Tolma - stuffed cabbage rolls with meat and rice in grape leaves

Category: Meat dishes
Kitchen: georgian
Tolma - stuffed cabbage rolls with meat and rice in grape leaves

Ingredients

Beef (lamb) pulp 500 g
grape leaves 300 g
rice 100 g
bulb onions 2 pcs.
butter 100 g
garlic 2 tooth.
cilantro, parsley, dill, salt, pepper.

Cooking method

  • Cut off the petioles from grape leaves and pour over them with boiling water.
  • Scroll the meat with onions, 1 clove of garlic and herbs through a meat grinder. Pre-soak rice in cold water or pour boiling water for 30 minutes and let stand. Then drain the water.
  • Mix the minced meat with rice, season with salt and pepper and mix well.
  • Wrap the resulting minced meat in grape leaves (you get little darlings) and put it tightly in a saucepan. Pour cabbage rolls with water so that it completely covers them, add butter, or better ghee, to the pan. Salt the water. Cook cabbage rolls under a lid over low heat until the filling is done.
  • Serve dolma with curdled milk or sour cream sauce with chopped garlic and herbs.


Merri
Lena, how is it right after all: dolma or dolma?
Laslovna
I'm not Lena, but I think both names are correct 🔗Dolma
Very tasty darlings, I add a little tomato paste to the minced meat. And what would darlings turn out denser rice I do not cook!
Elenka
Laslovna, Thank you!
Indeed, the geography of this dish is sooo big! I lived in Georgia, they call it that way, and in neighboring Azerbaijan - dolma.

Merri
Thank you, I hear dolma here.

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