Dolma with pork (stuffed cabbage rolls in fresh grape leaves)

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Dolma with pork (stuffed cabbage rolls in fresh grape leaves)
Dolma with pork (stuffed cabbage rolls in fresh grape leaves)
Anonim

Dolma with grape leaves is the "queen" of Caucasian cuisine. Although in fact - a kind of stuffed cabbage. How to cook this dish, read this review. Step-by-step recipe with a photo. Video recipe.

Ready-made dolma with pork
Ready-made dolma with pork

Recipe content:

  • Ingredients
  • Step by step cooking with pork dolma photo
  • Video recipe

Dolma is traditionally cooked with the most popular meat in the Caucasus countries - lamb. However, in our country, pork, beef, chicken are suitable for an oriental delicacy … The amount of onion in the minced meat can be arbitrary. Put it in as much as you see fit. As for spices, spices and aromatic herbs, give preference to oriental ones. Then dolma will have a traditional delicate taste. Dolma also includes rice, usually round grain. But this is also a matter of taste. Its quantity should be moderate and it should not dominate in minced meat. Moreover, it must be pre-boiled until half cooked. And if the minced meat is not very dense, then add one raw egg.

The dish does not need to use fresh grape leaves, which can only be purchased during the grape growing season. To cook dolma all year round, you need to keep the leaves fresh. For example, close several jars or freeze them for future use. However, the most delicious dolma comes with fresh grape leaves. To make it easier to prepare a treat, I have prepared a detailed step-by-step recipe with a photo.

  • Caloric content per 100 g - 235 kcal.
  • Servings - 25
  • Cooking time - 1 hour 15 minutes
Image
Image

Ingredients:

  • Pork - 500 g
  • Garlic - 2 cloves
  • Salt - 1 tsp or to taste
  • Ground black pepper - a pinch
  • Parsley - a bunch
  • Onions - 3 pcs.
  • Cilantro - bunch
  • Grape leaves - 25 pcs.
  • Butter - 30 g
  • Rice - 4 tablespoons
  • Dill - bunch

Step by step cooking pork dolma, recipe with photo:

Grape leaves for dolma with pork are covered with boiling water
Grape leaves for dolma with pork are covered with boiling water

1. Wash the grape leaves, cut off the branches and cover with hot water. Leave for 5 minutes, remove from water and dry with a paper towel.

For dolma with pork, boiled rice
For dolma with pork, boiled rice

2. Rinse the rice and boil in salted water until half cooked.

Melted butter in a frying pan
Melted butter in a frying pan

3. Melt the butter in a skillet.

Onions are fried in a pan
Onions are fried in a pan

4. When the butter has melted, add finely chopped onions and fry until golden brown.

For dolma, pork is twisted in a meat grinder
For dolma, pork is twisted in a meat grinder

5. Peel the meat from the film with veins, wash and twist in a meat grinder or grind with a blender.

Chopped greens and garlic are added to the minced meat
Chopped greens and garlic are added to the minced meat

6. Greens (cilantro, dill, parsley), wash, dry with a paper towel, finely chop and add to the minced meat. Chop the garlic and send it after the herbs.

Fried onions added to minced dolma with pork
Fried onions added to minced dolma with pork

7. Add the sautéed onion to the minced meat.

Minced dolma with pork seasoned with spices
Minced dolma with pork seasoned with spices

8. Put boiled rice, salt, ground pepper and any oriental spices with spices.

Ready minced meat for dolma with pork
Ready minced meat for dolma with pork

9. Stir the minced meat well. Do this with your hands, passing it between your fingers.

Minced meat is laid out on a grape leaf
Minced meat is laid out on a grape leaf

10. Place the grape leaf face down on the board. Put a portion of minced meat on it.

The grape leaf is tucked up on both sides
The grape leaf is tucked up on both sides

11. Fold up the sheet on both sides, covering the minced meat.

The grape leaf is tucked up at the bottom
The grape leaf is tucked up at the bottom

12. Then fold the bottom edge.

The grape leaf is rolled
The grape leaf is rolled

13. Fold the sheet into a cylindrical shape. You can also fold dolma into a square envelope.

Dolma with pork is laid out in a saucepan
Dolma with pork is laid out in a saucepan

14. Fold the dolma tightly into a thick-bottomed saucepan.

Dolma with pork covered with grape leaves
Dolma with pork covered with grape leaves

15. Cover it with the remaining leaves.

Dolma with pork covered with water
Dolma with pork covered with water

16. Fill with clean water or broth so that it covers all the rolls.

Load on dolma with pork
Load on dolma with pork

17. Place the weight on top. For example, a smaller saucepan or place a plate on which to place a jar of water.

Dolma with pork stew
Dolma with pork stew

18. Send the pan to the stove, boil, reduce the temperature to a minimum and simmer the dish for half an hour.

Ready-made dolma with pork
Ready-made dolma with pork

19. Serve the cooked dolma with pork hot. It is usually served with sour cream sauce. To prepare it, combine sour cream with crushed garlic, salt and pepper. You can add some chopped greens.

See also the video recipe on how to cook dolma.

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