DOLMA {06}
Thursday, November 28, 2013
Makes 16 pieces.
Ingredients
3 cups - Uncooked rice (washed)
15-20 leaves - Cabbage leaf (medium sized)
500 gms - Potatoes (grated)
500 gms - Onions (grated)
5 Tbsp - Celery leaves (finely chopped)
To taste - Salt
To taste - Pepper
Green chillies (finely chopped)
4-5 cup - Ready bechamel sauce (also known as white sauce) (medium consistency)
Salted hot water
To grease - Butter
Method
Put the cabbage leaves in salted hot water for sometime inorder to soften them.
Mix the potatoes, onion, celery, rice, salt, pepper and green chillies.
Divide the mix equally.
Place one part of the mix in a cabbage leaf and fold the leaf.
Repeat for all the remaining leaves and the mix.
Take a vessel and grease it with butter.
Place the folded cabbage rolls in the greased vessel.
Double boil the rolls till the rice is cooked.
Take a plate, put a roll in it. Pour some white sauce over it. Serve hot.
Serve each Dolma in the same way.
Can be garnished with cheese while serving.
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