This is one of my and my son’s favorite. Although it has the same stuffing as grape leaves, it has a totally different taste. As cabbage dolma needs to be rolled loosely they are larger rolls, doesn’t need as much time to prepare, which is great news.
Cabbage leaves are rather stiff; so you will need to separate them and boil them to be able to roll them. You should cut off the thick stems in the middle. You can also use the bottom of a glass to bang on the stems to make them flat.
In your working place you should have the boiled cabbage leaves, the meat mixture, a knife, a glass and a flat place like a tray or a plate.
The rolling is similar to rolling grape leaves. You place the meat in the middle, curl the sides inward and roll.
If the leaf is too large, cut into half and do the same thing.
Continue until the meat mixture is finished. If you are out cabbage leaves you can always fill a tomato and add into the same pot. Cut the top of the tomato as if you are cutting the top part of an egg. Scoop out the inside of the tomato and fill in the meat mixture. Place back the part you had cut as a lid.
Serve warm with some plain yogurt and enjoy this whole meal.