Armenian Dolma

We have a missionary here from Armenia.  We asked him what food he missed most from home.  He requested Dolma.  I found a few recipes and directions on how to put it together.  Using several recipes this is what I came up with.  He said it was very close to the real thing.  The trick seemed to be using thin cabbage leaves.  He liked it served with sour cream rather than the Greek yogurt other recipes suggested.

1 1/2 lbs ground beef
1/2 cup rice 
1/4 cup green bell pepper, chopped fine
1/4 cup lemon juice
1 Tablespoon dried parsley
1 teaspoon dried basil
1 teaspoon black pepper (to taste)
1 teaspoon salt (to taste)
1/2 teaspoon paprika  (to taste)
1 medium yellow onion (chopped)
8 ounces crushed tomatoes or 8 ounces tomato sauce
1 (14 ounce) can chicken broth or 1 (14 ounce) can beef broth, enough to cover the vegetables
cabbage leaves

To Assemble and Cook:

1. In a large bowl, mix together all except tomato sauce, chicken broth and cabbage leaves.
2. Blanch cabbage leaves; set aside.
   
3. Fill each cabbage leaf with about filling and roll up tucking sides in as you go. Leave a little room for rice to expand.
4. Place stuffed cabbage side-by-side in a large pot.
5. Mix tomato sauce and chicken broth in a medium bowl.  Pour sauce over the cabbage rolls. Place a small dish on top of the cabbage rolls, then put small bowl of water on top of the dish to hold them down during cooking.
6. Bring to a boil. Reduce heat and cook for about 45 minutes, until rice and vegetables are tender.
7. Allow Dolma to rest for 1/2 hour before serving.