Baked dolmas with leeks

Submitted by enr on 13 Jan 2011
cabbage leaves sour cabbage
1 stalk leek (cleaned)
sunflower oil, salt
# For the filling:
250 g minced meat
250 g rice
300 ml water
1 carrot (grated )
cumin, savory Ronen
Baked dolmas with leeks
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Minced meat fry with a little some water, add the rice. So fry together for about a minute. Add water, cumin and savory. Leave on low heat to soak rice water, occasionally stirring. The prepared stuffing to cool to no money by shrinking the dolmas. Tight dolmas are arranged in the pan, the bottom of which is placed a little water. The size of the tray should be appropriate for all dolmas, so that they are positioned next to each other. Clean the leeks cut into shorter pieces and ranks in the tray between the dolmas, thus sealing them and gives them their flavor. A thin stream pour sunflower oil the dolmas and leeks with salt sprinkled leeks. Bake in preheated moderate oven, until issuance of the water and the desired tan. Only stay fat.
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13 Jan 2011


hahahhaha ..... abs ... Nelly after firing several stuffed vine leaves have vanished. Every time there is that?

Probably just as delicious! ;-)

During the image vanished, A few minutes after it disappeared without trace all, so I was lucky to fotna.

Great recipe. I love stuffed vine leaves and next time I will make them so! Thank you Nelly!