Dolmades (cabbage rolls with grape leaves)
Votes: 2
Time: 1 hour 30 min.
Complexity: easily
Quantity: 20 - 24 vegetarian dolmades
Complexity: easily
Quantity: 20 - 24 vegetarian dolmades
Dolmades (cabbage rolls with grape leaves) - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup white rice
- 1 jar (450 g) of grape leaves
- 2 large onions, finely chopped
- 1/2 cup olive oil
- 1 head of garlic
- 1 chopped tomato
- 1 cup lemon juice
- 1 tbsp tomato paste
- Salt and ground black pepper
- 1/4 cup chopped dill
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Recipes with similar ingredients: rice, grape leaves, lemon juice, onions, garlic, tomatoes, tomato paste, dill
Cooking the dish according to the recipe:
- Heat oil in a frying pan, add the onion, and sauté over medium heat until soft and translucent, about 10 minutes. While the onion is sautéing, peel the garlic cloves and crush them into a paste using a pestle and mortar.
Add the pasta to the pan along with the tomato, lemon juice, tomato paste, and salt and pepper to taste. Cook for another 5 minutes. Add the rice. Remove the pan from the heat and stir in the dill. Let cool to room temperature, then refrigerate.
While the filling is cooling, rinse the grape leaves and carefully separate them. Place the leaves in a bowl and cover with cold water. Let them soak until you're ready to stuff them. - Preheat oven to 180°C.
Place a grape leaf face down on a work surface. Place a tablespoon of rice filling in the center of the leaf. Fold the sides over the rice and roll the leaf into a small sausage shape, about the size of a finger. Repeat with the remaining rice, arranging the cabbage rolls in a 9x9-inch baking dish.
Once the mold is filled, cover the cabbage rolls with several layers of grape leaves and pour 1 cup of water over them. Cover and bake for 1 hour. Let cool at room temperature, then refrigerate. Serve cold.
Author of the recipe - George Durand (USA) – chef, TV presenter
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