Cabbage-Stuffed Grape Leaves Rolls

The most delicious, original, main course for the whole family! Almost everyone will like cabbage rolls in grape leaves the first time. You can serve it with side dishes, sauces, salads or on its own. This is a deliciously tasty dish that is perfect for serving on a holiday table.
cook time: 2h
Owen Truitt
Cabbage-Stuffed Grape Leaves Rolls

Nutrition Facts (per serving)

125
Calories
8g
Fat
4g
Carbs
8g
Protein

Ingredients (8 portions)

Basic:

Bouillon 1 l
grape leaves 50 pc

Filling:

Ground beef 800 g
Rice 80 g
Green cilantro 25 g
Parsley 25 g
Zira 1 g
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to make cabbage rolls in grape leaves? First, prepare the ingredients for the filling. You can use any minced meat: pork, beef, mixed. I have beef. If necessary, defrost it in advance. Take any rice to suit your taste: long, round, steamed, as long as it is not crushed.

Step 2

Step 2
Rinse the rice in running water until the water is clear, then boil in water until half cooked (al dente). The ratio of rice and water should be 1:3 — 1:4. Place the rice in a colander and cool. The rice should be crumbly and not overcooked.

Step 3

Step 3
Wash the parsley and cilantro, dry and finely chop.

Step 4

Step 4
In a bowl, combine minced meat, rice and chopped herbs. Add cumin, salt and pepper. You can add a ready-made mixed mixture of dry seasonings for meat.

Step 5

Step 5
Mix the minced meat thoroughly.

Step 6

Step 6
Prepare products directly for dolma. Pickled grape leaves are a must — nothing can replace them. You can use any broth: meat, chicken, vegetable. Or take regular boiled water.

Step 7

Step 7
Dry the pickled grape leaves.

Step 8

Step 8
Place one grape leaf on a flat plate, glossy side down, and spread out. For dolma, choose only whole leaves. Put all the torn ones aside, we will need them later.

Step 9

Step 9
Place some minced meat on the wide part of the grape leaf. It is more convenient to wrap the minced meat by first forming it into a small oval sausage.

Step 10

Step 10
Roll the sheet into a roll, tucking in the side edges. Thanks to the shape of the sheet, the rolls do not unroll, and the filling is not visible through the leaves. Check that this is exactly the case.

Step 11

Step 11
Roll all the other rolls in the same way. While I was wrapping, I caught myself thinking that it is much more pleasant to form cabbage rolls in grape leaves than in cabbage leaves, although you need to roll a lot of such rolls.

Step 12

Step 12
Use the remaining defective leaves to line the bottom and walls of a cauldron or thick-bottomed pan in which you plan to cook dolma.

Step 13

Step 13
Place the rolled up rolls on top of the leaves.

Step 14

Step 14
Place a plate or saucer of small diameter on the rolls. This will prevent strong bubbling and rapid evaporation of water.

Step 15

Step 15
Pour the prepared broth into the pan so that it completely covers the cabbage rolls. Cook dolma over low heat for about 40-50 minutes. Adjust the exact cooking time according to your stove. After 30 minutes from the start of cooking, taste the water and add salt if necessary. Remove the finished cabbage rolls from the heat and let them brew for 10 minutes. During this time, part of the broth will be absorbed into the leaves, and the minced meat will be even juicier.

Step 16

Step 16
Itʼs indescribably delicious!!!! Bon appetit!

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