Stuffed cabbage rolls from grape leaves - simple and tasty recipes for making dolma

2

Prepared by: Marina Shcherbakova

12/06/2016 Cooking time: 1 hour 0 min

Have you heard of cabbage rolls made from grape leaves? It's time to try them! Even inexperienced cooks can handle this dish with a simple step-by-step recipe. So watch and record!

Description of preparation:

Many people have probably heard about dolma.
These are traditional cabbage rolls originally from Central Asia, which are prepared from grape leaves. To prepare dolma, you can take any minced meat (from chicken to pork) and mix it with boiled rice. Dolma is prepared like regular cabbage rolls, stewed in a pan. You can serve ready-made cabbage rolls made from grape leaves with adjika or sour cream sauce with garlic and herbs. Purpose: For lunch / For dinner Main ingredient: Meat / Vegetables / Minced meat / Grape leaves Dish: Hot dishes / Stuffed cabbage

Classic dolma recipe with photo

Nutritional value per 100 grams of product - 172 kcal (719 kJ):

• proteins 10.8 (16%);
• fat 11.35 gr. (16%);
• carbohydrates 7.98 (2%).

Required Products:

• meat (minced meat) 1 kg;
• grape leaves 10-12 pcs;
• egg – 1 piece;
• onion 1 piece;
• salt, spices, herbs to taste;
• sour cream - 150 grams (10-15% fat content);
• broth - 2 cups (meat or chicken).

To prepare dolma, you will first need minced lamb or beef . You will also need a lot of spices and herbs.

It is better to use fresh grape leaves, but in the cold season you can find this product in pickled form. The pickled leaves are soaked before cooking.

Step-by-step cooking method:

1. To make the minced meat more juicy, add one egg. Small cutlets are made from minced meat, each wrapped in a grape leaf. The minced meat is placed on the inside of the leaf (it has a rough texture) in a recess.
2. Sometimes the formed “dolminki” are tied with threads so that they do not fall apart during cooking.
3. Leaves are placed at the bottom of the pan; the bottom layer should not burn.
4. The broth is poured into the container so that the level does not reach the top layer of the product (no more than 2 cm).
5. The sauce is prepared from a fermented milk product (for example, 2.5% kefir), it is mixed with grated garlic (2-3 cloves), it gives the dish a unique juiciness and taste.
6. The dish is cooked for about an hour over low heat. If the broth evaporates, it will need to be added, you can also add a little water. Five minutes before the end of cooking, add sour cream.

The classic recipe for dolma is shown in the video:

Grape leaves are often prepared in advance:

1. Freezing . The leaves are separated from the cuttings and wiped with damp gauze. Wrap in a tube and cover with cling film. Then they are placed in the freezer. Before starting cooking, the product should be doused with boiling water. For the freezing option, watch the video:
2. Drying . The leaves are collected, cleaned, then placed at the bottom of the container, the contents are sprinkled with salt. There is another way: the sheets are placed on top of each other, sprinkled with salt, and rolled into a tube. Watch the video for drying leaves:
3. Marinating . A dozen leaves are rolled into a tube and placed in small glass containers. Then fill the jars with hot water (4-5 minutes). Water is poured in, then you need to add the marinade, which will contain vinegar (4 tablespoons), 2 tablespoons of sugar, a pinch of salt. You can pickle the leaves as shown in the video:
4. Pickling . The washed grape leaves are rolled up, placed in a glass container, filled with hot water, and brine is added (90 grams per liter of liquid). Salting leaves as preparation for the winter, watch the video:

Recipes for gourmets: the best shawarma, lamb lula kebab, cauldron kebab with potatoes.

Caucasian from grape leaves

The dish is usually served with garlic sauce, adjika, and red pepper.

Products:

• beef 800-900 gr;
• rice 130 gr;
• tomato 1 piece;
• sweet pepper 1 pc;
• greenery;
• onion garlic.

You have to do it this way:

1. The meat is cleaned (tendons are cut off, bones are removed) and washed. Scroll through a meat grinder; the grate should have large holes.
2. Add boiled rice to the meat.
3. The ingredients are finely chopped and mixed thoroughly. Then the filling is made, which is laid out in portions on the prepared “envelope” leaves.
4. Cooking takes place over low heat, the dish “languishes” and is well baked. It takes about 60 minutes.

For those watching their weight: dietary or vegetarian shawarma, celery cream soup.

