Goose Cabbage Rolls
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I’ve got a special recipe all the way from Armenia! These Goose Cabbage Rolls, AKA Dolma with Goose Meat, start off with meat stewed in butter, onions, rosemary, and tomato sauce. This mixture is then rolled up in cabbage leaves, which are soaked in more tomato mixture, and then cooked for over an hour to soak up all that flavor!
To get started, remove the bones of the goose and dice the meat. Put the meat in a large bowl and add the rice flour. In a frying pan, heat the butter and sauté onion until golden. Then add the tomato paste, stir well and fry for a minute. Season onion with black pepper, dried rosemary, ground allspice, and add it to the meat, stirring all the ingredients together.
In a separate pan, place the goose bones & any leftovers. Set aside. Take the pickled cabbage leaves, put a spoonful of the meat mixture in the middle of the leaf, and wrap making a roll. Arrange the cabbage wraps (dolmas) in the pan on the bones.
In a separate bowl, combine sliced tomatoes, bell pepper, tomato paste, and water. Pour mixture on the meat to cover the dolmas. Put a plate upside down on the dolmas and start cooking. When the water starts boiling, turn the heat to low and cook for 70 to 80 minutes without stirring.
You can serve these cabbage rolls as is with a side of veggies or arrange them on a bed of rice for a heartier meal. Go ahead and check out the full ingredient list and step-by-step instructions below!
Goose Cabbage Rolls (Dolma with Goose Meat)
Yield(s): Makes 4-6 servings
20m prep time
1h 10m cook time
you're making mealtime meaningful.
Ingredients
- 5 pounds goose meat
- 2/3 cup rice flour or spelt grains
- 1 cup red onion, diced
- 3/4 cup butter
- 1/2 cup tomato paste
- 10 pickled cabbage leaves
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons allspice
- 2 teaspoons dried rosemary
- 1 bell pepper, diced
- 1 tomato, diced
Preparation
- Remove the bones of the goose and dice the meat. Put the meat in a large bowl and add rice flour.
- In a frying pan, heat the butter and sauté onion until golden. Then add the tomato paste, stir well and fry for a minute. Season onion with black pepper, dried rosemary, ground allspice, and add it to the meat, stirring all the ingredients together.
- In a separate pan, place the goose bones & any leftovers. Set aside.
- Take the pickled cabbage leaves, put a spoonful of the meat mixture in the middle of the leaf, and wrap making a roll. Arrange the cabbage wraps (dolmas) in the pan on the bones.
- In a separate bowl, combine sliced tomatoes, bell pepper, tomato paste, and water. Pour mixture on the meat to cover the dolmas.
- Put a plate upside down on the dolmas and start cooking. When the water starts boiling, turn the heat to low and cook for 70 to 80 minutes without stirring.
- Serve up on a bed of rice or eat as is!