Dolma with potatoes

Caucasian cuisine

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Description Products Steps

There are a huge number of varieties of dolma. People from different countries of the world fell in love with this dish for its combination of cereals and meat wrapped in grape or cabbage leaves. It’s hard to find a housewife who has never cooked excellent dolma or cabbage rolls. The dish is liked by both adults and children.

1. Calories
   101,27 kcal
2. Protein
   3,9 gram
3. Fat
   4,41 gram
4. Carbohydrates
   11,49 gram
5. ~ Time
   1 H 30 Min
6. Pepper
7. Complexity

Products per 9 serving:

1. White onions

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   1 piece = 80 g
2. Ground beef

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   300 g
3. Rice

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   0.5 cup = 90 g
4. Potato

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   7 pcs. = 840 g
5. Tomato sauce

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   4 tbsp. l. = 120 g
6. Bulgarian pepper

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   2 pcs. = 300 g
7. Tomato

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   3 pcs. = 270 g
8. Vegetable oil

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   20 g
9. Water

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   130 ml = 130 g
10. Salt

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    to taste
11. Black pepper ground

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    to taste

Steps:

1. 
   Rinse and open the rice, let it cool. Wash and peel the vegetables. Cut the onion into small cubes.
2. 
   Add boiled rice, chopped onions to the minced meat and pour in 100 ml of chilled boiled water. Add salt and pepper (we recommend using a mixture of peppers). Mix well.
3. 
   Cut the peeled potatoes in half and cut out the middle. The thickness of the sides should be 3-5 mm. Next, fry the potato halves until golden brown in well-heated oil. Let the potatoes cool.
4. 
   Fill the fried potato halves with minced meat and place in a baking dish, after pouring sunflower oil into it. Pour tomato sauce over the stuffed potatoes. Chop bell peppers and tomatoes.
5. 
   Sprinkle the potatoes with chopped vegetables (peppers and tomatoes). Cover the dish with foil and bake in the oven for 30-40 minutes at 180°.
6. 
   Serve each on a separate platter. Cut fresh vegetables and herbs, or pickles.

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