Dolmas with fresh cabbage - IV type

Submitted by enr on 08 Feb 2011
1 large cabbage
500 g minced meat
1 cup rice
1 onion
3 tomatoes (maybe canned)
1/2 tsp ground black pepper
parsley - chopped
juice of 1 1/2 lemons
1 cup olive oil
# For the sauce:
1 tbsp flour with peak
2 eggs
400 g yogurt
Dolmas with fresh cabbage - IV type
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Dedicating the leaves of the cabbage and boil them for 3 minutes in salted water. Chopped onion stew gently with half of the olive oil, add grated tomatoes, the washed rice, parsley, pepper, salt and minced meat, stir. Pour 1 cup of cabbage water and the juice of half a lemon. Boil until absorb the water. Pulling from the fire. From this mixture, take 1 spoon, put it on a cabbage leaf and twist as dolma. The bottom of the pan is covered with cabbage leaves, top rank rolled the dolmas. Once you order the cover again with the cabbage leaves. Cover with the lid with an appropriate dish. Add 3 cups of cabbage water, rest sunflower oil and juice of 1 lemon. Boil over low heat for 1 hour. Preparation of the sauce, mix the yogurt, flour, eggs and salt Mix well and put on fire by stirring constantly until thickened pull the fire. Before removing the dolmas add the sauce from the heat inside to boil for 3 minutes. This sosche zastroyvam and all kinds of soups.
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08 Feb 2011


Now is the season of leaves with sauerkraut, but I now came to my muse to let this recipe!