Dolma (stuffed cabbage rolls in grape leaves)

Dolma (stuffed cabbage rolls in grape leaves)

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Apple Pie with Sour Cream

Dolma – very tasty cabbage rolls! Only instead of cabbage we will wrap the meat filling in grape leaves!

Ingredients

general information

Total production time

3 h

Active production time

1 hour 30 minutes

Complexity

Easy

Number of servings

Step-by-step recipe with photos

Wash fresh or salted grape leaves well.

Advice

It is better to take the freshest grape leaves young, the size of a palm (the leaves are collected in the spring).
The darker the leaves, the older they are. For dolma, only leaves of light, snow-white grape varieties are used. It is better not to use old and very large grape leaves. In this case, it is better to take salted leaves, which can be prepared for future use during the season, or purchased at the market or in a hypermarket (rolled in jars).

Place the grape leaves in a bowl, pour boiling water over them and let sit for about 5-7 minutes.

Place the leaves in a colander and let the water drain.
Drain the water and shake off excess water from the leaves.
Remove the petioles from each leaf.
Peel the onion and chop finely.
Heat the butter and vegetable oil in a frying pan, add the onion, add salt and fry over low heat until soft.
Wash the rice (there is no need to rinse Arborio rice).
Place in a saucepan, add water (1 part rice to 2 parts water), put on heat, bring to a boil and cook for 2-3 minutes from the moment it boils.
Drain the rice in a colander.
Wash the greens and chop finely.
Place the minced meat in a bowl, add fried onions, boiled rice, chopped herbs, a pinch of cumin, salt and pepper.

Advice

Usually, minced meat for dolma is prepared from lamb, but if desired, beef can be added to the lamb.
Also, if you wish, minced meat can be prepared from pork and beef.

Mix the minced meat well with your hands.

Place the grape leaves on the table with the smooth side down and the clear veins facing up.
Place a small amount of minced meat in the middle of each sheet.

First, close the minced meat by folding the upper edges of the sheet.

Then cover the filling with the sides of the sheet.

And, in the end, roll up a tight tube, like a cabbage roll.
In the same way, prepare the remaining dolma.

Place 1-2 layers of grape leaves on the bottom of a thick-bottomed pan (substandard, torn leaves are suitable for these purposes).

Lay the dolmushki close to each other, seam side down (you can lay them out in several layers).

Pour broth or water level with the dolma.

Lightly salt the water or broth as needed, cover with a dish, and place a weight on top so that the dolma does not unfold while boiling.

Place the pan with dolma on the fire, bring to a boil and reduce the heat to low.
Cook for 1-1.5 hours at a barely noticeable boil.
Remove the finished dolma from the heat and let it sit for about 10 minutes (during this period of time, the broth will be absorbed into the dolma, and it will become even juicier and tastier).
Prepare the sauce.
Wash the greens, dry and chop.
Peel the garlic and chop finely.
Combine sour cream with garlic and herbs, add salt to taste, and stir.
Chill the sauce well in the refrigerator for 2-4 hours.
Serve hot dolma with sauce.
Bon appetit!

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Stuffed cabbage rolls in Grape Leaves: Dolma, Subtleties of Making (Video)

Now we will prepare cabbage rolls in grape leaves. This is a very tasty, tender and solemn hot dish that any housewife prepares in her own way. In this recipe I will offer a list of my own ingredients and tips for making it.

1. Stuffed cabbage rolls in grape leaves: Ingredients
2. Stuffed cabbage rolls in grape leaves Making:
3. Stuffed cabbage rolls in grape leaves Video

Stuffed cabbage rolls in grape leaves: Ingredients

• Grape leaves are better in fresh form in terms of the amount of meat; they can also be removed from the refrigerator, like ours
• Beef fillet - 750 gr.
• Rice - 50 g
• Bow – 3 heads
• Garlic - 2 teeth
• Mixed greens - 1 bunch
• Bay leaf
• Dark pepper
• Dried olives or oregano
• Dried or fresh plums
• Matsuni and garlic - like sauce
• Butter - 100 g

Stuffed cabbage rolls in grape leaves Making:

