Dolma vs Polish stuffed cabbage.
From this post you will learn what version of the stuffed cabbage is given by the Greek and what it is with them and how they prepare them. In addition to the dolme recipe, you will also find information about Polish lovebirds.
1. What is dolma?
2.What are gołąbki?
3.Method of administration …
What is dolma?
Dolma is a meat and rice dish typical of Greek, Turkish and Azerbaijani cuisines. It is also served in a traditional version with rice only. Then it contains additives such as garlic, onion, raisins, and other spices. As in Poland, they are served hot with sauce, but they differ because the Greek dolma has the flesh of lamb in it and is wrapped in grape leaves. They are smaller. The meat-free version is served cold as the snack, with an olive-lemon sauce.
What are gołąbki?
“Gołąbki” is a semi-meat dish made of stuffing wrapped in rolls of white cabbage leaves. Stuffing ingredients there is ground pork and rice or porridge and additives such as: onions, mushrooms and spices. In front of they are stewed / fried in fat.
Method of serving…
Dolma can be served with a garlic dip or lemon dip. We can often meet dolma served with tahini sauce or yoghurt. The dish is eaten hot or cold. Stuffed cabbage rolls are served in tomato sauce. It is eaten with potatoes for dinner.
minced pork and beef – 500 grams
grape leaves – 20 pieces
rice – 50 grams
onion – 1 piece
Lemon – 1 piece
natural yoghurt – 200 grams
1. Dice the onion into small cubes and combine with the minced meat. Add the rice and lemon juice and mix them to the homogeneous mass.
2. Scald the grape leaves briefly in boiling, lightly salted water,into them then pour cold water.
3. Spread each leaf on the board and spoon the stuffing with a spoon. Roll the leaves on the sides and then roll them up. Try to keep the rolls fairly small.
4. Put Dolme in the a pot, pour 500 ml of water. Cover the pot with the plate so that the cabbage rolls do not sop.
5. Simmer everything, covered, for about 45 minutes. Finished Dolma’s serve with garlic dip.
1 head of white cabbage
400 g of rice
500 g of minced pork
500 ml of broth
1. Cut the depths of the cabbage with a knife.
2. White cabbage should be put all the way into the pot with boiling water with the hole cut downwards. The cabbage should float in the water so that you can turn it over and pull out the leaves. Cook for approx. 10 minutes on medium heat. Cook the cabbage until it is glassy and soft. Take out leaves and let them cool.
3. Meanwhile, boil the rice in 1 liter of salted water. At the end of cooking, when the rice has absorbed all the water, add the raw minced meat and cook the whole thing over low power, continuously stirring until the meat is cooked, i.e. it loses its red color. Season with salt and pepper.
4. Put the stuffing on the leaves, in the place of the cut thickening. Then fold the sides of the leaf inwards and roll it tightly into the roll.
5. Cover the bottom of the pot with blanched but unused leaves. Place the cabbage rolls tightly in the pot. Join down and pour hot broth. Cover with a lid and cook on medium heat approx. 45-60 minutes, until the cabbage is tender.
6. Put the ready stuffed cabbage on the plate and pour over the tomato sauce.