Dolmades with Minced Meat

Dolmades with Minced Meat

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Dolmades with Minced Meat1 / 2
29/01/2014
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Preparation45 min.
Cooking60 min.
Тotal105 min.
Servings15-20 pcs
"Finely chopped meat, not mince, is what you need to taste the true goodness of these dolmades."

Ingredients

  • pork - 17.5 oz (500 g) minced
  • rice - 2/5 cup (100 g)
  • onions - 3.5 oz (100 g)
  • vegetable oil - 2/5 cup (100 ml)
  • sauerkraut - 2 lb (1 kg)
  • paprika - 1 tsp
  • black pepper
  • salt - to taste
measures

How to cook

Chop the onion finely and fry it in oil until golden. Add the cleaned and washed rice, stir, sprinkle with paprika, then add 1/2 cup warm water and salt. When the mixture absorbs the water, remove from the heat and leave to cool.

Add the chopped meat, black pepper and salt to taste. Remove the large veins from the cabbage leaves and put 1 tablespoon of stuffing in each leaf. Make small dolmades.

Arrange them in a pot, add enough water to cover, and cook on low heat until ready. Near the end of cooking, you can add a little sauerkraut juice.

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