RECIPE - Dolma

This is a recipe listed in the Personal Record & Autobiography of Arick Kezerian (daughter of Nishan Krikor Sherinian).

"Dolma (Cabbage rolls)

1 head of cabbage, depending on the size
1 pound of hamburger or ground beef; can be more or less than a pound
3 heads of onions, chopped
1 level tablespoon of salt
1/4 tsp of black pepper
1 good tablespoonful of garden sage
1 cup of rice

Limber the cabbage in hot water; it is done quicker by cutting the center of the cabbage, the hard part. When the cabbage leaves are limbered up or softened up, put in cold water, wash well and then put in pan, read to make cabbage rolls.

Now mix the rice, meat, salt, chopped onions, sage and pepper; mix them well with a spoon. Then put about a tbsp of this mixture in each cabbage lieaf and roll them. Put them in a kettle; but first put in the bottom of the kettle some broken dishes, so that the rolls will not touch the bottom of the kettle; then over the broken dishes put one or two green cabbage leaves. Then put your cabbage rolls in row by row, until all the meat mixture and cabbage leaves are used up. Then take 11 tbsp-fuls of salt in a cup of cold or warm water; stir up the salt; then pour it over the rolls; and cook them slowly. It should be done in about an hour and half, or until it is done."