Tip 1: How to cook cabbage rolls from grape leaves

Food

Tip 1: How to cook cabbage rolls from grape leaves

Cabbage rolls of grape leaves (in a different way dolma)This is one of the most common dishes in Greece, the Balkans, Turkey and the Caucasus. To prepare this delicacy requires meat (exclusively lamb), rice, greens, onions and, in fact, grape leaves. Vine leaves are the main component of the dolma. You can buy them on the market among pickles-kvasheny (you can choose the leaves of either wet salting or dry).

You will need

- 500 g of lamb;
- 60 g of rice;
- 50 ml of vegetable oil;
- one onion;
- 30 g of butter;
- fresh greens of dill and parsley;
- dry herbs (mint, basil, coriander);
- about 50 pieces of grape leaves;
- black ground pepper and salt (to taste).

Instructions

The first step is to boil the rice beforehalf-ready and flip it into a sieve to make the glass all the water. Use better round-grain rice, cook for no more than 10 minutes over medium heat. Naturally, before cooking, rice is best washed and cleaned.

Next, you need to cut lamb into small pieces and properly discourage them, so that they become very soft. However, if there is no desire to tinker with meat, it can simply be scrolled through a meat grinder.

The next step is mixing the meat with dry and finely groundcut fresh herbs, as well as chopped onions, rice. Adding pepper and salt. At this stage, you can add finely chopped fat to the meat (this is only necessary if the meat is lean). The pot is well kneaded and put in the cold for about an hour.

Now you can proceed to assembly. It is necessary to take one grape leaf, soaked in cold water, beforehand, putting it face down, so that the petiole "looks" at you. Put on the leaf, closer to the petiole, about a dessert spoon of forcemeat, the side lobes of the leaf to cover the mincemeat and roll the leaf a little forward . As a result, you should get a small "cylinder" of medium thickness. Also, just roll the rest.

Next, you need to lubricate the cauldron or stewwith vegetable oil and gently lay the dolma, pour everything either with broth or ordinary water (the liquid must be filled with dolma so that it completely covers it. Put it on a fire, bring it to a boil and hold it on low heat for another 40-50 minutes.

Tip 2: How to cook dolma from grape leaves

Dolma is a dish that representsgrape leaves stuffed with minced meat. Prepare dolma from grape leaves is not as difficult as it looks at first glance, but its peculiar taste will leave few people indifferent. This dish is widely distributed among the peoples of Transcaucasia, Front and Central Asia, the Balkan Peninsula, and each kitchen has its own options for cooking this dish.

You will need

- For filling:
- minced meat from lamb or mutton and beef - 500 g;
- onions - 4-5 pieces depending on the size;
- Round grain rice - 5 tablespoons;
- vegetable oil - 60 ml;
- Butter - 50 g;
- greens of dill, basil, coriander, mint - 1 beam;
- ground zebra - pinch;
- black pepper freshly ground, salt.
- For sauce:
- natural yoghurt or sour cream - 1 glass;
- greenery;
- garlic - 5-6 denticles;
- salt;
- Grape leaves - 40-50 pieces;
- water or meat broth - 500 ml.

Instructions

Leaves for Dolma can be taken fresh or salted. If the leaves are fresh, then they should be young, the size of the palm. If the leaves are old or very large, it is better not to use them, but to take salty, prepared for future use or bought in the store.

For the preparation of dolma foliage is usedonly with white varieties of grapes. Leaves are well washed, put in a bowl and poured with boiling water for 5-7 minutes, then they recline into a colander and all the remaining water is shaken off from them. The petioles on each sheet are deleted.

To prepare the filling, rice should be boiled. To do this, it is washed, placed in a saucepan, and poured with water. The pan is put on the stove, the rice is brought to a boil and cooked 2-3 minutes after boiling, then reclines into a colander.

In a frying pan the creamy andvegetable oil, laid out peeled and chopped onions. Onion is salted and fried over a small fire until soft. The greens are washed and finely chopped. In the bowl is laid out minced meat, fried onions, rice, chopped greens, pepper, zira, salt and all this is well mixed with hands.

Leaves of grapes are laid out on a flat surfacedown the smooth side. A little stuffing is put on the middle of the sheet. To wrap the filling in a sheet, first bend its upper edge, then the filling is closed by the sides and folded into a tight tube, like stuffed cabbage leaves. The rest of the dolma is folded in the same way.

Further for the preparation of dolma from grapeleaves a thick-bottomed pan. On its bottom lay grape leaves in 1-2 layers. These leaves are densely laid Dolma seam down, you can in several layers.

Then all this is poured into the broth withDolma. From above it is necessary to press down the load so that the dolma does not unfold during the cooking. The pan is put on the fire, the dish is brought to a boil and is cooked 1-1.5 hours on a small fire. Finished dolma is infused for about 10 minutes for better impregnation with broth.

During the preparation of dolma from grapeYou can make a sauce. The greens are washed, dried and finely chopped. Garlic is cleaned and crushed. Sour cream is combined with greens, garlic and salt, everything is thoroughly mixed. The sauce will taste better if you refrigerate it in the fridge for 2-4 hours. Dolma served hot with sauce.

Tip 3: Healer hop

Hops are useful not only for the nervous system - withhe can prepare many other necessary medicines and can even be used in cooking. Do not miss the season of collecting cones - they will help you a lot in improving your body.

For food

Young hop leaves can be eaten - add to salads or use young leaves of hops instead of grape leaves to make dolma or instead of cabbage for cabbage leaves.

For good health

From bruises, sprains, pustules on the skinHop ointment helps. Dry bumps grind into powder and mix with pork fat in a 1: 1 ratio. To soak in a water bath for 2-3 hours. Store in a closed glass jar in the refrigerator.

To heal the liver, drink fresh juice of hops -Leaves, stems, bumps roll in the meat grinder and squeeze the juice through the cheesecloth. Every day, drink 2 tablespoons of juice, diluted in a glass of warm water.

With insomnia, increased nervousness, poor appetite, just eat half a teaspoon of izi hops cone powder 3 times a day for half an hour before meals, washing down with water. The course of treatment is 1-2 weeks.

With a headache, you can apply fresh leaves of hops on the back of the head, forehead and temechko, fastened with a handkerchief.

With radiculitis and arthritis, lubricate the affected areas with hop tincture. 3 tablespoons chopped fresh cones pour 0.5 liters of vodka, insist in a warm place for 10 days, drain.