Dolma with Vegetables and Potatoes

1. 1 White cabbagepack 1.2 kg ≈ $2.40 100 g
2. 2 Ground pork and beefpack 500 g ≈ $7.01 105 g
3. 3 Potatoes≈ $2.19 per kg 255 g
4. 4 Carrots≈ $1.50 per kg 50 g
5. 5 Onions≈ $1.60 per kg 40 g
6. 6 Sour cream 15%pack 300 g ≈ $1.60 25 g
7. 7 Khmeli-suneli 1 g
8. 8 Salt 2 g
9. 9 Sunflower oil 8 ml
10. 10 Garlic≈ $10.00 per kg 5 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Mix the filling with khmeli-suneli, salt and minced garlic¹⁰.

2. Grate the carrots⁴ on a coarse grater, chop the onions⁵, and sauté in oil for 5–7 minutes until soft.

3. Blanch the cabbage leaves in boiling water for 3–4 minutes until tender, trim the thick veins.

4. Place the filling on each leaf and roll into a pocket.

5. Divide the sauté into two halves. One half spread on the bottom of the kazan, lay the potato³ rounds (about 5 mm thick) on top, lightly salt.

6. Place the envelopes seam side down on the potatoes³, cover with the second half of the sauté.

7. Pour 150 ml hot water, cover and simmer over low heat for 35–40 minutes, until the potatoes³ are soft and the filling has set.

8. Serve with sour⁶ cream.