Dolma in Vine Leaves

Dolma in Vine Leaves

70 min
Medium
1 serv.
399 g / 1 serv.

Rating

Average rating:—

Description

Traditional dish of minced meat with rice wrapped in vine leaves, stewed with sour cream and garlic sauce

  1. Rinse the vine leaves and scald with boiling water if canned
  2. Finely chop the onion and sauté in olive oil until soft
  3. Mix minced meat, raw rice, sautéed onion, khmeli-suneli, oregano, basil, finely chopped mint, salt and pepper
  4. Place a vine leaf with veins up, put the filling at the base of the leaf
  5. Wrap the dolma like an envelope, tucking the edges inward
  6. Place the dolma tightly in a pot seam side down
  7. Pour water to slightly cover the dolma, bring to a boil
  8. Simmer on low heat covered for 40-45 minutes
  9. For the sauce, mix sour cream with minced garlic
  10. Serve the dolma hot with sour cream and garlic sauce
643
161 kcal / 100 g
kcal
30.6 g
7.7 g / 100 g
Protein
44.2 g
11.1 g / 100 g
Carbohydrates
40.2 g
10.1 g / 100 g
Fats