Dolma (Stuffed Cabbage)
- Cabbage - 1 large cabbage head
- Minced meat - 0.5 kg (pork with beef)
- Rice - 0.5 cups
- Onion - 1 pc.
- Carrot - 1 pc.
- Tomatoes - 2 pcs.
- Garlic - 2-3 cloves
- ASW seasoning "For dolma" - 1 tbsp.
- Vegetable oil - 2 tbsp.
For the sauce:
- Tomato sauce - 2 tbsp.
- Sour cream - 4 tablespoons
- Water or broth - 0.5 L
Method of preparation
To prepare cabbage leaves: Dip a head of cored cabbage into boiling salted water. After 2-3 minutes, pull away the outer soft leaves and continue cooking for 2-3 minutes. Repeat until all the leaves are soft.
* You can also put the cabbage in the microwave, turn it on for a maximum of 4 minutes, loosen the core and put in for another 4 minutes.
Trim away the thick stalks of the softened cabbage leaves.
Fry the finely chopped onions and carrots in vegetable oil until soft.
Boil rice until half cooked.
Cut tomatoes, dip them briefly in boiling water, peel and finely chop.
Crush the garlic using a garlic press.
Thoroughly mix together the minced meat, rice, fried onions and carrots, tomatoes, garlic, salt to taste and 1 tablespoon ASW seasoning “For dolma”. Since turmeric is included into the seasoning, the filling will turn out to be golden yellow, very tasty and healthy, while nutmeg will give it a special outstanding taste.
Put the filling (1.5-2 tbsp. - depends on the size of the cabbage leaf) on the edge of the cabbage leaf and fold them in an “envelope”.
Mix sour cream with tomato sauce and water, salt and pepper.
Place the cabbage rolls into a saucepan and pour the sauce.
Stew under a lid for approx. 1 hour or bake in the oven for the same amount of time.
Enjoy your meal!