Summer is the time for vegetable dishes. Everyone knows stuffed cabbage rolls and stuffed peppers. However, other vegetables go well with meat and rice. Summer dolma is also stuffed with tomatoes and eggplants.
It is necessary
- 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
Instructions
Step 1
Finely chop the onion and hot peppers, and pass the garlic through a garlic press. Melt the butter in a frying 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.
Wash the basil and parsley and chop finely.
Step 2
Prepare the filling. To do this, mix minced meat, rice, herbs, tomato paste, salt, salted onions, garlic, hot peppers. Add 2 tbsp to the filling. tablespoons of cold water to make the minced meat more tender.
Step 3
Cut the stalk out of the cabbage. Dip the cabbage in boiling water for 5 minutes to keep the leaves soft and not break when rolling the dolma.
Step 4
Wash the eggplants, peppers, and tomatoes. Cut the eggplants into 3 parts. Take out the core from all parts so that you get 3 "cups" with the walls and bottom thickness of 0.7-1 cm. Cut off the stalk of the pepper, take out the seeds. Core the tomato, remove (but do not discard) the juice and seeds.
Step 5
Take a large saucepan. Place 2 large cabbage leaves on the bottom. Form stuffed cabbage and cabbage cabbage rolls and place them on the bottom of a saucepan. Pour the juice and tomato seeds over the top. Stuff the eggplants, peppers and tomatoes. Place on stuffed cabbage rolls, slices up. Pour cold water over the summer dolma so that it does not reach the top of the eggplants by 1 cm. Put on the fire. After boiling, reduce heat to low and simmer for 1 hour.
