Making is quite time consuming. Cabbage heads should be cooked to soften their leaves. It turns out that this process can be bypassed thanks to the silage of grape leaves. They will immediately be ready to take meat or vegetable stuffing. Check how to make these unusual preserves.
Ingredients:
- 50 grape leaves;
- 1 l of water;
- 2 cloves of garlic;
- 10 mustard grains;
- 2 tablespoons of pecunted stone salt.
Preparation:
At the beginning we thoroughly wash the grape leaves and throw them into boiling water for 2 minutes. Then rinse the leaves with cold water on a colander and spread on a paper towel to dry.
In the next step, we put 10 leaves on ourselves and wrap them in tight rolls. Put the portions prepared in this way vertically in the jar. We also add garlic and mustard seeds.
Then we prepare brine: boil 1 liter of water and pour in stone salt. Mix the whole thoroughly – the salt must dissolve.
When the brine cools down to room temperature, we pour the jar and leave it, but we do not tighten the lid. We leave pickled grape leaves in a warm place and only after 3-4 days we turn off the dish and put them in the fridge.
As already mentioned, thanks to the pickled grape leaves, we will be able to prepare a Greek dish, i.e. Dolmades, which match the Polish dove. Then in the leaves wrap minced meat mixed with rice seasoned with herbs, i.e. parsley, mint, dill. Of course, we also use salt and pepper as standard.
In pickled grape leaves, we can wrap cheese, e.g. grilled Halloumi. It will taste great cold, covered with yogurt sauce. The meat stuffing will also be replaced by vegetables or grilled fish. They are also great in a sweet version with dried fruit, i.e. apricots, plums, figs.
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