Vegetable broth


  1. Coarsely chop the carrots, white onion, leek and celery.
  2. Cover with 4 pints of cold water.
  3. Boil for 10 minutes.
  4. Add the remaining ingredients and cook for another 10 minutes.
  5. Remove from the heat and cover.
  6. Once cold, strain the broth through the strainer.
  7. Refrigerate.





  1. Blanch the large outer leaves in salted water for 5 minutes and then cool in ice-cold water.
  2. Cut the stems and flatten the leaves with a rolling pin.
  3. Cut the centres of the remaining cabbages into large quarters.
  4. Bake the cabbage quarters on a baking tray with olive oil until they brown on the surface.
  5. Add the butter and brown sugar and caramelise until golden in colour. The center of the cabbage must remain firm.
  6. Add the vegetable broth and cover with aluminum foil.
  7. Cook gently until the cabbage is tender.
  8. Remove the cabbage and reduce the cooking juices.
  9. Place the blanched cabbage leaves on aluminum foil and season with Maldon salt.
  10. Place a cooked cabbage wedge on each prepared cabbage leaf.
  11. Roll them firmly.
  12. Refrigerate.



Truffle & Zaatar butter


  1. Soften the butter.
  2. Mix and drain the onions well.
  3. Mix all ingredients.
  4. Roll in a film of paper to form a small pudding.
  5. Refrigerate.





  1. Prepare the sauce by emulsifying the truffle and zaatar butter with the cabbage cooking liquid.
  2. Set aside in a warm place.
  3. Place the wrapped dolma rolls directly on a charcoal grill.
  4. 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.
  5. Remove the aluminum foil and cut the dolma rolls into thick slices.
  6. Dress and decorate with toasted sesame seeds. Serve the truffle and zaatar butter as a side dish.