dolma filling on cabbage leaf
    1 rolled cabbage dolma

    STEP 2: Place the dolma in the leaf-lined Dutch oven, seam-side down, in rows until the bottom is covered. After you are done with each layer or dolma, sprinkle with a teaspoon of dill. Continue until you have used up all the cabbage and the filling mixture.

    cabbage rolls in a pot

    STEP 3: Cover the pot and cook over medium heat for approximately 15 minutes. The dolma will release some of its juices, and will partially steam cook. Meanwhile, make the tomato sauce.

    Tomato Sauce

    STEP 1: Whisk tomato paste, water, sugar, citric acid, salt, cayenne pepper, and vegetable oil in a small saucepan. Bring sauce to a boil over medium heat.

    whisking sauce for dolma recipe

    STEP 2: Pour the sauce over the dolma. Turn heat to the lowest setting and simmer until the juices are absorbed and the rice is tender. This can take anywhere from 1 to 1½ hours. 

    dolma being cooked in red sauce

    PRO TIP: Although you're going to want to dig in, have patience. You must allow the dolma to cool for a little bit, or it will fall apart when you're dishing it out.

    Cabbage Dolma

    Expert Tips

    • If you run out of cabbage leaves and still have filling remaining, you can use onions. Just peel a medium-sized onion, cut the ends, and make a slit halfway through the onion. Boil for approximately 25 minutes. Strip the onion layers and stuff them with the remaining mixture.
    • Another option for lining the bottom of the pot is to use grape leaves instead of the cabbage leaf spines. Make sure you wash them before using them.
    • If you're like me and prefer dolma with meat, just replace one cup of rice with one pound of finely diced beef or lamb.
    • Some people line the bottom of the pot is lined with steak. The steak cooks in the dolma juices and ends up extremely tender and delicious.
    • Some recommend freezing the cabbage instead of boiling it before stuffing it. Although freezing the cabbage does soften it, the cabbage ends up being undercooked since it's not cooked prior to stuffing.

    Here's a video of me and mom making cabbage dolma; Check out how sassy she was!

    Related Recipes

    • swiss chard dolma with yogurt and sauce
      Assyrian Dolma with Swiss Chard
    • iraqi dolma recipe with sauce over it
      Instant Pot Grape Leaf Dolma Recipe
    • featured image (dolma on a white plate)
      Mixed Vegetable Iraqi Dolma
    • sheikh mahshi and rice on a white plate
      Sheikh Mahshi (Meat-Stuffed Vegetables)

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    Cabbage Dolma in a blue plate

    Dolma / Cabbage Rolls (Doma't Chalama)

    Vegetarian Assyrian cabbage rolls (dolma) stuffed with rice and herbs.
    5 from 11 votes
    Print Pin Rate
    Course: Main Dish
    Cuisine: Assyrian, Middle Eastern
    Prep Time: 30 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 30 minutes minutes
    Servings: 6 people
    Calories: 412kcal

    Ingredients

    • 1 large head of cabbage
    • 3 cups jasmine rice
    • 1 bunch Italian parsley (chopped)
    • 1 bunch cilantro (chopped)
    • 1 medium onion (diced)
    • 4 cloves garlic (minced)
    • 1 tablespoon salt
    • 2 teaspoon black pepper
    • 1 teaspoon allspice
    • 1 teaspoon curry powder
    • 1 tablespoon paprika
    • 1 teaspoon citric acid
    • 6 oz tomato paste
    • ½ cup vegetable oil
    • 1 tablespoon dill weed (or â…“ cup fresh dill)

    Sauce:

    • 6 oz tomato paste
    • 3 cups water
    • 1 tablespoon sugar
    • 1 teaspoon citric acid
    • 1 teaspoon salt
    • ½ teaspoon cayenne pepper
    • 1 tablespoon vegetable oil

    Instructions

    • Carve the core out of the cabbage using a sharp knife, or a serrated grapefruit knife. Discard the core. Add the cabbage to a large stockpot, and cover it with water. Boil until the leaves begin to soften and start pulling away from the cabbage.
    • As the leaves change color and become soft and pliable, use tongs to carefully pull away the outer leaves, and place them on a platter. Avoid overcooking the leaves which will cause them to fall apart. Continue to strip the leaves away until you’re left with the smaller leaves in the center.
    • Remove the thick veins from the center of the larger leaves. Use them to line the bottom of an 8-quart Dutch oven. This step is necessary so that the Dolma does not stick to the bottom of the pot. Cut the large cabbage leaves into two or three pieces each.

    Prepare The Filling

    • Wash rice, then soak in water and set aside. Chop the parsley and cilantro; add to a large bowl. Mince onion and garlic, and add to the same bowl. Mix in all the filling spices. Strain the rice and add it to the bowl. Finally, add the tomato paste and oil. Mix thoroughly until combined.

    How To Roll Cabbage Dolma

    • Place approximately 1 tablespoon of filling into the center of each cabbage leaf and roll up to enclose the filling. There's no wrong or right way to roll the dolma, just avoid making them too big.
    • Place the dolma in the leaf-lined Dutch oven, seam-side down, in rows until the bottom is covered. After you are done with each layer or dolma, sprinkle with a teaspoon of dill. Continue until you have used up all the cabbage and the filling mixture.
    • Cover the pot and cook over medium heat for approximately 15 minutes. The dolma will release some of its juices, and will partially steam cook. Meanwhile, make the tomato sauce.

