Whole Cabbage Stuffed With 7 Layers Of Dimlama Stew
Dimlama is a delicious and nutritious dish that's traditionally made in Uzbek cuisine. It's essentially a super comforting stew with tons of vegetables and lamb or beef. The great thing is that it's very easy to make and very filling, so it's perfect for the whole family.
Equipment
- Oven
- Deep sheet pan
- Bowl
Ingredients
- 1 head of cabbage
- 1 peeled potato
- 1 peeled carrot
- 1 yellow bell pepper
- 2 tomatoes
- 1 corn cob
- 2 small onions
- 1 lb beef
- 1 tsp ground coriander for seasoning
- 1 tsp cumin for seasoning
- 1 tsp pepper for seasoning
- 2 tsp paprika for marinade
- 2 tbsp olive oil for marinade
- salt to taste
Instructions
- Preheat the oven to 300°F and cut the "lid" off the cabbage and then hollow out the head.
- Chop up the veggies into small pieces and start to layer them in the hollowed-out cabbage. Make sure you season each layer. To season the veggies, make your own seasoning out of ground coriander, cumin, pepper, and salt.
- Start with the potatoes, then layer tomatoes, onions, bell peppers, carrots, and finally, the corn cob coins.
- The last layer is going to be the beef. Don't forget to season your meat as well. Then cover the whole thing with the "lid" that you cut off earlier.
- In a bowl, mix olive oil, paprika, and salt. Brush the entire cabbage with the marinade.
- Place the stuffed cabbage on a deep sheet pan. Pour about 1 cup of water into the pan around the cabbage, transfer the pan to the oven, and cook for about 3 hours.