Dolmas of fresh cabbage with cream sauce

Submitted by enr on 11 Jul 2014
1 small cabbage leaves or 6-8
500 g minced meat
1 onion
2 carrots
1 cup Rice
2 tbsp tomato paste or 1 cup grated tomatoes
2 cloves garlic
1 bunch parsley
# For the sauce:
4 tbsp sour cream
2 tbsp tomato paste or 1 cup grated tomatoes
2 bouillon cubes (chicken or vegetable)
600 ml hot water
Dolmas of fresh cabbage with cream sauce
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Make incisions near the stump of cabbage without removing it, and if you use paper put them in a plastic bag and put in the oven for 10 minutes to complete power (if the cabbage is very hard cook it 15 minutes). Meanwhile, put the rice with 2 cups water to boil for 5 minutes, remove from heat and drain. In a pan put 2-3 tbsp sunflower oil and fry the chopped onions and grated carrots. Chop the parsley finely and pour into a deep bowl. Add the crushed or chopped garlic up the cold rice, tomato paste, fried onions and carrots, minced meat, season with salt and pepper and knead nice mixture. Remove from the microwave cabbage - remove the stump and external hard leaves and tender make dolmas. In the pan where you fried onions and carrots, add 2-3 tbsp sunflower oil and fry each dolma on both sides for a few minutes. Arrange the dolmas in an appropriate pan. In a deep pot put sour cream, tomato paste and pour hot water in which we stock solution. Mix well, season to taste with pepper and put on fire just clocked. Pour hot sauce the dolmas and put bake in preheated oven 190C degrees for about 40-50 minutes. Serve the dolmas flights sauce which is posgastil after baking. * I make these dolmas several times. The method of cooking cabbage in the microwave is very fast and very successful, and the sauce was great. I use this sauce for cooking stuffed peppers and roasted in the oven or cooked in Multi Kukara. Because we love plenty of sauce I prepare 400 g of sour cream and 800 ml broth. The sauce may be used, and without pre-welded. After seasoning mix it immediately with him the dolmas or peppers.
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11 Jul 2014


boiling the leaves and to me is a major annoyance, and I will try in this way with MB.

as I saw the video for the first time I went and bought a small cabbage-not so much because of that Sarmite nel but I Doubting Thomas to try to see hell can len will boil listata..i really taking away the outer leaves, inner straight were scalded in boiling water, but yesterday I decided only to choke leaves-but cabbage was shoddy, very solid and therefore stifle them for 15 minutes and that was in the pouch, but I think the best going with Green Balkans-is very cabbage a soft and leaves are very good for sarma-I only put this winter in the bucket, and produce seed and sow and her own rasada-that here the market sold only Kose, did not like it sprouts at home.

Put in your favorites, so much love leafs, but the sauerkraut is not the taste of sinkovetsa :( So with fresh cabbage, everybody will be happy :) Thanks for the recipe shared!