Stuffed grape leaves
Description
The recipe won't take much time. Many of you have probably heard of dolma. These are traditional stuffed vine leaves originating from Central Asia. To prepare dolma, you can use any ground meat (from chicken to pork) and mix it with boiled rice. Dolma is cooked just like regular stuffed cabbage rolls—simmered in a pot. Serve the finished vine leaf rolls with adjika or a sour cream sauce with garlic and herbs. Serve hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients.
- 2
Step 2
Boil the rice in advance and let it cool. You can slightly undercook it, as the stuffed cabbage rolls will be simmered later and the rice will finish cooking.
- 3
Step 3
While the rice is cooling, rinse the grape leaves. Blanch them to make them soft and pliable.
- 4
Step 4
Then let the leaves cool on a plate.
- 5
Step 5
Mix boiled rice with beef mince.
- 6
Step 6
Salt, pepper, and add spices to taste. Mix well.
- 7
Step 7
Trim the stems and stalks from the grape leaves.
- 8
Step 8
Wrap a small amount of filling in the leaf. Do not add too much, otherwise the cabbage rolls will not hold their shape and the leaves may tear.
- 9
Step 9
Pour a little of the broth left from blanching the grape leaves into the bottom of the pot in which you'll cook the dolma, so the dolma don't stick to the bottom. By the way, you can also use this same broth to pour over the dolma themselves.
- 10
Step 10
While the cabbage rolls are cooking, sauté the onion with tomato paste. This simple sauce will go perfectly with the dish.
- 11
Step 11
Add the sauté to the cabbage rolls, season with salt and pepper to taste. Add spices, and if necessary, add some water. Simmer until done.
- 12
Step 12
Serve the ready grape leaf dolmas hot with a tangy sour cream sauce with garlic and herbs. Very delicious!