On how to harvest grape leaves for dolma, as well as the recipe for its preparation

Initially wrap minced in grape leaves came up where they are in abundance. In most Caucasian houses, this plant is in every yard. So to collect the right amount of young leaves (and the dolma is prepared only from them) will not be difficult. Now, when this dish has become very widespread, you can not only pick it up outside your window, but also buy it on the market. In winter or autumn, as well as in those latitudes where the southern plant does not survive, marinated vine leaves are sold for dolma. Efficient oriental housewives create their own stocks of this semi-finished product in sufficient quantity to please the family with this delicious dish. Those who do not know how or do not want to store grape leaves for dolma, you can advise them just to buy. Although the home will be cheaper, and, most likely, tastier. Moreover, this occupation will not bring any special troubles.

Vine leaves for dolma for the winter

There are several ways how to preserve this important ingredient for cabbage rolls in the oriental. Some of them marinate, others - just salt. The latter option is both simpler and more useful. Before pickling the grape leaves for dolma, they must be collected and washed. Only young and absolutely smooth specimens are suitable. As for the size of the leaves, which are suitable for this dish, there are no strict limitations. Experienced housewives recommend to break only those that in size almost coincide with the palm. But if you want, you can take those that are slightly smaller (in the future they will be more troublesome to work with) and somewhat larger (they may turn out to be harsh).

Then they are thoroughly washed and tied in bundles with the help of a thread. In each there should be 15-20 leaves. It is advisable to take them with cuttings, so that it is more convenient to extract them from the can. When the tufts are formed, you need to start preparing the brine. To do this, boiled water should dissolve the salt (not iodized), proceeding from this proportion: 70 gr. Per liter of liquid. It is not necessary to heat it. In the sterile cans lay bunches of leaves, pour in brine, cover with lids and sent to storage in the 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 absorbed leaves - it must be added. Before use, the beams will need to be removed from the cans, watered with boiling water, washed well and cut off the cuttings.

Dolma in the grape leaves

As for the recipe of oriental cabbage rolls, it is also quite simple. But before you start the process, you should be patient. After dolmushki turn out very small in comparison with traditional stuffed cabbage. And this means that they will have to do more than a dozen, even to fill a small pot.

Minced meat can be cooked from those kinds of meat that are usually used for cabbage rolls. Most often it is pork with beef in equal proportions. Half a cup of rice, 3 medium bulbs, 50 grams are taken for half a kilo. Melted butter, salt, spices (you can get by with ground pepper) and a bunch of dill. Prepare it in the traditional way. Meat with onions are passed through a meat grinder, add rice, salt, pepper and melted butter. Then send the chopped dill.

Vine leaves are doused with boiling water for dolma (except for the case when they are used pickled), then they are placed in cold water, cuttings are cut off (if any) and begin to form cabbage rolls, wrapping the forcemeat according to the principle of the envelopes. Next, they are put in rows in a kozanok or pot. Top dolmu water a small amount of melted butter, and then it must be pressed down. This can be done by hands, covering cabbage rolls with a plate, or with the help of oppression. Cook the dolma for 45 minutes, fill with hot water and add salt, bay leaf or other spices. Serve hot with matzoni, sour cream or other sauces.