Epraxa Kalamya: Stuffed Cabbage with Rice and Meat

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This traditional dish, known as Epraxa Kalamya in Kurdish or Dolma in Arabic, is a flavorful blend of aromatic spices, juicy meat, and rice wrapped in tender cabbage leaves. It's a comforting and satisfying meal that's perfect for family gatherings or a cozy dinner at home.

Ingredients

🥬 1 large cabbage head
🥄 2 tablespoons olive oil
🧅 1 large onion, finely chopped
🫑 2 small peppers, finely chopped
🍅 1 tomato, finely chopped
🧄 3 cloves of garlic, minced
🐄 500g ground beef
🍚 1 cup jasmine rice, well-rinsed
🧂 1 teaspoon salt (adjust to taste)
🐓 1 tablespoon chicken bouillon powder
🌿 Fresh parsley, chopped
🌿 1 tablespoon dried mint
🍋 1 teaspoon citric acid
🌶️ 1 teaspoon red chili flakes
🌶️ 1 teaspoon cayenne pepper
🥔 2 medium potatoes, sliced
🍅 3 tablespoons tomato paste
🫘 1 cup of string beans (optional)

Instructions

1- Prepare the Cabbage:

Cut out the core of the cabbage.
Submerge the whole cabbage in a large pot of boiling water.
After 3-4 minutes, the leaves should soften and start to come off easily. Peel off the leaves and set aside.

2- Prepare the Vegetables:

Place onions and peppers in the microwave for 1.5-2 minutes to soften.
Use a knife to carefully separate any segments that need assistance.

3- Prepare the Filling:

In a large bowl, combine the ground beef, rice, chopped onion, tomato, peppers, garlic, and parsley.
Add olive oil, chicken bouillon, dried mint, citric acid, black pepper, red chili flakes, cayenne pepper, salt, and tomato paste. Mix well.

4- Prepare the Pot:

Line the bottom of a large pot with sliced potatoes. This prevents sticking and adds flavor to the dish.
Add a light drizzle of olive oil and optionally include string beans.

5- Assemble the Cabbage Rolls:

Lay a softened cabbage leaf flat, and place a spoonful of the filling at the base.
Roll the leaf tightly over the filling, folding in the sides to seal as you roll up.
Place each roll seam-side down in the pot over the potato layer.

6- Cooking the Stuffed Cabbage:

Pour water into the pot until it reaches the level of the top layer of cabbage rolls.
In a separate dish, mix tomato paste with water, a pinch of salt, and citric acid. Pour over the cabbage rolls.
Cover the contents with a heat-safe plate to weigh them down.
Bring to a boil over high heat. Once boiling, reduce to a low simmer and cook for about 40-45 minutes until the water has evaporated and the rice is tender.

Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 6-8
Calories per Serving: Approximately 350 kcal
Proteins: 15g
Fats: 16g
Carbohydrates: 40g
Equipment: Large pot, knife, microwave

Cooking Tips

Ensure that the cabbage leaves are pliable to avoid tearing.
Adjust the spice level according to your preference by adding more or less chili flakes and cayenne.

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