Vegetable Dolma

Cabbage rolls stuffed with wheat berries and onions.


  • 1 medium head of cabbage
  • 2 cups wheat berries (use rice as an alternative)
  • 1 yellow onion (diced)
  • 1 tablespoon fresh oregano (finely chopped)
  • 1 tablespoon fresh thyme (finely chopped)
  • 1/2 cup vegetable or olive oil
  • 1 can tomato paste
  • Paprika
  • Salt
  • Black pepper


  • Bring a large pot of water to boil with a sprinkle of salt.
  • Peel outer leaves off cabbage and cut in half.
  • Drop cabbage leaves into boiling water for 1-2 minutes
  • Drain and set leaves aside.
  • In a separate pan, sauté onions in oil.
  • Add wheat berries (or rice), herbs, and salt and paprika to taste.
  • Sauté for 5-10 minutes (wheat will not be cooked).
  • Remove from heat.
  • Place 1-2 tablespoons of wheat mixture in the center of a cabbage leaf and fold closed like an envelope.
  • Repeat with cabbage leaves until you run out of filling.
  • Place rolls in the bottom of a large pot (pot should be around halfway filled with dolmas).
  • Add tomato paste and enough water to just cover the stacked dolmas.
  • Place a heavy heat-proof plate directly on top of the dolmas and cover.
  • Cook over medium-low heat for one hour or until the wheat is cooked (dolmas will expand to
  • almost fill the pot!).
  • Check water level occasionally and add more if necessary to keep the dolma from burning.

#sidedish #snack #vegan #vegetarian

Recipe submitted by Nara Martirosian, counterpart to a Peace Corps Volunteer in Armenia.

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