    Tomato Sauce

    • Whisk tomato paste, water, sugar, citric acid, salt, cayenne pepper, and vegetable oil in a small saucepan. Bring sauce to a boil over medium heat.
    • Pour the sauce over the dolma. Turn heat to the lowest setting and simmer until the juices are absorbed and the rice is tender. This can take anywhere from 1 to 1½ hours.
    • Although you're going to want to dig in, have patience. You must allow the dolma to cool for a little bit, or it will fall apart when you're dishing it out.

    Notes

    • If you run out of cabbage leaves and still have filling remaining, you can use onions. Just peel a medium-sized onion, cut the ends, and make a slit halfway through the onion. Boil for approximately 25 minutes. Strip the onion layers and stuff them with the remaining mixture.
    • Another option for lining the bottom of the pot is to use grape leaves instead of the cabbage leaf spines. Make sure you wash them before using them.
    • If you're like me and prefer dolma with meat, just replace one cup of rice with one pound of finely diced beef or lamb.
    • Some people line the bottom of the pot is lined with steak. The steak cooks in the dolma juices and ends up extremely tender and delicious.
    • Some recommend freezing the cabbage instead of boiling it before stuffing it. Although freezing the cabbage does soften it, the cabbage ends up being undercooked since it's not cooked prior to stuffing.

    Nutrition

    Serving: 1plate | Calories: 412kcal | Carbohydrates: 51g | Protein: 9g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 1678mg | Fiber: 10g | Sugar: 17g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

    This recipe was published on June 22, 2017 and was edited on December 23, 2020 by rewriting the recipe steps and adjusting the seasoning slightly.

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    Reader Interactions

    Comments

    1. Judith Boughton says

      November 18, 2022 at 8:15 pm

      5 stars
      I love this so much. I served it along side my corned beef. Love your mama, enjoy her. My Mom passed in 2007. She used to make stuff cabbage the German way. I love the sauce and your technique my Mom would approve!
      Thank you
      Judith

      Reply
      • Hilda Sterner says

        November 18, 2022 at 8:35 pm

        Hi Judith, thanks for the comment and review! I also serve it with corned beef on St. Patrick's Day. My mom also passed away, in 2009. Your mom sounds like my mom. Maybe they're in heaven cooking dolma together!

        Reply
    2. Adonia Rostami says

      December 24, 2020 at 12:55 pm

      Shlamalakh Hilda,
      I was wondering if there is a version that has meat in the filling. As far as I remember my mom always used to made it with meat. Or maybe this is a vegetarian recipe?

      Reply
      • Hilda Sterner says

        December 24, 2020 at 2:34 pm

        Shlamalakh Adonia,
        Yes, that's the way I prefer and how my mom made it. I started making it without meat for my daughter, who doesn't eat much meat. I mention in the tips on the bottom of the page that if you prefer the dolma with meat, replace one cup of the rice with 1 lb. diced meat (beef or lamb), never ground. Mom wouldn't allow it.😊

        Reply
      • Tony Robertson says

        April 25, 2021 at 6:50 am

        5 stars
        Just eat vegetarian! Not every meal needs meat. Save the planet! #meatlessmondays

        Reply
    3. Vivian says

      October 19, 2020 at 3:55 am

      I enjoyed watching you and your mum making the dolmas , I add plain water when I cook the dolma next time i will follow you recipe and thanks for sharing your video ( nanelikh)

      Reply
      • Hilda Sterner says

        October 19, 2020 at 8:18 am

        Hi Vivian,
        Thanks for your sweet comment! I wish I had made more videos with her, but I treasure that memory for sure. Let me know what you think of the dolma!

        Reply
    4. Emilia says

      May 14, 2019 at 3:32 pm

      5 stars
      I am Armenian American with parents from Iran and I made this with 1 cup yellow lentils 1 cup kidney beans and 1 cup rice. It was so delicious and tasted just how my grandma made it. Thank you for sharing ?

      Reply
      • HildaSterner says

        May 14, 2019 at 5:12 pm

        Hi Emilia,
        Thanks for stopping by and leaving a review. I would have never thought of adding lentils and kidney beans. Now I want to try that, it sounds amazing. I know Armenian food is very similar to Assyrian food, so I'm not surprised it tasted like your Grandmother's Dolma. That generation could cook!

        Reply
      • Michelle says

        October 23, 2020 at 10:31 am

        Than you for all the amazing content! I love this idea Emilia used. My husband is Armenian and his mother makes amazing dolma. I am looking forward to making this recipe as I have not nearly perfected mine. May I ask for clarification regarding whether the rice is cooked or not? Thank you again.

        Reply
        • Hilda Sterner says

          October 23, 2020 at 10:38 am

          Hi Michelle,
          I don't cook the rice prior to adding it to the stuffing mixture. It cooks in the dolma juices. 😋 Since Emilia's comment, I've discovered that my aunt (mom's older sister) used to add lentil to her dolma too. I learned this from someone that knew her in Australia. The last time I saw her I was probably around 8. I'm sure she learned that from my grandmother, but not sure why mom never made it that way.

          Reply

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