Other variations

1. In Armenia use a fermented milk product (macion). Mushroom sauce with nuts, as well as cherry sauce. Three types of meat are used: pork, lamb, veal. There is also a Lenten option - pasum tolma. Instead of meat they put:
   lentils;
2. beans;
3. peas;
4. tomatoes (or tomato paste);
5. onions, spices.
6. Caucasian (aka Turkish). The classic version of the recipe for dolma in grape leaves has already been given in this material; instead of grape leaves, figs can sometimes be added.
7. Azerbaijani. When preparing, grape leaves of the “ag shanny” or “kar shanny” varieties are used. Add:
   quince;
8. figs;
9. fish (sturgeon breed);
10. eggplant;
11. tomatoes;
12. Bell pepper.
13. Moldavian . The filling is made from vegetables (eggplant, tomatoes, zucchini).
14. Uzbek .
    Dolma is boiled in broth so that the fragments do not fall apart, and the “stuffed cabbage rolls” are tied with threads. Cooking takes place over very low heat and takes about two hours. Dolma is served with sour cream (15-20%), the product has an excellent taste.
15. In Greece they also love dolma; it is not particularly different from the classic version.
16. In Iran , rice is not added; fruit may be present instead. Dolma appeared in Sweden thanks to Charles XII. The dish is made from cabbage leaves and is called (kaldolmar).

How to cook “Grape leaf cabbage rolls”

Prepare all the necessary ingredients.

Boil the rice in advance and let it cool. You can slightly undercook it, then the cabbage rolls will still be stewed and the rice will be finished cooking.

While the rice is cooling, rinse the grape leaves. Blanch them until they become soft and elastic.

Then let the leaves cool on a plate.

Mix boiled rice with ground beef.

Salt, pepper and add seasonings to taste. Mix well.

Trim the stalked stems from the grape leaves.

Wrap some filling in a sheet. You should not add too much, otherwise the cabbage rolls will not retain their shape, and the leaves may break through.

At the bottom of the pan in which you will cook the cabbage rolls, pour a little of the broth that remains from blanching the grape leaves so that the cabbage rolls do not stick to the bottom. By the way, you can pour the same broth over the cabbage rolls themselves.

While the cabbage rolls are cooking, fry the onion with tomato paste. This simple roast is perfect for this dish.

Add the frying to the cabbage rolls, salt and pepper to taste. Add seasonings and add water if necessary. Simmer until done.

Ready-made cabbage rolls made from grape leaves are served piping hot with a spicy sour cream sauce with garlic and herbs. Delicious! Bon appetit!

How to cook “Dolma in grape leaves”

Twist the chicken meat into minced meat. Finely chop the onion. Place lightly cooked rice (half-raw) in a sieve. Let the liquid drain. Add the cooled rice to the minced meat.

Add salt to the minced meat and spices to oriental dishes. Beat 1 egg, mix the minced meat well. The minced meat for dolma is ready.

To prepare dolma, prepared leaves are sold in stores. I take the leaves I have prepared from the summer. I have frozen grape leaves, no salt. There is no need to soak them. If your leaves are cooked in brine, you will need to soak them first to remove excess salt. Place a cutlet of prepared minced meat on a grape leaf (cut off the stem of the leaf).

Wrap it so that the leaf tightly covers the cutlet, almost like an envelope.

We get a large number of dolminki.

Place them in a saucepan. Fill with water or chicken broth.

Place on the stove and cook over low heat for about 40 minutes. There is no need to stir or interfere with the cooking process. My broth was salty. I no longer used salt. We salted the minced meat separately. To serve dolma, prepare sour cream sauce. To do this, mix sour cream with walnuts. Add salt and spices to taste. Stir. The sauce is ready!

When the dish is ready, place only the dolm itself on the plate; I no longer use broth-yushka. Serve the sour cream sauce separately.

Recipe in a slow cooker

• 5 kg minced meat;
• 20 grape leaves;
• 1 onion;
• 4 tbsp. spoons of rice;
• 50 g butter;
• 50 grams of sunflower oil;
• 1 bunch of greens;
• salt and spices to taste.

1. We wash the rice. Turn on the multicooker, pour in vegetable oil and, using the “frying” mode, fry the chopped onion until golden brown.
2. In a small bowl, mix minced meat, fried onions, rice, spices, chopped herbs and butter.
3. Place the filling on pre-prepared leaves, form envelopes and carefully place them in the slow cooker, seam side down. Fill with hot water to cover the envelopes and turn on the “quenching” mode for 1 hour.

Cooking dolma in a slow cooker is easy and simple, and most importantly, delicious.