Savory Homestyle Kelem Dolmasi Recipe

Bring a large pot of salted water to a boil. Carefully remove the core of the cabbage with a sharp knife, then submerge the entire cabbage head into the boiling water for 8 to 10 minutes until the outer leaves soften and begin to peel away easily.

Carefully peel off the softened cabbage leaves one by one using tongs, transferring them to a colander to drain and cool. Cut away the thick central rib from each leaf to make them easier to roll.

In a large mixing bowl, combine the ground beef, rinsed rice, chopped onion, cilantro, dill, melted butter, salt, and black pepper. Mix thoroughly with your hands until the ingredients are evenly distributed.

To assemble, place a cabbage leaf flat on a clean surface. Place about 2 tablespoons of the beef mixture near the stem end, fold the sides over the filling, and roll up tightly toward the leaf edge.

Line the bottom of a large, heavy-bottomed pot or Dutch oven with any torn or leftover cabbage leaves to prevent the rolls from burning.

Pack the cabbage rolls tightly into the pot, seam-side down, creating snug layers so they do not open during cooking.

Whisk the tomato paste into the beef broth and pour the mixture over the cabbage rolls until they are almost fully submerged.

Place an inverted heatproof plate directly on top of the rolls to weigh them down, cover the pot with a lid, and bring to a boil over medium-high heat.

Reduce the heat to low and simmer gently for about 50 to 60 minutes, or until the cabbage is tender and the rice inside is fully cooked.

Remove from heat, let rest for 10 minutes, and serve warm with a generous spoonful of garlic yogurt and fresh herbs on top.