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Classic
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page 209
6. STUFFED ONIONS.
SOGHAN DOLMA.
Take 12 to 15 large dry onions, skin and cut each on one side--lengthwise--and
leave in boiling water for eight or ten minutes, or until they are sufficiently
soft to take each wrapping apart without tearing. Then take small portions of
the Dolma mixture, enclose and wrap in each fraction of the onions and arrange
them, side by side, in a deep vessel, adding over the whole the juice of two or
three ripe tomatoes, a pinch of red pepper, also one cupful or more of broth (or
plain water). Cook either on a slow fire or in a moderately hot oven.
7. STUFFED CABBAGE.
LAHANA DOLMA--"SARMA."
The cabbage used for stuffing purposes should be smooth and the leaves thin.
Of one such cabbage take the leaves apart, very carefully and without tearing,
and put in boiling water until they become sufficiently soft. Then cut each leaf
into two-inch-wide strips, lengthwise, and at one end of each strip place a
small piece of the "Dolma" mixture and wrap in
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