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 Cuisines > Uzbek cuisine > Search results
Karam dulma - stuffed cabbage
Ingredients:
1 kg (2 1/4 lb) mutton or beef
200g (7 oz) rice
1 head of cabbage
1 egg
4 onions
3 tomatoes
pinch of black pepper and red chili pepper
salt to taste

Directions:
Put the meat through a meat-grinder and combine well with rice, chopped onions, juice from sliced tomatoes, raw egg. salt and black pepper. Place head of cabbage in large pot with boiling water. Blanch about 5 minutes, remove from pot and arrange individual leave on your work surface. Put a fair amount of the meat filling on each leaf and roll up. Boil bones in soup kettle, adding salt, and a whole dried chili for seasoning. Pour strained broth just covering cabbage rolls, cover and cook about 30 minutes.
 
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