• You need to take beef meat, it is better that it is fatty in order to create a tasty dolma. Some housewives also add a little lard to beef (you can also replace it with full-fat sour cream)
• After the meat has been passed through a meat grinder, finely chop (or pass through a meat grinder) the onion and add to the meat
• Add washed rice
• I also add garlic minced through a meat grinder to the meat, even to the filling for cabbage rolls with cabbage, which adds a special taste to the dish.
• Add a bunch of fresh herbs
• Dried oregano will enhance the taste of the dish, which is desirable
• Add salt and dark pepper
• Add a little warm water, stir well and set the minced meat aside
• Now let's prepare the grape leaves
• It will be very tasty if we use freshly picked grape leaves, but frozen leaves are also great here
• I have leaves from the freezer, which we put in a colander, sprinkle with salt and fill with hot water.
• From the grape leaves you should choose the most tender and youthful ones, the taste of cabbage rolls depends on them
• Let's leave them for half an hour
• It's time to wrap our cabbage rolls
• Place a few leaves on the bottom of the pan
• We will leave the beautiful outer side of the grape leaf at the bottom and use the inner part
• If the cutting is long at the leaf, it should be trimmed
• Place the meat on a sheet and carefully wrap it in a tube. If at first it doesn’t work out for you, rest assured it will get better and better every time.
• Please like and write your comments. It’s easy for you, and it’s very pleasant for us!
• This is what a small and warm dolma should look like, there are people who like an even narrower dolma, but I think this medium size is perfect
• Place the dolma in a pan, after each layer add pieces of butter
• The secret of my wonderful dolma also lies in prunes; between the layers I put dried prunes (without sugar), and during the season you can put the freshest prunes.
• Some housewives also put chopped tomatoes or lemons between the layers to add extra sourness and juiciness.
• Another small aspect that I want to share with you is the bay leaf. We add it at the end along with aromatic pepper.
• We also cover the outermost layer with grape leaves.
• Fill the pan with water, about halfway
• I’ll tell you a little secret: I cover the dolma on a plate and only later cover it with a lid. This is necessary so that our dolma retains its shape during the manufacturing process.
• Simmer over low heat for about 25-30 minutes. Remove the plate and try: if the meat is ready, then turn off the heat
• At this time, prepare the sauce for the dish
• Now we serve cabbage rolls with matsoni and garlic, we squeeze the garlic into the matsoni, usually I add a little salt and mix well, but now we’ll leave it like that
• We serve the finished cabbage rolls in beautiful dishes. Pour a little sauce on top.

It's time to invite your household to the table and everyone to enjoy our cabbage rolls.

In the kitchen, don’t be afraid to experiment, adding new ingredients to a dish that at first glance seem unacceptable, you can get a completely new and breathtaking taste.

If you want to see other types of dolma on our channel, there really are a lot of them: then please write about it in the comments, we will take into account all your wishes.

Dolma is a popular Asian-Caucasian dish; even in Greek cuisine there are dishes similar to our cabbage rolls.

Stuffed cabbage rolls in grape leaves Video

Dolma (stuffed cabbage rolls in grape leaves)

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Dolma is one of the most famous state dishes of the Caucasus, as well as Moldova. A very tasty, filling dish. Suitable for both a formal feast and a home dinner.

1 hour 45 minutes Serves 8 Easy

Dolma is a dish very similar to cabbage rolls. The difference is that the minced meat is wrapped in a grape leaf rather than a cabbage leaf.

Step by step recipe

This dish is not at all difficult to make.
Preparations take more time, and specifically the preparation of grape leaves. Previously, I prepared dolma only during the season - late May - mid-June, when the grape leaves are still young. For the recipe, fit the 3rd or 4th leaf from the edge of the vine, so that the leaf is the size of your palm. At the moment, I cook dolma at any time of the year, because I have learned to preserve the leaves - I simply freeze them and store them in the freezer. Previously, roll the leaves in portions into a tube. So, let's start preparing the dish:
Take the grape leaves out of the freezer, add water and let them defrost evenly (if these are the freshest leaves, then they need to be poured with boiling water and left for 5-7 minutes). Usually lamb is put in dolma, but if there is no lamb in your region, or you don’t like it, you can replace it with minced beef or regular beef and pork. To the meat I added finely chopped onions, boiled rice, ground pepper, and salt. Coriander, basil, dill, parsley, etc. are also added. If it’s not the season, then dry seasonings with these herbs. Mix the minced meat well.

Place a small amount of minced meat on any grape leaf and wrap it like a cabbage roll.
We continue this way with each leaf until the minced meat is complete. We put a couple of grape leaves on the bottom of the pan, maybe substandard ones, and put all the dolma preparations. Fill with broth or water so that the pieces are one hundred percent covered. Cover with a plate and place a weight so that the dolma does not unwind during cooking.

Bring to a boil, reduce the heat to low and leave to cook for 1-1.15 hours.
Turn off the heat and let it brew for 10 minutes.

During this period of time, add salt, a little lemon juice, bitter pepper and chopped herbs to the sour cream: cilantro, parsley, dill, basil.
I recommend cooking it.

Dolma as it is

Cabbage rolls in grape leaves are much more tender than their brothers in cabbage leaves.

Dolma is cabbage rolls, but not with cabbage, but with grape leaves. The interior, as in cabbage rolls, consists of rice and minced meat, although different. But dolma can also be vegetarian.

Savory and fragrant dolma is usually prepared in Turkey, Greece, Egypt, Iran, Syria, Armenia, and Azerbaijan. But cabbage rolls made from young grape leaves have become popular in the kitchens of other nations. Not long ago, a Norwegian friend taught my Armenian friend from Moscow to cook “real dolma.” “I’ll show you the recipe for dolma as it is,” a real Scandinavian guest shared his treasured secret.

