Dolma with tomato sauce

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make dolma? Prepare all the necessary components. The minced meat in the recipe was made from pork. I took pickled grape leaves. First, rinse the rice until the water is clear and boil separately until half cooked. Drain it in a colander and rinse in clean water.

2. STEP 2

   

   Add the rice to the minced meat.

3. STEP 3

   

   Peel and rinse the onion. Finely chop one onion and add to the rice with minced meat. Season with salt and pepper. At this stage, you can add your favorite dry spices; I added ground red pepper and a pinch of khmeli-suneli.

4. STEP 4

   

   Knead the minced meat until smooth.

5. STEP 5

   

   Unfold the grape leaf. Place a small amount of minced meat near the place where the stalk was attached, as in the photo.

6. STEP 6

   

   Fold the sheet overlapping first on one side, then on the other, and then form a roll.

7. STEP 7

   

   The finished grape cabbage roll looks like a stuffed pancake.

8. STEP 8

   

   Do the same with the remaining leaves and minced meat.

9. STEP 9

   

   Peel the garlic. Rinse the tomatoes in water, cut them in half and remove the stem attachment points. Cut the tomatoes into small cubes. Peel the garlic, rinse and chop. Chop the second onion finely in the same way.

10. STEP 10

    

    Heat a small amount of vegetable oil in a frying pan. Fry the onion and garlic until translucent.

11. STEP 11

    

    Add tomatoes, a pinch of salt and, stirring, simmer over high heat for about 5 minutes.

12. STEP 12

    

    Use a heavy-bottomed pan or use a frying pan with high rims. Add a third of the tomato sauce to the pan, add the grape rolls, and top with the remaining sauce.

13. STEP 13

    

    Place a slight pressure over the rolls (I use a flat saucer for this purpose). If your sauce is not very liquid (and this largely depends on the juiciness and type of tomatoes), then pour a little boiling water so that it covers the rolls almost to the top. Cover the pan with a lid and wait until intense gurgling begins over high heat. Next, reduce the heat to low and cook for about 30-40 minutes.

14. STEP 14

    

    At the end of cooking, if there is too much liquid left in the pan, I open the lid, turn the heat to maximum and leave until the desired amount of sauce has evaporated. Sprinkle the finished dish with herbs and pepper.