Dish of Cabbage Rolls Armenia
(click to enlarge)

Cabbage Rolls - Armenia


Armenia   -   Gaghamp Patat   |   Turkey   -   Lahana Sarma
Makes:
Effort:
Sched:
DoAhead:  		 20 rolls
***
2 hrs
Yes		 This simple Lamb and/or Beef and Rice version of cabbage rolls is tasty, economical, and not difficult to make. See also Comments.

2
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1
1
1
1/4
2-1/2
1/4
1/4
2
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3
1
2
2
1
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#
c
c
c
t
t
t
T
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c
c
T
cl
t
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Cabbages (1)
-- Stuffing
Lamb / Beef (2)
Rice (3)
Tomatoes, canned  
Tomato paste
Salt
Pepper, black
Allspice
Bell Pepper, grn
--Broth
Cabbage Water
Tomato sauce (4)
Lemon Juice
Garlic
Salt
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See also Cabbage Leaves - Safest Way for method.

Make   -   (2 hrs - 1 hr work)
  1. Core CABBAGES. It is very important to remove the core completely so boiling water can get at the stem ends of the leaves, and for ease of stripping off the leaves.
  2. Bring plenty of water to a boil in a pot tall enough to completely submerge a Cabbage. Lower one of the Cabbages in (Carefully - see Note-6) and hold it down with a wooden spoon in the core hole for a few minutes. Swish it around a bit, and when the outer two leaves start to drift away, it's ready. With the burner still on high, hold the Cabbage steady with the wooden spoon. Take tongs and start peeling away the outermost leaves as they start to drift away from the head. Hold each by the stem, gently shaking it loosen and lift it out. Peel until the leaves are getting too small to stuff. Lift out the remaining cabbage and set it aside. Now do the other Cabbage. Keep small and torn leaves aside, and keep some of the cooking water for the broth.
  3. Place each softened cabbage leaf outside up on your cutting board and shave the thick central rib thinner to make the leaf more flexible (see Photo Gallery). This is easiest with the leaf draped over the edge of the board with the stem parallel to the edge.
  4. Grind BEEF, if not purchased ground. It should be ground quite fine, perhaps two passes in a home meat grinder.
  5. Wash RICE very well. Drain Tomatoes and chop fine. Grind Spices. Chop BELL PEPPER fine With your hands, massage together all Stuffing items until very evenly distributed.
  6. Place each leaf inside up, and place a gob of stuffing near the stem end (be generous, but keep in mind the rice will cause significant expansion). Give it one turn, Fold the sides in and roll up. Keep well chilled until ready to cook.
  7. Chop GARLIC fine and mix together all Broth items. Bring to a simmer.
  8. Line the bottom of your chosen cooking vessel with the small or torn cabbage leaves. Proceed appropriately as described in Note-5, placing the Cabbage Rolls flap side down. Pour in Broth, which should nearly cover the Cabbage Rolls (much of it will be absorbed by the rice).
  9. Serve hot. These rolls reheat very well, or with a little more care if they have been cut.
NOTES:

  1. Cabbage:

      Most recipes call for one very large cabbage but I prefer two medium (2-1/2 to 3 pounds each) which will be safer to handle, and the leaves are more even in size. Two 2-1/2 pound cabbages will yield about 20 to 24 leaves of suitable size.

  2. Lamb / Beef:

      Traditionally, Lamb is the preferred meat in Armenia, though Beef might also used, or a mix of the two. Now, however, in Post-Soviet Armenia, a mix of Beef and Pork or Lamb and Pork might also be used. Pork has displaced Lamb as the favored meat in Armenia, but Lamb is still the favored meat for Armenians outside of Armenia, and pork definitely not used in Turkey.

  3. Rice:

      In Armenia mostly long grain rice is used. It could be Basmati from India or Pakistan, or a more prosaic long grain rice from that region, but I find Thai Jasmine rice works fine in this recipe.

  4. Tomato Sauce:

      A simple tomato sauce is best here. My favorite is Faraon Spanish Style, which comes in convenient 8 ounce cans, but other simple sauces will also work.

  5. Method:

      There are several ways you can cook the rolls. Cooking times are longer than needed for the rice and meat, but assure the Cabbage Leaves will be tender enough to break up with a fork.

  6. Danger!

      You've got a big pot of boiling water and you're dealing with a big, heavy, misbehaving lump of cabbage. Most methods ask you to remove the cabbage to peel the leaves. This is dangerous, as the cabbage is very heavy coming out, and any slip results in a tsunami of scalding hot water. My method, described in the instructions, is far safer, as the cabbage is tiny by time it is taken out. It is also quicker and produces the best quality, evenly cooked leaves.

  7. Comments:

      The traditional cuisines of Armenia and Turkey are nearly identical, except for the introduction of pork to Armenia by the Soviets. I have made some adjustments to the Armenian pattern recipe. To the Broth, I have added tomato sauce and halved the lemon juice called for, as that broth was too plain and too sour. Some other Armenian recipes do include tomato sauce. I have changed how the cabbages are handled for ease, perfect leaves, and especially for safety.(see Note-6).
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch tt=to taste ar=as required
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