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Homemade dolma in cabbage

Photo of the finished dish: Homemade dolma in cabbage

Recipe Recommendations "Homemade dolma in cabbage"

If you think that these are just stuffed cabbage, you are wrong. This is Armenian dolma (tolma), which is often cooked in grape leaves or vegetables (bell peppers, tomatoes, eggplants). In this dolma recipe, we used only white cabbage leaves.
It is better to use minced meat for dolma homemade, rolled in a home meat grinder, mixed - beef (90%) and lard (10%).
Cabbage for homemade dolma should be soft, not the one that is chosen for borscht, although we also got dense, strong cabbage.



How to cook dolma with minced meat in cabbage

Step 1

We cooked 1.5 kg of cabbage

Fill a large saucepan with water and cook the whole cabbage until half cooked, until soft, with the lid closed. Be guided by the time yourself, as it may vary depending on the type of cabbage.
We cooked 1.5 kg of cabbage for almost 30 minutes under a closed lid.

Step 2

While the cabbage is cooking, cook the minced meat. Add a glass of rice. Chop the fresh herbs as fine as possible and add to the minced meat. Add red and black ground pepper to taste.
Add your favorite dried herbs and condiments to taste.

Step 3

fry the chopped onions until light golden brown

Heat a skillet with 80 ml of vegetable oil and fry the chopped onions until light golden brown. Then add 2 tbsp. tablespoons of tomato paste and stir. Let it boil for another 2-3 minutes.

Step 4

Minced dolma

Also add the prepared tomato sauce with onions to the minced meat and mix well with your hands.
Minced dolma is ready.

Step 5

Remove the soft kale from the pan

Remove the soft kale from the pan and separate the leaves. Let them cool slightly.

Step 6

remove the hard veins of the cabbage

Use a knife to remove the hard veins of the cabbage and give the cabbage leaves the same shape as possible so that you can easily wrap the minced meat in dolma.

Step 7

Take a serving of the minced meat

Take a serving of the minced meat with a tablespoon.

Step 8

Place the minced meat on the prepared cabbage lea

Place the minced meat on the prepared cabbage leaf, as shown in the photo.

Step 9

Roll up the dolma

Roll up the dolma. If possible, close the dolma on both sides, and if the leaves are small, then only on one side, as in our case.

Step 10

Gently spread the dolma in a large saucepan

Gently spread the finished dolma in a large saucepan, where you will cook until tender.

Step 11

place a large plate on the dolma in a saucepan

When the minced meat is finished, place a large plate on the dolma in a saucepan so that the dolma does not fall apart during cooking.
Fill with cold water to the top of the plate and place on the stove.

Step 12

Cover

Cover and bring to a boil over high heat.

Step 13

cook until the water evaporates

As soon as the dolma starts to boil, reduce the heat and cook until the water evaporates, as in the photo.

Step 14

Turn off the heat and leave alone for 15–20 minutes

Turn off the heat and leave alone for 15–20 minutes to cool the dolma a little.

Step 15

place in plates and serve

Then, in portions, place in plates and serve.

Step 16

Dolma is usually sprinkled with garlic yogurt sauce

Dolma is usually sprinkled with garlic yogurt (maconi) sauce, but we prefer regular mayonnaise.
Enjoy your meal!

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