A dolma variety native to Southeastern cuisine, made by hollowing out the centers of turnips, stuffing them with a ground-meat rice filling, and cooking them in their own juices. The turnip's slightly sharp taste is balanced by the spiced ground-meat filling.
Peel the turnips and carefully hollow out the center from one end with a corer, taking care not to pierce the skin.
Thoroughly mix the ground meat, rice, grated onion, tomato paste, red pepper flakes, and salt to prepare the filling.
Fill the hollowed-out centers of the turnips with the prepared filling by pressing it in with your finger.
Arrange the stuffed turnips in a pot, add water and, if desired, molasses, close the lid, and cook over low heat until the turnips soften.
Important: be careful not to leave the skin too thin when hollowing out the turnips, turnips hollowed too thin will break apart while cooking. Caution: adding a pinch of molasses or sugar to the cooking water softens the turnip's sharp taste.
If you boil the turnips for a few minutes before hollowing them out, the hollowing process becomes easier and the dolma cooks more evenly.
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