Summer is the time for vegetable dishes. Everyone knows cabbage rolls and stuffed peppers. However, other vegetables go well with meat and rice. Summer dolma is also stuffed with tomatoes and eggplant.
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You will need
- ground beef - 1 kg
- rice - 150 ml
- tomato paste - 2 tbsp. spoons
- basil - 1 bunch
- parsley - 1 bunch
- onions - 2 pcs.
- hot pepper - ½ pod
- garlic - 2 cloves
- butter - 100 gr.
- eggplant (long) - 1 pc.
- tomato - 3 pcs.
- Bulgarian pepper - 3 pcs.
- cabbage - 1 small head of cabbage
- salt - 2 tsp
Instruction manual
1
Finely chop the onion and hot pepper, pass the garlic through a garlic squeezer. Melt the butter in a pan and sauté all the ingredients for 7-10 minutes over low heat.
Rinse the rice, pour boiling water over it and leave for 10 minutes.
Rinse the basil and parsley, chop finely.
2
Prepare the filling. To do this, mix minced meat, rice, herbs, tomato paste, salt, sautéed onions, garlic, hot pepper. Add 2 tbsp to the filling. tablespoons of cold water to make the minced meat more tender.
3
Cut a stalk out of a cabbage. Dip the cabbage in boiling water for 5 minutes, so that the leaves become soft and do not break when twisting dolma.
4
Wash eggplant, peppers and tomatoes. Cut the eggplant into 3 parts. Remove the core from all parts so that you get 3 "cups" with a wall and bottom thickness of 0.7-1 cm. Cut the stem from the pepper, remove the seeds. Core the tomato, remove (but do not discard) the juice and seeds.
5
Take a large pot. Lay 2 large cabbage leaves on the bottom. Form stuffed cabbage from minced meat and cabbage leaves, put them on the bottom of the pan. Pour the juice and tomato seeds from above. Stuff eggplants, peppers and tomatoes. Place on cabbage rolls with slices up. Fill the summer dolma with cold water so that it does not reach the top of the eggplant by 1 cm. Put on fire. After boiling, reduce heat to small and simmer for 1 hour.