Cabbage rolls in grape leaves are much more tender than their brothers in cabbage leaves. They have a pleasant sourness and a wonderful smell. Believe me, if you haven’t tried it yet: the tenderness and smell of dolma are not overcooked! As for manufacturing, turning “dolmushki” is a pleasant and interesting task.

Ingredients

• minced meat (pork + beef) – 350-400g
• rice - 60-80g
• onions – 1-2 pcs.
• vegetable oil – 50-70 ml
• butter – 30-40g
• carrots – 1 pc.
• dark pepper, salt
• balsamic vinegar - less than 1 teaspoon
• cumin (ground)
• dill and parsley - medium bunch
• dried herbs (cilantro, mint, basil)
• grape leaves – 40-55 pcs.
• cauldron or stewpan for 2-2.5 l

Manufacturing

Leaves for dolma . Only the freshest grape leaves (small and young) are suitable for dolma. They are very tender and fragrant.

Select leaves for dolma in advance, excluding all coarse and large leaves (especially old ones). Wash thoroughly under running water. Then dip in boiling water for a few seconds (5-10), remove to a colander, let drain and cool.

You can also use canned leaves for dolma. They are very easy to prepare. Wash young, not very large and hard grape leaves with cool water. Then, in batches of 5-10 pieces, dip in boiling water for 5-10 seconds. Let cool slightly and, stacking them in stacks of 5-10 pieces, roll into rolls. Place the purchased preparations (rolls) in a sterile jar (preferably 700-800g). This size is enough for one-time production of dolma for a family. Separately prepare the hot brine at the rate of 1 tablespoon per 600 ml of water. Pour hot brine over the grape leaves and cover with a lid. Before using, it is better to soak the canned leaves in cool water for 5-10 minutes.

Inside for dolma

Peel the onion, wash it and cut it into cubes. Melt butter in a frying pan. Add vegetable oil and chopped onion. Bring it to transparency.

The authentic dolma recipe does not include carrots, and this step can be skipped. But this is a matter of taste. If you use carrots, peel and wash them. Grate on a large grater and combine with the lowered onion. Cook until soft, about 3-5 minutes.

Wash the rice thoroughly and boil in salted water for 3-5 minutes. Place in a sieve and rinse with cool water.

Combine rice and sautéed vegetables in a bowl.

Season with salt and pepper to your own taste.

An ordinary dolma must contain minced lamb, with the addition of beef from time to time. But the most common minced pork and beef for us will not spoil its taste either. Add the cooked minced meat to the rice mixture.

Add cumin and dried herbs, pour in vinegar. Chop the washed dill and parsley and also combine with the rest of the ingredients. Thoroughly stir the dolma filling.

Making dolma rolls . Place the grape leaf, back side up. Place the insides lightly at its base.

Cover the filling with the overhanging edges of the grape leaf.

Fold the sides to the center.

Roll the dolma into a tight roll. Do the same with the rest of the leaves.

Place dolma in a container and cook . Place the pieces in a cauldron or saucepan (lightly grease them with olive oil) in dense rows. Having filled one row, you can lay out one or two more layers. Cover the outermost layer of dolma with grape leaves without the inside (if there are enough leaves).

Add another 2-3 tbsp to the container. l. olive oil and cover the food with a plate turned upside down across the diameter of the saucepan, creating a typical press. This is done so that the dolma rolls do not open during cooking.

Now fill the dolma with water or broth, vegetable or meat, so that the dolma is covered by 1-2 cm. Place on the stove and bring to a boil. Reduce heat and cook dolma (covered) until done, approximately 50-60 minutes. During cooking, add more water if necessary.

After this, carefully, so as not to get burned, remove the plate and tilt the saucepan to one side. Very carefully scoop out the slightly fragrant juice from the pan - you will need it to prepare the sauce.

Serve with sour cream, yogurt or hot sauce. One of the most delicious sauces is given below. Dolma is served with it in Greece.

Egg-lemon sauce and dolma cream

Ingredients:

• 5 lemons
• 5 eggs
• 1 ½ tablespoons cornstarch (for cream)
• ½ teaspoon salt (for cream)
• a little less than half a teaspoon of pepper (for cream)

How to cook:

1. In a large bowl, beat the egg whites into a thick meringue. Continuing to beat, add the yolks, lemon juice and juice from the pan. Your egg-lemon sauce is ready.
2. If you are not going to prepare the cream, then pour the prepared sauce into the dolma in the pan and carefully tilt the pan in different directions using the handles so that the sauce spreads better over the food.
3. If you want to prepare the cream, do the following: Pour the cornstarch into a small saucepan and dissolve it in 200 g of water. Then add ½ teaspoon of salt and a little less pepper to the starch.
4. Heat the dissolved starch over medium heat.
5. As the starch liquid warms up, add the previously prepared egg sauce to it. Continuously stir vigorously for 2-3 minutes until you have a cream. (Keep in mind that the mixture may curdle quite quickly).
6. Pour the prepared cream over the dolma and tilt the pan again in different directions so that the cream is distributed moderately.