Cabbage rolls in grape leaves

In fact, cabbage rolls in grape leaves, or dolma (tolma), is a dish with an incredibly rich history and geography. Dolma under various names is present in the kitchen of Turkey, Lebanon, Syria, Abkhazia, Uzbekistan and other countries of Central and South Asia. It's time to try new variations of this popular dish.

Armenian cabbage rolls with grape leaves

Ingredients:

Preparation

Rice boil until cooked and poured cold water. Cooled rice mixed with minced meat, then add salt, pepper and chopped cilantro with basil.

With a teaspoon lay out the minced meat with rice on the canned grape leaves and fold them with an envelope. For dolma, it is not important to use canned grape leaves. You can safely take a fresh sheet, beat it with boiling water and use it as a shell.

Take the cauldron and lay on its bottom chopped ribs. This trick is not accidental, because in this way we prevent the burning of grape leaves to the bottom of the dishes. We put dolma and mint on top of the leaves. Next come the tomatoes in their own juice, which in the season can be replaced by fresh ones.

Now it remains to fill the dolma with water, on the finger above the contents of the cauldron and tightly close the plate, press it down. We prepare grape cabbage rolls for about an hour on low heat, and then serve with tomato sauce or matzoni with garlic.

Moldovan cabbage rolls in grape leaves

Cabbage rolls in the grape leaf, the recipe of which we will discuss below, is present on the Moldovan tables during the feast for any occasion. This is not surprising, such a delicious dish just can not be ignored.

Ingredients:

Preparation

On vegetable oil, let's pass on finely chopped onions and grated carrots until soft. We cut tomatoes in small pieces and add them to the dressing. Fry the vegetables until the moisture evaporates, and then mix with minced meat. Rice is also boiled until ready and added to the stuffing with corn.

Vine leaves are covered with hot water and filled with minced meat. We stack the formed cabbage rolls in a clay pot and fill it with broth and kvass from bran. Stew the dish on a small fire for about an hour and a half, then serve it to the table with sour cream.

Georgian cabbage rolls in grape leaves

We already managed to figure out what are the stuffed cabbage rolls from the grape leaves and how to cook, but we left the most famous recipe for dessert. So, we ask you to love and to greet cabbage rolls in Georgian, a recipe from grape leaves!

Ingredients:

Preparation

Mix the minced meat with salt, pepper and chopped herbs. Separately finely chop the onion and also add it to the stuffing. Again, carefully mix everything and add minced with a small amount of oil or water, so that in dolma it retains its friability, and does not turn into a cutlet.

The canned sheet is straightened and put on the board with a rough side down. In the center of the sheet we put a portion of minced meat and roll everything off with a roll. We put it out for an hour and a half and serve it with butter and lemon juice.