Stuffed cabbage in grape leaves (Dolma)

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Ingredients for the preparation of cabbage rolls in grape leaves (Dolma)

Ingredients for the preparation of cabbage rolls in grape leaves:

Grape leaves 35-40 pcs.

For filling:

Minced meat (pork, beef) 450-500 g
Rice dry 2-3 table. spoons
Onions 1-2 pcs.
2 cloves of garlic
Salt to taste
Ground black pepper to taste
Nutmeg 0.3 teaspoon spoons
Greens (parsley, dill, cilantro) 1-2 branches
Oregano to taste

To fill:

Sour cream 250 g
Tomato paste 3-4 table. spoons
Oil (olive or sunflower) 1 table. a spoon
Water 1 cup
Salt to taste
Ground black pepper to taste
Paprika to taste

Main Ingredients: Beef, Rice
Serving 4 servings
World Cuisine

Inventory:

Crockery, Frying pan, Cauldron, Pan, Stove

Cooking cabbage rolls in grape leaves (Dolma):

Step 1: We process grape leaves.

To prepare dolma you need young leaves. They can be distinguished by color - they are light green with yellowing. If you cook stuffed cabbage from old leaves, then they may be too stiff. The optimal sheet size for stuffed cabbage is about the palm of your hand. You do not need to take too large sheets, otherwise instead of the filling you will feel only greenery, and it will be problematic to put the filling in too small sheets, so we will stop at the middle ground. We carefully wash the grape leaves, preferably in a bowl or sink, changing the water several times. Carefully put the leaves in a pan with boiling water and keep them for 5 minutes. Then we drain the water and shake off its excess from the leaves.

From each leaf we remove the stalk by which the leaf is attached to the vine.

Step 2: Cook the minced meat.

Put rice in a pot with hot water and cook it until half ready.

Finely chop the onion and send it to the pan, where we pass it to a transparent color. Add chopped greens and squeezed garlic to it, mix well, so as not to burn. We spread the minced meat to the mixture of onions and herbs, season with all the spices, salt and fry a little, until the minced meat turns white, but until it is completely ready and turn off the fire. We combine rice and fried minced meat, mix - the filling for cabbage rolls is ready!

Step 3: Form the cabbage rolls.

On the smooth side of the grape leaf from the side where the stalk was, lay out about 1 tablespoon of minced meat.

We turn to the center the right side of the sheet, then the left, forming an envelope, and close it from above, then roll it into a tube.

Step 4: Cook the cabbage rolls with sour cream and tomato filling.

For the preparation of cabbage rolls, we need a cauldron or a pan with a thick bottom. To prevent burning of cabbage rolls, we cover the bottom of the cauldron with 2-3 grape leaves, lay on them cabbage rolls in one row, then again a row of grape leaves and cabbage rolls again.

Filling for cabbage rolls is prepared in the following simple way: combine sour cream with tomato paste, mix, beat with a fork, add water, oil, salt and spices (pepper, paprika), mix well.

Fill the stuffed cabbage with the resulting filling, cover the top of the cauldron with an inverted plate and cover with a lid. This is necessary so that cabbage rolls do not float out. On top of the plate, you can put the load in the form of a liter jar filled with water, but you can do without it. Bring cabbage rolls to a boil, reduce the fire and simmer for an hour. When time runs out and you turn off the fire, leave the cabbage rolls to infuse another 20 minutes, so they will be more saturated taste.

Step 5: Serve the finished cabbage rolls in grape leaves.

Cabbage rolls are ready and will become a real holiday on your table. Serve them necessarily hot, as a sauce, use pouring, sour cream or mayonnaise. Enjoy your meal!

Recipe Tips:

- - If you rinse the leaves with running water, it is very easy to damage their integrity.

- - If you use canned leaves, it is better to pour them with boiling water and leave them in this state overnight, so that part of the salt goes into water.

- - Minced meat can be from pork, beef and lamb, as well as assorted all of these types of meat.