Rolls (Sarma) with Grape Leaves (Cabbage) |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Greek cuisine is simple, rustic and imaginative, full of aromatic additives. It abounds in dishes of black and green olives, various cheeses, moussaka and dolma with meat and meat-free fillings, like this food. Ingredients:
200 g cabbage |
2 tbsp lemon juice |
20 g butter |
1/4 tsp pepper |
1/4 tsp salt |
1/2 tsp mint |
2 tbsp parsley |
2 tsp dill |
160 g rice |
8 tbsp canola oil |
150 g onion |
1 tbsp seasoning salt |
Directions:
1. Fresh vine leaves cook (or cabbage if you can't find vine leaves), then rinse with cold water and drain. If using canned leaves, follow the manufacturer's instructions.
2. Chop onions and add it to heatead oil and add rice, pour a cup of hot water and add chopped herbs, salt, pepper, sugar and seasoning salt. Stir and cook covered on low temperature for about 10 minutes, then leave to cool down some.
3. Put leaves on bottom of pot. Other leaves put together so that the bottom side facing upward. On each leaf place 1 tablespoon filling of rice. Fold up the edges and stuffed in roll. Arrange them in a pot.
4. Pour lemon juice, melted butter and hot water (300 - 400 ml). On the rolls place a plate to cover it, gently simmer covered about 40 minutes.
|
|