Simple and satisfying dolma in the microwave

Dolma is an analogue of cabbage rolls, but in the Caucasian style. Due to the fact that the countries of the Caucasus are famous for their vineyards, grape leaves are used in this dish, rather than the usual cabbage leaves. The filling is minced meat mixed with rice and vegetables. The choice of meat depends on your preferences: if you want a lean option, go for chicken; if you want a more juicy and fatty option, take beef.

1. Calories
   175,89 kcal
2. Protein
   5,5 gram
3. Fat
   12,88 gram
4. Carbohydrates
   7,5 gram
5. ~ Time
   1 H 30 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Minced meat

   ---

   
   400 g
2. White onions

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   1 piece = 80 g
3. Rice

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   0.33 cup = 59.4 g
4. Carrot

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   1 piece = 100 g
5. Garlic

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   4 cloves = 20 g
6. Water (boiling water)

   ---

   
   0.5 cup = 100 g
7. Tomato

   ---

   
   3 pcs. = 270 g
8. Grape leaves

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   500 g
9. Butter

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   80 g
10. Salt

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    to taste

Steps:

1. 
   Wash the vegetables, peel the carrots, onions and garlic. Scroll the onion together with the minced meat. Grate the carrots on a coarse grater, cut the tomatoes into cubes, grate the garlic or pass through a press. Rinse the grape leaves well, otherwise the dish will be over-salted. Boil the rice until half cooked.
2. 
   Add rice to the minced meat mixed with onions, add salt and stir. In a separate container, combine carrots, garlic and tomatoes.
3. 
   Lay out the leaves on a cutting board. Place the minced meat in the middle of the sheet and wrap, starting from the top tip. You should get dense rolls.
4. 
   Place dolma in a heat-resistant form. Top with vegetable dressing and salt to taste. Cut the butter into pieces and spread over the surface.
5. 
   Cover the dolma with the remaining leaves and microwave at maximum power for 20 minutes. After the time has passed, add water and re-send for 20 minutes.
6. 
   Serve hot dolma with or without broth. For the sauce, mix sour cream with fresh herbs.