Vegetable dolma

Description

Now, what did you think? What kind of stuffed vegetables, if it's beef wrapped in grape leaves! Yeah, I confess, she always believed until I read the post of Elder of LJ. So - "the word dolma comes from the Turkic verb "doldurmak& amp;quot; stuff! And to turn the Turkic languages to be "Sarma& quot;, so the dolma in grape leaves should be called Sarma. The word "dolma" in the Uzbek language means something from minced meat, meatball, for example, or teftelina. And what shell is this dolma will receive depends only on the imagination of the chef!"- Thanks to Elder, I have these fantasies very deep well tightened and captivated, and delighted and lots and lots and... And if you're interested, welcome aboard!

Ingredients

Minced meat

600 g
Figure

150 g
Onion

1 piece
Garlic

2 tooth
Black pepper
Tomato

3 piece
Eggplant

2 piece
Pepper

5 piece
Garlic

1 piece
Potatoes

1 kg
Cabbage

300 g
Parsley
Carrots

250 g
Onion

350 g
Tomato

350 g
Olive oil

50 ml
Pepper

150 g
Turmeric

0.5 tsp
Peppers red hot chilli
Salt

Cooking

First prepare the stuffing, add the grated grated onion and garlic, salt and pepper, mix well adding a little cold water and vsypav rice stir again. Place in the refrigerator and give a little brew and unite products.

To prepare the vegetables. Remove pepper seeds. From eggplant to cut out the inside pulp, but not all. To do the same with tomatoes. Peel the potatoes. Remove from cabbage head, place the forks in the food bag and put in the microwave for 10 minutes. It may take you more time, it all depends on the microwave and cabbages!

I love the little cabbage rolls. In my recipes I shared his method of wrapping, but as they say repetition is the mother of learning. So. To disassemble the cabbage leaves, cutting the thickening and slice them in half if leaves are large. I cut at an angle...

... the result is triangles, which is very convenient to wrap.

On the palm of the left hand is put cabbage sheet, place the stuffing on the edge of the sheet...

... and twist rolls.

Twisted loaf holubec hold in his fist and runs inside the cabbage on the sides with one on the other side.

It turns out oblong and very neat holubec!

Stuffed with mince all the other vegetables, Yes, don't forget to salt inside the eggplant, salt the meat it is not enough!

Sauce: Chop the pepper and carrot cubes. Similarly, chop the onion, remove top of garlic peel. Tomatoes to RUB on a grater (without skin).

In a saucepan stew the onions for 2 minutes. Add carrots and peppers sauté for a further 3-4 minutes.

Add the tomatoes and simmer for another 5 minutes. Remove from heat and season with spices, if you like, add more cumin. Add salt and Tabasco.

Collect our dolma. I have no cauldron and no tagine, so I used a pot-pressure cooker Tefal sooo thick bottom, but covered her usual cover. On the bottom of the pan vystelit trimming cabbage leaves (I have them fight!) and a little sauce. On top put the potatoes and lightly salt it.

Potatoes pave cabbage and a head of garlic

Then the pepper and the eggplant on top of tomato. Original composed and boiled until semi-cooked chickpeas, you can substitute beans, I went without this Supplement.

Cover all with the remaining sauce.

Pour on the sides of the water, so that it only slightly covered the bottom of the pepper. Vegetables when cooked will allocate your juice so that liquid will be enough!

And the final touch - green. You can use not only one parsley, and generally any of your favorite herbs! Dolma bring to a boil (don't boil), and subtract the heat to low (to dolma languished, not actively boiling) cover and simmer until tender. Is the number of dolma I put out 2.5 hours! Spread the vegetables on a large platter, placing the edges of the sauce. And the remaining sauce can be served separately.

It's too delicious! I've never cooked vegetables, but now this recipe is my favorite! First- a dish for every taste. My husband loves pepper, the daughter of stuffed cabbage, but I love everything! And most importantly, we are all happy. Secondly, this dish looks very nice on the table and causes the appetite and their appearance and, of course, their crazy flavor! Thirdly - very few dirty dishes, after cooking, can be a lot more to list advantages of the dolma, but it's better to prepare and then share their impressions!

The potato became amber color, and the cabbage rolls just melted in your mouth! Mmm... loukoumades!!! (very tasty when the Greeks say the loukoumades, the accent on the E). PS a Little seethe tomatoes, dolma but it did not spoil.!

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