Tuesday, September 28, 2010
Karamli qovurma dolma (Fried cabbage rolls)
This dish soooo tasty! Just yum! You should surely try this recipe! Try to use fresh crispy cabbage and don't use leaves, that are too small. You will get about 16 cabbage rolls depending on size of a cabbage.
300 gr of minced meat (lamb or beef)
1 small onion, peeled and finally chopped
1 tbsp of ground coriander
Half a tsp fresh ground pepper
30 gr melted butter
Salt to taste
80 gr of short grain rice
For wrapping and frying:
2 medium sized cabbages
Oatmeal or bread crumbs
Oil for frying
First of all prepare filling. Finely mix meat, onion, spices, salt, egg and butter all together. Wash rice and add in to the meat, mix and set the filling aside.
Clean your cabbages, cut out the hard end, and blanche separately in a boiling water for about 10 min.
Take it out and separate the leaves. Cut out the hard middle.
Put about 1 tbsp of filling inside and fold. Pinch a toothpick just to secure it.
Now, slightly beat up one egg with a spoon, dip the cabbage roll in it, one at a time and roll over ground oatmeal or bread crumbs. Fry all of cabbage rolls until brown on bottom, then turn and fry another side.
Lower the heat and pour 150 ml of water, close the lead and cook for about 30 min. When all the water is evaporated check up if rice is done and if it is still hard (but it shouldn't be) then add in some more water and continue cooking until rice is soft. (Just take one of the rolls and open a little bit, try the rice and again refold it). At the end, when there is no water, continue frying just a little bit more, just to give a "fried look" to the cabbage rolls.
When ready, take them out and put on to the paper towel, just to get rid of excess oil.
Serve with fresh salad, sour cream and some side dish if you want. And the most important thing- just enjoy it!