for the filling:
to stuff and cook the apples and cabbage:
* It’s important to find the right pot to make your dolma. I used a 3 1/2 quart Le Creuset dutch oven when testing and photographing this recipe, but it was a very tight fit, and it was close to bubbling over toward the end of cooking. So I recommend using a 4 quart pot if you don’t have advanced dolma tetris skills. When looking for the right pot, it’s important to find one that fits all 5 apples in 1 layer. They should be touching or almost touching, and not too spread apart, and there should be some space between the tops of the apples and the top of the pot (to make sure it doesn’t bubble over). Read the notes above the recipe for more details on choosing the right one.** Feel free to reserve (and/or freeze) the insides to make applesauce, apple bread, or apple cake.