Whole Cabbage Dolma

WHOLE CABBAGE DOLMA (Lahana Dolma)

A round lid will be cut off the stem side of a tight white cabbage and innards will be removed with the help of a sharp knife. A stuffing will be prepared with half a kilo of fried ground meat and pine nuts will be prepared to the consistency of porridge. Salt and butter will be applied to the inner side of the cabbage and the stuffing will be put into the cavity. The previously cut lid will be placed on the opening, the whole cabbage will be wrapped with a sheep's innards sheet and put into a saucepan. Some butter will be brushed all around it and cooked in the furnace. It will be serviced after being let to mature for about an hour.