Cabbage rolls in grape leaves

Step-by-step cooking

1. Step 1:

   

   How to make cabbage rolls in grape leaves? First, prepare the ingredients for the filling. You can take any minced meat: pork, beef, mixed. I have beef. If necessary, defrost it in advance. Take any rice to your taste: long, round, steamed, as long as it is not crushed.

2. Step 2:

   

   Rinse the rice in running water until the water is transparent, then boil in water until half-cooked (al dente). The ratio of rice and water should be 1:3 - 1:4. Put the rice in a colander and cool. The rice should turn out crumbly and not boiled.

3. Step 3:

   

   Wash the parsley and coriander, dry and finely chop.

4. Step 4:

   

   Combine minced meat, rice and chopped greens in a bowl. Add cumin, salt and pepper. You can put a ready-mixed mixture of dry seasonings for meat.

5. Step 5:

   

   Mix the minced meat thoroughly.

6. Step 6:

   

   Prepare the products directly for dolma. Pickled grape leaves are mandatory - nothing will work to replace them. You can use any broth: meat, chicken, vegetable. Or take ordinary boiled water.

7. Step 7:

   

   Dry the pickled grape leaves.

8. Step 8:

   

   Spread one grape leaf on a flat plate with the glossy side down and straighten. For dolma, choose only whole leaves. Put all the torn ones aside, we'll need them later.

10. Step 9:

    

    Put some minced meat on a wide part of the grape leaf. It is more convenient to wrap the minced meat, having previously formed a small oval sausage from it.

11. Step 10:

    

    Roll the sheet into a roll, bending the side edges. Due to the shape of the leaf, the rolls do not unfold, and the filling is not visible through the leaves. Make sure that this is exactly the case.

12. Step 11:

    

    Roll up all the other rolls in the same way. While wrapping, I caught myself thinking that it is much more pleasant to form cabbage rolls in grape leaves than in cabbage, although many such rolls need to be rolled.

13. Step 12:

    

    With the remaining defective leaves, lay out the bottom and walls of the cauldron or pan with a thick bottom in which you plan to cook dolma.

14. Step 13:

    

    Spread the rolled rolls on top of the leaves.

15. Step 14:

    

    Place a small diameter plate or saucer on the rolls. This will prevent strong bubbling, as well as rapid evaporation of water.

16. Step 15:

    

    Pour the prepared broth into the pan so that it completely covers the cabbage rolls. Cook the dolma over low heat for about 40-50 minutes. Adjust the exact cooking time according to your stove. After 30 minutes from the start of cooking, try the water and add salt if necessary. Remove the finished cabbage rolls from the heat and let them brew for 10 minutes. During this time, part of the broth will be absorbed into the leaves, and the minced meat will be even juicier.

17. Step 16:

    

    It's indescribably delicious!!!! Bon appetit!