Dolmas with 4 kinds of meat

Submitted by enr on 15 Dec 2009
500 g minced meat (mixture)
300 g chicken fillet
300 g veal
300 g pork
1 stalk leek
200 g rice
salt, pepper, cumin, 1 tbsp paprika
2 tbsp tomato paste
sauerkraut to wrap the dolmas
1 cup sunflower oil
1 bouillon cube optional
Chicken, beef and pork meat cut into small cubes. Leeks also cut into small pieces. All products (except cabbage) mix well and turn dolmas. The size depends on your skill and patience, but become more beautiful when they are young. Arrange in a saucepan, the bottom of which is covered with cabbage leaves, not Zagora. Ordered dolmas being stacked with the plate. Pour boiling water (and can be mixed water and juice of cabbage) while cover and boil - first strong stove and boil, reduce the temperature. Cook for about an hour and a half or two. If the water boil dry, make more. Delicious both cold and warm. Serve with a slice of lemon.
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15 Dec 2009