Put in the minced meat crank meat grinder or chopped in a blender onion, garlic, herbs - ½ bunch pepper and green Chile. Sprinkle with salt and pepper and pour a few pinches of savory (kondari) and stir thoroughly. (Actually, in the real dolma put another crank lard, but I always do without it, although I advise to put :))

Cabbage - a little larger than the average size - cut the stumps so easily separated already problanshirovat leaves, and blanchere in a small amount of water deep down in a covered dish. Most importantly, do not digest And... cut away at the base of the leaf veins kreep (as photo shown)

The bottom of the pans in which we cook the cabbage rolls, lay out the cabbage leaves and then, holding tightly to each other, lay the cabbage rolls

Put slices of quince untreated and Bay leaves and cover with cabbage leaves

Pour the tomatoes (if thick paste, a few spoons, and if sliced, it can be a Cup), sprinkle with salt and pour water in which boiled cabbage. If a little water, then add another normal. Then put a wide plate and press with something heavy.

Put on fire and once it boils, reduce heat and cook dolma 45-60 minutes. Ready! Bon appetit to all!!!