Made with the Black Sea region's kelem cabbage variety, this dolma stands apart from other regions' versions by stirring cornmeal into the minced meat and rice filling for extra body. Prepared in large batches, it's a classic dish for big family tables.
Blanch the kelem leaves in boiling water for 3 minutes and drain, then thin down the thick centre ribs.
Mix the minced beef, rice, cornmeal, grated onion, salt and black pepper together to make the filling.
Place the filling on the leaves and roll tightly, arrange in a wide pot and add the melted butter and water. Cover and simmer over low heat for 50 minutes until the rice is fully cooked.
Don't roll the cabbage leaves too tightly — the rice expands as it cooks and can tear them. Allergens: contains milk and dairy.
If you can't find kelem cabbage, white cabbage works too, though it lacks kelem's characteristic light tang.
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