Fruit dolma
Vegetable dolma will appeal to both those who do not eat meat on principle, and those who are simply ready to add variety to the usual menu and try something unusual. The filling, which we wrapped in grape leaves, is very fragrant, satisfying and, of course, delicious. Judge for yourself! It includes onions, juicy carrots, sweet peppers, and chili peppers, which gives the filling a bright personality and special expressiveness. Rice makes vegetable dolma especially satisfying. How to serve the dish on the table? It seems to us that vegetable dolma is good both cold and hot. In the first case, it can be served for a snack, in the second - for a second or for dinner. Try both options and compare for yourself!
Ingredients
Servings 6- canned grape leaves - 30 pcs.
- onion - 1 pc.
- medium-sized carrots - 2 pcs.
- sweet pepper - 2 pcs.
- medium-sized tomatoes - 2 pcs.
- parsley - 6 sprigs
- mint - 3-4 sprigs
- chili pepper - 1/2 pod
- rice - 150 g
- vegetable oil - 2 tbsp. l.
- cream with a fat content of 33% - 250 ml
- salt - to taste
Cooking
Step 1
Prepare grape leaves for dolma. Place them in a colander and rinse with warm water. Transfer to a large bowl, cover with boiling water and leave for 1 hour. Then fold back into a colander and rinse.
Step 2
Prepare the vegetable dolma filling. Peel the onion and chop finely. Wash the carrots, peel and cut into small cubes. Wash the peppers, cut in half and remove the membranes and seeds. Cut the pulp into thin strips.
Step 3
Wash the tomatoes, cut crosswise and dip in boiling water for 1 minute. Remove with a slotted spoon and peel off the skin. Cut the pulp into small cubes.
Step 4
Wash the parsley and mint for the dolma filling and dry well. Strip off the leaves from the branches. Finely chop. Wash the chili and remove the seeds. Finely chop the pulp.
Step 5
Rinse the rice for the dolma filling thoroughly, changing the water several times. Then boil in salted water (5 minutes after boiling again). Drain the rice into a fine sieve.
Step 6
Heat the vegetable oil in a frying pan and, stirring, brown the onions and carrots. Add bell peppers and chili peppers. Roast for 5 minutes. Add tomatoes and half the greens. Simmer for 5 minutes over low heat.
Step 7
Mix rice with stewed vegetables. Salt and pepper to taste. Thoroughly mix the ingredients of the dolma filling. Spread over vine leaves.
Step 8
Wrap the filling in grape leaves with an envelope. Heat the oven to 200°C. Lay out the dolma in a rectangular shape. Mix the remaining greens with cream. Salt and pepper. Pour the resulting sauce over the dolma and bake for 25 minutes.