Dolma for Winter
Description
A simple way to prepare ahead. When you decide to make dolma in winter, take out a portion of leaves and thaw them. Prepare ground meat with boiled rice for the filling. Wrap the filling in the leaves and cook using your preferred method. Serve hot or cold. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
To make dolma for winter, you need to gather grape leaves. It is best to use white grapes; their leaves are not bitter. The leaves should be young. I take 2 leaves from the edge of the vine. Place them in a container. Rinse them in water.
- 2
Step 2
Remove the leaves from the water. Let them drain. Trim the stems from each leaf.
- 3
Step 3
Spread plastic wrap on the table. Stack the prepared leaves. Roll them into a roll together with the wrap, starting from the thin edge of the leaf toward where the stem was.
- 4
Step 4
I pack the leaves in portions. For a 2-liter pot of dolma, 40–45 leaves is enough for me. Freeze the formed portions and store them in the freezer. When you are going to cook dolma, take out 1 portion. Thaw it in the wrap and only then unwrap it. When storing in the refrigerator, keep the portions separate. They are fragile and can break.