dolma – stuffed cabbage, these are the same, only in grape leaves.

For dolma take young, tender leaves of vine. In early summer the leaves can prepare for the future. There are many different options: leaves marinate, salt, frost, rolled up into tubes and packed in plastic bottles … But personally, it’s just freeze me and of course, use fresh leaves in the season.


grape leaves – ≈ 50 pcs.

for stuffing:

Meat – 1 kg, usually beef + pork, I recently often use turkey,
onions – 2 -3 head
parsley, dill, cilantro, basil – to taste
Figure – ≈ 1 cup,
salt and pepper to taste.


Grape leaves wash, pour boiling water and leave for 30 minutes – 40, then drain the water.

Wash rice, pour boiling water and leave to swell. You may want to boil until soft.

From meat, onion, rice, herbs and spices to cook stuffing. Stir well, if the stuffing is too lean, you can add a little melted butter.

Take a grape leaf and laying out on the rough side of a little stuffing in the form of sausages. Fold in the roll.


We put in a pan with a thick bottom. Fill it with water so that it only covered dolma, bring to a boil, salt.


Reduce the heat and simmer under the lid closed about 30 to 40 minutes.

Instead of water, you can use a decoction of the vine leaves. I often pour dolma prepared with boiling water, bring to a boil, then everything on technology

Dolma can be served with sour cream, yogurt or yogurt, seasoned with herbs and garlic, and can be cooked filling of lemon juice and olive oil.

In general, the mass of options, try!

Bon Appetit!


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