Cabbage rolls with grape leaves

Category: Meat dishes
Cabbage rolls with grape leaves

Ingredients

Minced meat 1 kg
Raw rice 0.5 cups
Water 1 glass
Tomato paste 1 tbsp. l.
Onion 4 heads
Fresh coriander 1 bundle
Dried Basil 1 tbsp. l
Dried savory (kondari) 1 tbsp. l
black and red pepper taste
Salt taste
Sour cream or curdled milk 0,5 l
Garlic 2-3 cloves

Cooking method

  • Each housewife has her own recipe for stuffed cabbage. I want to share my own. Take minced beef with pork. More beef is desirable. Both meats are fat. Add uncooked rice, ground onion and cilantro. tomato paste, dried herbs, cold water. salt and pepper. Mix everything well. Wrap the minced meat in the leaves. Fold into a saucepan in tight rows, wash down with hot water 1 finger above the level. Cover with a flat plate and then a lid. After boiling, bring low heat and simmer for exactly 40 minutes. Serve sour cream or curdled milk separately, to which add crushed garlic if desired. The highlight is in tomato paste and dried herbs. Your guests will beg for the recipe. I use ready-made, canned leaves. Do not regret it. Cook for health. Bon Appetit. Something in the photo they seem big. Much smaller, actually.

The dish is designed for

50-55 pcs

Time for preparing:

2 hours

Cooking program:

Meat grinder, stove

Zhannptica
I can eat them 24/7 ....
Thank you)))
Swetie
Cool Every summer I'm going to wrap up such things and ... next summer I'm going again And how do you preserve the leaves, if not a secret?
Rituslya
Gayane Atabekova, thanks for the recipe. Reminded. I haven't done it for a long time. All grape leaves will not catch your eye.
I almost do the same, but not like that. I practically do not add seasonings, but, you see, in vain.
I will definitely try. Thank you!
Gayane Atabekova
Rituslya, Rita the very taste is given by the seasonings. Now, when there are ready-made canned ones, I don't close it myself. Look at the Armenian store. I used to do this. I took fresh, small leaves from white grapes. I didn't wash them. Cut the cuttings. She piled ten leaves on top of each other. On the last sheet she poured a large pinch of coarse salt and folded it into an envelope. I put the envelopes tightly into the jar. You do not need to pour water into the jar. I put the cans in water for sterilization. She put a plate on top of the banks, and not something heavy with it. Cans without water are light and can turn over. Sterilization ala until the leaves turned yellow and rolled the jar. In winter, I opened the jar, washed the leaves and boiled until they became soft. In general, they brought me something indescribable from Armenia. They fold small fresh, not washed leaves 3-4 pieces and manage to shove them into a plastic bottle. without water . Just close the lid. The most amazing thing is that the leaves do not deteriorate. If necessary, the bottle is cut from the bottom side. The leaves are washed and boiled.
lady inna
How I adore dolma! But the same problem is to buy good grape leaves. They are, in principle, even in our Russian "Magnets" now being sold, but this is not the case. For some reason, they are rough, as a rule, store-bought. Even though they are Armenian. Although, if you really want to, then these will come off, I bought. And real leaves for dolma in Baku were always harvested in May. While they are tender, young, juicy. The grandmother simply stuffed the unwashed dry leaves tightly into clean, dry 0.7l cans and rolled them up. They could be stored in this form for a very long time.There was no need, every year the leaves were harvested again and the grapes grew in the yard. When all the relatives had to leave Baku, we kept the stock of leaves brought from there for several years at home. Now, it is true, people are stocking up in plastic bottles there: they roll up and push in several pieces with a straw. And it's true Gayane, why did you sterilize them?
And the grapes of central Russia are not suitable: frost-resistant varieties have corresponding leaves. Although I don't know, maybe the selection has gone far), and who succeeds ...
Oh, Gayane, straight teased. Everything is the same as they did in Baku. And minced greens, and yogurt with garlic as a sauce. I'll even buy rough leaves.
Gayane Atabekova
lady inna, Inna, the coarse leaves must be boiled beforehand, while the stalk is torn off by hand. And she sterilized, because that's how she was taught. Where did you get the recipes before? We learned from each other. And then there were no plastic bottles. Canned, too, as lucky. Sometimes they are normal, sometimes they are tough, sometimes they fall apart in the hands.
Orshanochka
Gayane Atabekova, Gayane, thanks for reminding me. I really respect dolma!
lady inna,
And the grapes of central Russia are not suitable: frost-resistant varieties have corresponding leaves. Although I don't know, maybe the selection has gone far), and who succeeds ...
I certainly did not eat dolma from Tbilisi grape leaves. But every year I harvest leaves in Belarus. I roll it into a tube and into plastic bottles. Then I screw on the lid a little and squeeze and flatten the bottle so that excess air comes out. Then I tighten the lid tightly. Stored with a bang. And then dolma smells like grapes! Nyama is simple!
DonnaRosa
Once they were treated to dolma in an Armenian restaurant. I didn't understand the taste, I decided that it was not for me.
Gayane Atabekova
DonnaRosaThe restaurant could have a bad chef.
SvetaI
Gayane, and I have never eaten dolma. I saw the recipes, but did not dare to cook, maybe now I will still have the courage. If, of course, you can get grape leaves.
And just cook in water and not even salt this water?
Gayane Atabekova
SvetaI, Just cook the light in water. There is no need to salt the water. Look for leaves in supermarkets or in an Armenian store. You will definitely find it. If extra leaves remain. just fill the jar with salt water and store in the refrigerator.
liyashik
Svetlana, cook, you will not regret it! It's really delicious! All my life I have been eating them, and I can't eat enough))). Mother is cooking).
Gayane, thanks for the recipe!
natalia52
Condari is savory, not dried thyme.
Iri55
Every summer I'm going to cook stuffed cabbage rolls with grape leaves, but leaves from the Moscow region. I wonder what happens.
Gayane Atabekova
🔗 There is constant confusion with these translations. Kondari in different sources is either savory, then thyme, or thyme. Therefore, I am writing the original title. Look at the link yourself.


