A meatless dolma served cold, where boiled cabbage leaves are wrapped around a bulgur and tomato-paste filling. With its tangy, spiced flavor, this recipe is a filling winter option among olive-oil dishes.
Hollow out the core of the cabbage and blanch the leaves until soft enough to fold, then thin out the veins and divide into suitable pieces.
Combine the fine bulgur with onion, tomato and pepper pastes, olive oil, pomegranate molasses, mint, red pepper flakes, and salt, and knead by hand so the bulgur absorbs the seasonings.
Place a little filling on the leaves and roll them up snugly. Caution: Bulgur swells even more than rice, so use very little filling.
Arrange the rolls in a pot, add hot water, press down with an inverted plate, and cook over low heat until the bulgur softens, then let cool and serve.
Important: Bulgur, used instead of rice in the filling, swells more easily, so put only a small amount in each leaf. Boil the cabbage leaves until soft enough to fold. Serve at room temperature. Contains gluten (bulgur); vegan.
Adding a bit of pomegranate molasses to the filling gives the rolls a pleasant tartness; olive-oil bulgur rolls come noticeably alive with this sour note.
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