From the end of spring you can prepare very tasty and caloric dish - stuffed grape leaves or dolma. All the subtleties of cooking this dish find out our recipe
Dolma, stuffed vine leaves, are very popular in many countries. Unlike their counterparts, stuffed cabbage, they are more interesting, sour taste and delicate aroma. Sour taste of the leaves gives a large number of vitamin Cand organic acids, which are rich in grape leaves, so dolma not only tasty but also very useful.
Recipe for stuffed cabbage in grape leaves
Take:20-30 pieces of vine leaves, 500 g of minced meat, 2-3 table. spoons tomato paste, 100 grams of rice, carrot 1, 1 onion, salt, pepper.
Grape leaves parboiled. Boil the rice until half. In vegetable oil fry onions with grated carrots, add tomato paste. Stuffing mix with rice, 2 spoons of onions and carrots and tomatoes, season with salt and pepper, add a few spoonfuls of water, mix well.
You can put the stuffing on vine leaves and turn into cabbage rolls. Stuffed put in a pan or multivarku, put on top onion and carrot, pour boiling water, salt and simmer over a low heat for half an hour.
Serve with sour cream dolma.
Be sure to ask, how to cook green soup of all the rules.
