Dolma (cabbage rolls in grape leaves)

by Editorial Staff

Delicious dish! Right now, while you can still find fresh grape leaves, it’s time to pamper your homemade ones.

Cook: 2 hours 30 minutes (your 1 hour )

Servings: 8

Ingredients

  • Grape leaves – 50 pcs. + 10 pcs.
  • Apples – 1-2 pcs

For filling:

  • Minced meat (beef + pork) – 800 g
  • Rice – 5 tablespoons
  • Tomato – 1 pc.
  • Onions – 2 pcs.
  • Garlic – 5 teeth.
  • Greens (parsley, cilantro, mint) – 1 bunch

To fill:

  • Yogurt – 250 g
  • Tomato trade wind – 100 g
  • Broth – 500 ml

For the sauce:

  • Yogurt or sour cream – 125 g
  • Garlic – 1-2 teeth.
  • Greens
  • Salt
  • Pepper

Directions

  1. We need 50 pieces. young grape leaves. And we also need a few leaves in order to lay out the bottom of the cauldron.
  2. Dolma leaves should be about the size of a woman’s palm.
  3. Rinse leaves for dolma and pours boiling water over for 5 minutes.
  4. Drain the water.
  5. Let’s start cooking minced meat. Place the rice in a large bowl, cover with water, and microwave for 5 minutes. at full power. Or boil in the usual way until half cooked.
  6. Cut the tomatoes into small cubes.
  7. Chop the greens.
  8. Add rice, tomatoes, chopped garlic, and herbs to the minced meat, which I turned with the onion. Salt and pepper to taste.
  9. Mix thoroughly.
  10. Well, now let’s get down to making dolma. Cut out the hard part of the leaf, where the leaf is attached to the petiole.
  11. Put some minced meat on the inside of the sheet.
  12. We bend one lower part first.
  13. Then a second overlap.
  14. Close the sides of the sheet.
  15. We close the rest of the upper part. It turns out such an envelope. You can be sure that it will not unfold during cooking!
  16. Here are our prepared dolmushki.
  17. We spread the bottom of the cauldron, or thick-walled saucepan, with grape leaves.
  18. Put stuffed cabbage rolls in grape leaves in a saucepan.
  19. Cut the apple into thin slices.
  20. We spread the apple between the dolma. We also spread the second layer.
  21. Preparing the fill for dolma. We mix yogurt, trade wind, and broth. We check for salt.
  22. Pour dolma and bring to a boil.
  23. You can put an inverted flat plate so that the dolma does not float and is in the sauce all the time.
  24. Cover and simmer cabbage rolls in grape leaves over low heat for 1.5 hours.
  25. Our grape leaf dolma is ready. As you can see, the sauce has boiled down and thickened a little.
  26. You can make a sauce with which we will serve dolma: add chopped garlic and herbs to yogurt or sour cream, add salt and pepper.
  27. Ready-made dolma from grape leaves.

Enjoy your meal!

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