I tried to take beetroot leaves instead of grape leaves and this is what I got.
Do you want something unusual? Make Turkish Dolma! And even if there are no grape leaves - it doesn't matter! Take the leaves of chard or ordinary beetroot. It will turn out even softer and much more piquant.
You definitely have not eaten such stuffed cabbage before!
Important!
Dolma requires lamb or beef with fat. Pork will go to the Russian taste, again, fatty.
But poultry (chicken, turkey) is not the best filling for dolma, as it turns out to be too dry.
Ingredients:
1 kg beet leaves
0.5 kg minced meat with fat
50 gr. round rice (without it)
0.5 tsp l. ground black pepper
0.5 tsp l. seasoning for meat
2 large onions
bunch of fresh cilantro
50 ml vegetable oil
2 bay leaves
salt
for minced meat additionally a pinch of dry mint and ground coriander
How to cook:
1. Sort out the beet leaves, rinse, cut off the tough stem and pour boiling water over for a couple of minutes. Then drain the water and remove the leaves. They will become even softer and easier to roll.
2. Add grated or minced onion, washed raw rice to the fatty mince.
Salt the minced meat, add cilantro, dry coriander and mint, ground black pepper. Mix everything well.
3. Take a beet leaf, lay it on a table or board. Put 1 tsp on top, almost to the edge. l. meat filling and roll the sheet into a tight bundle.
You should get a long, slightly thicker cabbage roll.
4. Then everything is as with ordinary stuffed cabbage rolls. they need to be lightly fried in vegetable oil - 30 seconds on each side. Then transfer to a large saucepan and stew in sauce or water with bay leaves.
I like several variations:
fried carrots with onions and tomatoes
a mixture of tomato paste with sour cream
tomato puree with tomato paste and spices
5. Pour dolma with hot sauce of your choice or boiling water, put on very low heat, for about forty minutes.
Important! The stuffed cabbage should be completely covered in sauce or liquid. You can put a plate on top and even oppression. Be sure to cover with a lid.
After extinguishing, remove from heat, wrap with a towel and let it "brew" for another 20-30 minutes.
It is better to serve with fermented milk product. For example, sour cream or yogurt.
Enjoy your meal!
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Thanks for reading to the end!