- Coarsely chop the carrots, white onion, leek and celery.
- Cover with 4 pints of cold water.
- Boil for 10 minutes.
- Add the remaining ingredients and cook for another 10 minutes.
- Remove from the heat and cover.
- Once cold, strain the broth through the strainer.
- Blanch the large outer leaves in salted water for 5 minutes and then cool in ice-cold water.
- Cut the stems and flatten the leaves with a rolling pin.
- Cut the centres of the remaining cabbages into large quarters.
- Bake the cabbage quarters on a baking tray with olive oil until they brown on the surface.
- Add the butter and brown sugar and caramelise until golden in colour. The center of the cabbage must remain firm.
- Add the vegetable broth and cover with aluminum foil.
- Cook gently until the cabbage is tender.
- Remove the cabbage and reduce the cooking juices.
- Place the blanched cabbage leaves on aluminum foil and season with Maldon salt.
- Place a cooked cabbage wedge on each prepared cabbage leaf.
- Roll them firmly.
Truffle & Zaatar butter
- Soften the butter.
- Mix and drain the onions well.
- Mix all ingredients.
- Roll in a film of paper to form a small pudding.
- Prepare the sauce by emulsifying the truffle and zaatar butter with the cabbage cooking liquid.
- Set aside in a warm place.
- Place the wrapped dolma rolls directly on a charcoal grill.
- Turn them regularly until golden brown. If you do not have a charcoal grill, place the dolma rolls in a non-stick skillet over high heat, turning them regularly.
- Remove the aluminum foil and cut the dolma rolls into thick slices.
- Dress and decorate with toasted sesame seeds. Serve the truffle and zaatar butter as a side dish.