Dolma grape cabbage rolls without meat

And it is prepared in this way: Grape leaves (fresh or salted) must be thoroughly washed (it is best not to wash with running water, but in a large sink or bowl more than once, changing the water at the same time, in order to preserve the leaves). It is recommended to soak the salted leaves in cold water for a while to wash the excess salt. Blanch fresh grape leaves in boiling water. Cuttings together with thickened veins should be cut from each grape leaf. Then prepare the filling: Peel the onion and finely chop. Rice should be washed, mixed with onion, sprinkle with salt, black pepper, spices and mix thoroughly. Put a small amount of filling on the wide part of the prepared sheet. Everything should turn the leaf blades to the center and arrange round cabbage rolls. To cook cabbage rolls, you need sufficiently deep dishes with thick walls (a pot, a cauldron, a frying pan). The onion must be chopped. Carrots should be cut into circles or straws. Peel tomatoes and chop (in winter it is best to use tomato paste). The cauldron needs to be heated. Pour the oil. Fry the onion with carrots, while adding tomato paste, spices and salt. Fry a little and pour 1/2 cup of boiling water. Carefully (seam down) put the cabbage rolls in the cauldron. Press them with an inverted plate and pour boiling water (1.5 centimeters higher than cabbage rolls). Boil until boiling, reduce the heat and simmer for about an hour. Sauce with sour cream: Peel the garlic and pass through the press. Mix sour cream with garlic and mix thoroughly. Take out the cooked grape cabbage rolls without meat on a plate, watering with sauce. So a delicious meal called grape stuffed meat is ready for use. Enjoy your appetite!