No, these are not cabbage rolls, which we are used to wrapping in cabbage leaves, although the technology is completely identical. An important difference between dolma is the grape leaves, which are used pickled out of season. For the rest, like the process itself, and the methods of preparing a variety of fillings, are similar ...
Cooking dolma with photo
Chop the onions into small cubes, chop the garlic cloves and fry them in a pan with 2 tablespoons of olive oil until the onion is visibly transparent. Then transfer the contents of the pan to a deep bowl, add 1, 5 cups of rice, chopped mint, salt, pour with lemon juice and mix completely.
Rinse the grape leaves and soak them in boiling water for 2-3 minutes. Then lay out each leaf, being careful not to damage, start with the prepared filling so that you can wrap it up. Wrap them carefully, not very tightly and form a dolma.
Following the recipe, place the dolma with a seam at the bottom, layering in an empty pan. Drizzle with olive oil and lemon juice on top. Pour in water so that the stuffed grape leaves are completely submerged in the water, but no more. Press down on top with a flat plate so that the lean dolma does not lose its shape during cooking and cover with a lid. Bring to a boil, then reduce heat and simmer for 40 minutes.
When ready, put in a bowl for serving, can be served with sour cream, fresh vegetables, or with a hot sauce.
Dolma is a popular dish of many peoples now, something like stuffed cabbage. They are especially common in the Caucasus and Central Asia. The filling, which is mainly made from minced meat and rice, is usually wrapped in young grape leaves and boiled in a little water.