A step-by-step recipe for making canned grape leaves with a photo. Learn all the intricacies and secrets of the process of harvesting grape leaves and cook Eastern Dolma all year round. Video recipe.
Recipe content:
- Ingredients
- Step by step preparation of canned grape leaves for dolma
- Video recipe
Dolma is a delicious dish similar to our stuffed cabbage rolls. But the difference between these dishes in the wrapper is that cabbage leaves are used for stuffed cabbage, and grape leaves are used for dolma. And if for stuffed cabbage you can buy a head of cabbage all year round, for dolma grape leaves only at the beginning of summer. Since only young leaves are used for oriental delicacies. And in order to be able to feast on an oriental dish, grape leaves must be prepared for future use. To do this, they are frozen, pickled, salted and canned. In this recipe, you will learn how to properly preserve grape leaves at home.
First of all, let's figure out which one is better to use grapes for dolma. White grape leaves are ideal. Although leaves of any grape variety can be used for canning, the main thing is not wild breeds, because they are unpleasant tasting, rough and tough. The leaves should be chosen clean, young, with a glossy surface and without large veins. The leaves can have different shades: bright green, bronze and sunny golden. It depends on the variety, but does not affect the usefulness of the plant. After all, grape leaves have many useful properties, so they are actively used in oriental medicine for the treatment of kidney and heart diseases. In addition to medicinal properties, the grape leaf has valuable taste, which is why it was used in cooking. The refreshing and tart texture of grape leaves is a great addition to meat or vegetable fillings.
- Caloric content per 100 g - 93 kcal.
- Servings - 60 pcs.
- Cooking time - 1 hour
Ingredients:
- Grape leaves - 60 pcs.
- Salt - 1, 5 tablespoons
- Water - 1 l
Step by step preparation of canned grape leaves for dolma, recipe with photo:
1. Choose grape leaves from edible varieties that are young, light green and tender. Pick them up more or less the same size, whole, no damage. Tear off no more than 6 leaves from the tendril of the end of the branch. Then remove the tails from each leaf.
2. Place the leaves in a colander and rinse under running water.
3. Transfer them to a deep container and pour boiling water over them. Leave it on for 2-3 minutes. During this time, the leaves will change color and acquire a darker shade.
4. Dry the leaves with a paper napkin and stack 10 pieces on top of each other.
5. Roll the leaves into a roll with the glossy front side inward.
6. Place the rolled rolls tightly in the prepared glass jar. Wash it with baking soda and sterilize over steam.
7. Dissolve salt in boiling water, stir to dissolve completely and pour over the grape leaves.
8. Place the jar in a pot of water and cover. To prevent it from cracking, place a towel rolled several times under the container. Sterilize grape leaves over moderate heat after boiling water for half an hour. If the water boils away, add only boiling water. Do this so that a direct jet of water does not hit the jar, otherwise it may burst. Then close the jar with sterilized lids, turn them over and place them on the lid. Wrap in a warm blanket and leave to cool completely. Store canned dolma grape leaves at room temperature.
See also a video recipe on how to cook canned grape leaves.
