Blanched cabbage leaves stuffed with a spiced mince, rice and cumin filling and cooked quickly in a pressure cooker, this dolma is a practical yet hearty example of Uzbek home cooking. The dill adds freshness that balances the richness of the filling.
Blanch the cabbage leaves in boiling water for 3 minutes to soften, then drain.
Mix the minced meat, rice, grated onion, tomato paste, cumin, chili flakes, dill, salt and pepper to make the filling.
Place a spoonful of filling on each cabbage leaf, roll tightly and pack into the pressure cooker.
Drizzle with water and olive oil, close the pressure cooker and cook on low heat for 20 minutes from the moment it starts hissing.
Do not blanch the cabbage leaves for too long, or they will tear when rolling. Rolling the parcels tightly and packing them close in the pot keeps them from falling apart.
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