Added Thursday, 02 Feb 2017, 10:44

Here's another
natalia52
They bring me from Georgia and I know without any references that this is savory. Thyme is another herb. For the Germans, this is Bohnenkraut. Same smell and taste, very intense.
SvetaI
Quote: natalia52
They bring me from Georgia and I know without any references that this is savory.
Gayane, save!
It doesn't matter to me what kondari is, you just tell me what to put in the minced meat - thyme (aka thyme), or savory? I have everything, whatever you say, then I'll put it.
Orshanochka
Iri55, I've been cooking with Belarusian leaves for 8 years already - I like it! We must do it the other day.
Gayane Atabekova
SvetaI, Svetlana put the savory. I rummaged through the Internet, it's all the same savory. It's just that thyme is very often written. Now I will fix it everywhere.


Added Thursday 02 Feb 2017 1:51 pm

natalia52, Natasha thanks for the clarification.
SvetaI
Quote: Gayane Atabekova
put savory
Oh thank you! There is really confusion in the sources, from a botanical point of view, these are generally very close plants, but they still have different smell, so it was important to find out.
liyashik
Irina, it will work! When we had a summer cottage, we did just that, with fresh grape leaves.It is important that you take young leaves !!! Then you need to add salt to the broth, I say correctly, Gayane,? And the rest can already be preserved, but the very old ones are not worth it, they are tough.
Gayane Atabekova
liyashikLeah broth is still not worth salt. He almost boils over.
Rituslya
Gayane Atabekova, Gayane,
yohu!
Delicious!
Cabbage rolls with grape leaves
Gayane Atabekova
Rituslya, Rita have you cooked? The photo looks like a fish.
liyashik
Quote: Gayane Atabekova
The photo looks like a fish.
Yes, no, dolma, just probably sour cream baked on top.
Gayane, can I ask why you didn't call dolma dolma? :) Sorry for the intrusiveness)). For ease of perception?
Gayane Atabekova
liyashikActually, we call it tolma. Yes, just to make it clearer. Did you bake it? How did you like it?
liyashik
Well, everyone has a different name). Dolma, tolma, yarpag dulmasy is in Azerbaijani. We have a book of Soviet times, Azerbaijani cuisine, that's what they call it) in general, everything stuffed with them is dulmas or dolmas). That's how interesting). And they cook everything in about the same way, but still, each nation has its own nuances. Once in Jordan, on an excursion, a guide, noticing that I was Armenian, began to ask questions about how we cook dolma. Then he told how they cook. It was very interesting to listen to. I don't remember all the nuances, but they definitely put a lamb bone in a saucepan and a lot of spices.
No, Gayane, I did not bake.
Gayane Atabekova
Oh, I asked Rita about baking.


Added Friday 03 Feb 2017 12:07 PM

liyashik, I don’t make Leah out of mutton. It's a gallbladder bomb. But if there is a meat bone, I also put it on the bottom. Especially tasty with cabbage rolls is obtained.


