Dolma with tomato sauce

Step-by-step cooking

1. Step 1:

   

   How to make a dolma? Prepare all the necessary components. The minced meat in the recipe was used from pork. I took pickled grape leaves. First of all, rinse the rice to clear water and boil separately until half cooked. Flip it into a colander and rinse in clean water.

2. Step 2:

   

   Send the rice to the minced meat.

3. Step 3:

   

   Peel and rinse the onion. Chop one onion finely, add to the rice with minced meat. Season with salt and pepper. At this stage, you can add your favorite dry spices, I added ground red pepper and a pinch of hops-suneli.

4. Step 4:

   

   Knead the minced meat until smooth.

5. Step 5:

   

   Expand the grape leaf. Lay a small amount of minced meat at the place where the stalk was attached, as in the photo.

6. Step 6:

   

   Wrap the sheet overlap first on one side, then on the other, and then form a roll.

7. Step 7:

   

   The finished grape cabbage looks like a stuffed pancake.

9. Step 8:

   

   Do the same with the rest of the sheets and minced meat.

10. Step 9:

    

    Peel the garlic. Rinse the tomatoes in water, cut in half and remove the attachment points of the peduncle. Cut the tomatoes into small cubes. Peel the garlic, rinse and chop. Chop the second onion finely as well.

11. Step 10:

    

    Heat a small amount of vegetable oil in a frying pan. Fry the onion and garlic until transparent.

12. Step 11:

    

    Add tomatoes, a pinch of salt and, stirring, simmer over high heat for about 5 minutes.

13. Step 12:

    

    Take a pot with a thick bottom or use a frying pan with high edges. Add a third of the tomato sauce to the pan, lay out the grape rolls, make the remaining sauce on top.

14. Step 13:

    

    Set a small bend over the rolls (I use a flat saucer for this purpose). If the sauce is not very liquid (and this largely depends on the juiciness and variety of tomatoes), then pour a little boiling water so that it covers the rolls almost to the top. Cover the pan with a lid, wait on high heat until the intense bubbling begins. Then reduce the heat to low and cook for about 30-40 minutes.

15. Step 14:

    

    At the end of cooking, if there is too much liquid left in the pan, I open the lid, make the fire to the maximum and leave until the right amount of sauce evaporates. Sprinkle the finished dish with herbs and pepper.