Tuesday, December 1, 2009
Karam dolma(cabbage rolls with meat)
We have many variates of dolmas - karam dolma (cabbage rolls with meat), bulgori dolma(with bell peppers), tok dolma(with grape leaves). My mother also makes dolmas out of beetroot leaves and a spinach.
100 gr vegetable oil
one medium sized cabbage
2 onions chopped
2 tomatoes peeled and chopped
300 gr minced meat
100 gr of meat cut in medium sized cubes
100 gr rice washed
50 gr butter melted
salt and pepper as taste
1 egg slightly whisked
2 potatoes peeled and quartered
Prepare your cabbage- put it in deep bowl with a boiling water for 5 min.Take out from the bowl and separate each leaf. Mix your minced meat with finely chopped onion, rice, egg, butter, salt and pepper. Now fill each leaf with a meat filling and roll tightly, making sure that filling is nicely wrapped.
Heat up the oil and fry cubed meat until brown, add onion, continue frying until onions are transparent. Then, add in tomatoes and fry until oil separates out. Now, reduce the heat, and place all of the Dolmas evenly,layer potatoes on them. Pour enough water to cover Dolmas and potatoes. Cover the lid and cook for 40 min. Open up the lid, and wait until almost all water is evaporated, but if you wish, you can save some and serve it separately as a soup in a small bowl.
Serve, topping with sour cream and fresh copped coriander/dill leaves.