Added on Friday 03 Feb 2017 12:09 PM

To be honest, all this combination of herbs and tomato paste is my fantasy.
liyashik
GayaneAnd I love the ram so much, only I rarely eat it, it is somehow expensive. I will definitely make it according to your recipe, you can see right away that it's delicious !!!
Orshanochka
Gayane Atabekova,
Actually we call it tolma. Yes, just to make it clearer. Did you bake it? How did you like it?
So I, reading the book Home Cooking from 1969, saw that it was not dolma written, but dolma. So how is it correct?
liyashik,
[quote And I love the ram so much, only I rarely eat it, it’s somehow expensive. I will definitely do it according to your recipe, you can see right away that it's delicious !!!] [/ quote]
In the past I am an athlete (Komsomol member, etc., etc.) We were once at a training camp in Kislovodsk - we ate in a hotel restaurant. And there every day pilaf with lamb - it was already bad from her. But now I would try, but netuti. And home and production are very different in taste. I would like to at least try a small piece - like it or not ...
liyashik
TatyanaWhy is there no mutton? Not for sale? Yes, I understand, every day she is bored terribly. And then she smelled more before. Now the rams are bred completely different, without a pronounced smell.
Gayane Atabekova
Orshanochka, Tatyana, I also love mutton very much. But we have it too dear. Because a young lamb is better, and there are only bones. And yet this is very heavy meat for the gallbladder (I tell you this as a doctor), especially broth. But once a year you can try. The meat is very tasty. Especially in the Uzbek pilaf.
Orshanochka
liyashik, Leah, we don't sell it (Belarusians mostly specialize in pork, and occasionally in beef). One zhanchin keeps here. But such sheep are unkempt that even the thought does not arise to buy a lamb from her.
Gayane Atabekova,
And yet this is very heavy meat for the gallbladder (I tell you this as a doctor)
Well, tada, we definitely do not nat - my husband has problems with gallstones - the stones are already bored, it's good at least small ones - they come out themselves. And to the doctor to drive him - uselessly dead number.
liyashik
Tatyana, my husband needs to see a surgeon, I also tell you as a doctor, otherwise you can run into big trouble. Gayane, forgive me for being off topic.
Orshanochka
liyashik, Leah, so as not to clog the branch, I will write in a personal, can I?
liyashik
Tatyana, Well, of course.
LenaU
Gayane Atabekova, I had been planning to do dolma for a long time, but all hands did not reach. And last year I did (my grapes). Made on the principle of an assortment, a little bit of cabbage rolls, a couple of peppers, one cabbage soup and in grape leaves. Everything turned out very well, no, VERY, VERY tasty, then I only made dolma and stuffed peppers. Only I didn't cook the leaves, I cooked everything in the microwave and pepper and cabbage leaves and grape leaves. The leaves turned out to be soft, but I did not even know about the preparation in bottles, I would have to try to make it in the summer.
Mirabel
Gayane, is it worth trying without savory? or not at all? I bought grape leaves from the Turks and I want to cook one of these days.
Gayane Atabekova
Mirabel, Vika, if you add all the other ingredients, will be very tasty without savory.
Mirabel
Gayane, Thank you!
Kapet
In Ukraine, Armenian grape leaves for dolma can be bought in the Silpo network, Le Silpo. It is imperative to rinse such canned leaves in water very well before cooking, since the marinade is very richly salty-sour, and there is a real chance of getting a sour, salty dish. And therefore, the minced meat can be slightly undersalted, and the filling (i.e. water) is definitely not worth salt. Contains: water, grape leaves, salt, acidity regulator, citric acid. There are three "rolls" of leaves in the jar, the total number of which I don’t remember, but enough for a substantial amount of "stuffed cabbage". I couldn't use everything at once ...
Tomato paste and dried herbs in minced dolma? Um, we must definitely try ... Thank you very much to the author!

Shl. Especially went down to Le Silpo, took a picture ...
Cabbage rolls with grape leaves
SvetaI
Gayane, I carry my gratitude. I've eaten everything already, but I can't get to the computer.
Since no one in our family has tried this before, our impressions are not clouded by previous experiences.
In general, opinions were divided. My over-aged sons did not take the grape leaves as something edible and "rolled" stuffed cabbage rolls.
To be honest, I also didn't like the smell of the leaves during the cooking process.
But when everything was cooked, and in combination with garlic sour cream, it turned out to be very harmonious, tasty and aromatic. Even my husband, who usually eats my culinary "masterpieces" calmly and without much emotion, said that this experiment was extremely successful.
I was also amazed that the cabbage rolls turned out to be so juicy. And even when heated in the microwave, this effect persisted.
Special thanks for the minced raw rice. I am always reluctant to cook this rice, I never know how much it needs and to what extent to boil it. And here everything is simple, without unnecessary gestures.
Thanks again for the recipe!
Gayane Atabekova
SvetaI, Svetlana to health. I'm very glad that you liked it.
natalia52
It turned out very tasty! An excellent recipe, I will do it often! Thank you! 🌷
Gayane Atabekova
natalia52, Natasha, I'm glad you liked it. Cook for health.

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