Geoff Dervishian’s Preserved Olives
If you live near an olive tree and have always wanted to try your hand at preserving, this recipe gives you that jump start.
Janet Saghatelian’s Cabbage Dolma
I have been coveting this recipe since I first met Agnes, daughter of the late, great Janet Saghetalian, back in 2022. I was a participant on one of the public tours Agnes was giving to commemorate the centennial anniversary of Valley Lahvosh Baking Co.
Although I never knew Janet, I always felt like I did – because I’ve toted around boxes of heart-shaped lahvosh crackers bearing her name and beautiful visage, across this country, back and forth, for most of my adult life.
So, when I came home to Fresno and met Agnes, who has carried on the family bakery and accelerated distribution of those heart-shaped wonders (which you can now see on charcuterie boards in all corners of our fair country), I simply HAD to cook with her. And as proof that dreams come true, I got to make a show, and Agnes agreed to cook on said show – making the very recipe I was dying to learn. Her mother Janet’s cabbage dolma. And for an additional mystic twist, my own mother was named Janet, and she was a quite a lady in her own right.
What can I say? Some things are just meant to be
Janet Saghatelian’s Cabbage Dolma
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Yield:
About 2 Dozen
Prep time:
1:15 hour
Cook time:
45 minutes
Total time:
2 hours
INGREDIENTS
| 2 | large heads of cabbage |
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| 1 | lb. ground beef (e.g., sirloin) |
| 1 | lb. ground lamb |
| 1 | large onion, finely chopped or grated |
| 1 | bunch flat leaf parsley, leaves chopped fine |
| Seasoned salt and pepper to taste | |
| 1 | egg, beaten |
| Dash or two of cayenne pepper | |
| 1 | handful fine ground bulger |
| 1 | handful soft white rice, not Uncle Bens |
| Large handful fresh or dried basil | |
| 16 | ounces of tomato sauce, divided |
| 2 | lemons, juiced |
| 1 | cup chicken broth |
EQUIPMENT
- 2 large saucepans for the cabbage heads
- 4-5 quart pot
- Large plate
INSTRUCTIONS
| 1. | Core the cabbage heads and place each in a large sauce pot of boiling water. |
|---|---|
| 2. | After 15 minutes, extract the cabbage leaves, starting with the outer layer, which will have cooked first. |
| 3. | Continue boiling as needed until all the inner leaves are tender and extracted from the boiling water. |
| 4. | Line bottom of 4–5-quart pot with the small or torn cabbage leaves. |
| 5. | Meanwhile, mix all remaining ingredients (minus the last 8 ounces of tomato sauce and the lemon juice) very thoroughly with your hands. |
| 6. | Prepare the cabbage leaves for rolling by turning the vein sides towards you and cutting out any remaining chunks of the core. |
| 7. | Place approximately ¼ cup of the meat mixture on the leaf. |
| 8. | Wrap firmly and snuggly, tucking in the sides like a burrito. |
| 9. | Layer rolled dolma in the pot, alternating vertical and horizontal placement in the pan to create air pockets between the dolma for steaming. |
| 10. | Pour the remaining 8 ounces of tomato sauce, lemon juice, and chicken broth over the wrapped dolma, and add as much water as needed to fill the pot. |
| 11. | Cover the dolma with a plate to secure them in place. |
| 12. | Bring the liquid to a boil, cover the pot with its lid, and reduce heat to medium. |
| 13. | Simmer and cook 45 minutes. |
| 14. | Let sit for 15 minutes before serving with garlic madzoun (plain yogurt) and fresh peda bread. |
| 15. | To make the garlic madzoun, crush or press 2 large garlic gloves in 1 cup homemade madzoun. |
NOTES
| 1. | Watch Jul’s Armenian Kitchen, Season 1, Episode 5: “Dolma from the Heart,” for a cabbage dolma rolling tutorial. |
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| 2. | The meat mixture can be used to stuff any vegetables, as well as grape leaves. |
