Rice is cooked with onions, pepper and dry fruits like cashews and raisins and some garam masala. A whole cabbage is boiled in water. The cooked leaves are separated and the fibrous central vein is removed in each. Morsels of cooked rice are then folded into each leaf and the parcels, also called dolma are then all steamed together in a steamer. A tempering of mustard seeds is poured on the dolma just before serving. The preparation has its origins in cuisines of Turkik regions of Central Asia where the word doldurmak means 'to fill' or 'stuffed'.
© Pravin Masalewale, 2020