Initially wrapped minced meat in grape leaves came up with where they are in abundance. In most Caucasian houses, this plant is in every yard. So collecting the right amount of young leaves (and dolma is prepared only from them) is not difficult. Now that this dish has become very widespread, you can not only tear it out at your window, but also buy it in the market. In winter or autumn, as well as in those latitudes where the southern plant cannot survive, pickled grape leaves for dolma are sold. Zealous oriental housewives create their own reserves of this semi-finished product in sufficient quantities to please the family with this delicious dish. Those who can not or do not want to stock up grape leaves for dolma can be advised to just buy them. Although homemade will be cheaper and, most likely, tastier. Moreover, this lesson will not cause any special trouble.
Grape leaves for dolma for winter
There are several ways to preserve this essential ingredient for cabbage rolls in an oriental way. Some pickle them, others just salt. The latter option is both simpler and more useful. Before salting grape leaves for dolma, they must be collected and washed. Only young and absolutely smooth specimens will come in handy. As for the size of the leaves that are suitable for this dish, there are no strict restrictions. Experienced housewives recommend tearing only those that are almost the same size as the palm of your hand. But if you wish, you can take those that are slightly smaller (in the future it will be more troublesome to work with them) and somewhat larger (they may turn out to be harsh).
Then they are thoroughly washed and bundled with a thread. Each should have 15-20 leaves. It is advisable to take them with cuttings, so that it is more convenient in the future to get out of the can. When the bundles are formed, you need to start preparing the brine. For this, salt (not iodized) should be dissolved in boiled water, based on this proportion: 70 g. per liter of fluid. It does not need to be heated. Bunches of leaves are laid out in sterile jars, poured with brine, covered with lids and sent for storage in a refrigerator or cellar. They can stand for a year or even longer. The only thing you need to pay attention to: if the brine eventually evaporates or is absorbed by the leaves - it must be added. Before use, the bundles will need to be removed from the cans, rinsed with boiling water, rinsed well and cut the cuttings.
Dolma in grape leaves
As for the recipe for oriental cabbage rolls, it is also quite simple. But before you start the process, you should be patient. After all, dolmushki turn out to be very small compared to traditional cabbage rolls. And this means that they will have to do more than a dozen, even to fill a small saucepan.
Stuffing can be prepared from those types of meat that are commonly used for stuffed cabbage. Most often it is pork with beef in equal proportions. Half a glass of rice, 3 medium onions, 50 gr. ghee, salt, spices (you can do just ground pepper) and a bunch of dill. Prepare it in the traditional way. The meat with onions is passed through a meat grinder, rice, salt, pepper and melted butter are added. Chopped dill is sent there.
The dolma grape leaves are poured with boiling water (except when pickled is used), then they are placed in cold water, cuttings are cut off (if any) and cabbage rolls begin to form, wrapping minced meat according to the envelope principle. Then they are stacked in rows in a cauldron or pot. Top dolma is watered with a small amount of melted butter, and then it must be crushed. This can be done with your hands, covering the cabbage rolls with a plate, or with the help of oppression. Boil dolma for 45 minutes, pour hot water and add salt, bay leaf or other spices. Serve hot with yogurt, sour cream or other sauces.