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Paul D. Coverdell World Wise Schools

Paul D. Coverdell World Wise Schools

Recipe: Kalam Dolmasi or Cabbage Dolma

Eastern Europe and Central Asia, Azerbaijan
1 hour 15 minutes
Classroom Project

Materials & Procedures


  1. ½ kilo beef
  2. 4-5 small onions, diced
  3. 1 slice bread
  4. 1 cup rice
  5. 1 tsp. cinnamon
  6. fresh or dried basil
  7. peeled chestnuts, mashed
  8. salt and pepper to taste
  9. large cabbage leaves
  10. 1 tomato, chopped
  11. 1 green pepper, diced
  12. ½ tsp. turmeric
  13. tursh (sour sauce)


  1. Grind meat in meat grinder, then grind onions and bread. Add a little butter if meat is lean.
  2. Mix with rice, cinnamon, basil, chestnuts, salt, and pepper.
  3. Pull off large cabbage leaves. Lightly blanch leaves in boiling water, just until pliable—do not overcook. Salt lightly.
  4. Wrap small patties of meat mixture in the cabbage leaves.
  5. Place in a pot and cover with water until dolmas are just covered.
  6. Boil for 20-30 minutes.
  7. Cook a fresh tomato with some green pepper, turmeric, tursh, and a little salt.
  8. Pour sauce over the cooked dolmas when mostly cooked and boil for a few more minutes.

About the Author

Gulnara Rahimova

This recipe was submitted to World Wise Schools by Gulnara Rahimova, English Education Program Manager, Peace Corps/Azerbaijan.

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