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Gaghampi Sarma 
Cabbage Sarma

Stuffed Cabbage 

Makes about two dozen

Cabbage Sarma
Cabbage may be used instead of grape leaves to make sarma. You may also roll cabbage sarma with meat filling like Mixed Dolma
1 large head of cabbage
  rice filling (below)
Filling (about 5 cups)
2 lbs onions
1 cup medium grain rice
1/2 cup olive oil
1/3 cup tomato paste
1 large bunch parsley
1/2 cup lemon juice
1/4 cup fresh mint - chopped
2 Tablespoon fresh dill - chopped
1/4 cup currants
1/4 cup pine nuts
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika

  1. Chop onions and parsley, mint and dill. Saute onions in oil for 15 minutes. Stir in rice and lemon juice and cook 10 minutes longer.
  2. Add remaining filling ingredients and cook a few minutes longer. (rice should not be completely cooked, it will expand after it is filled into the grape leaves)
    Filling may be prepared in advance and refrigerated
  3. Remove hard core center of cabbage
  4. Place stem end down in boiling water to cover. Add salt, bring water to boil again and simmer for two minutes.
  5. Begin to peel off leaves as they soften.
  6. Cut the large leaves in half, remove the center hard vein.
  7. Place each leaf with outside down on a plate. Put 2 to 3 Tablespoon of filling at base end. roll once, fold in sides and roll the rest of the way. Try to get them as tight as possible.
  8. In pan for cooking place torn leaves to line the bottom (you can also use a few lettuce leaves to line the pan).
  9. Pack rolled cabbage leaves close together, as many layers as needed.
  10. Add 3 cups water, put a heavy plate on top of the leaves to keep them from floating up.
  11. Bring to a boil on med high heat (watch closely not to scorch the bottom). Lower heat , cover and simmer for 45 minutes.
  12. Allow to cool, uncover and drain liquid. (cabbage leaves will discolor if uncovered while still hot)
  13. Serve at room temperature with lemon wedges.

It is important to roll sarma tightly and completely enclose the filling. Leaves which tear can be used to line the bottom of the pan. Pack tightly together and hold down with a plate while cooking to prevent unraveling. If too much water gets into the sarma, they will be soft and bland in taste.