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Old 05-23-2012, 09:13 AM   #151
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Quote:
Originally Posted by NikitaLysytskiy View Post
I'm from Kiev too! Nice to meet a compatriot here
I wrote a book with my friends devoting ukrainian cuisine, and now I'm gathering people's thoughts, information on best restaurants and cafes in Ukraine.

And someone here asked about Golubtsi.
Here is a receipt
Golubtsi (or staffed cabbage) It is finely chopped meat, stuffed with buckwheat or rice and stewed wrapped in cabbage or grape leaves. The dish is very similar to Turkish Sarma, or Caucasian Dolma. Not spicy, not greasy, pleasant to the taste. Often served with tomato sauce or sour cream. The only difference between Stuffed Cabbage and similar dish, wrapped in grape leaves is that you can eat Stuffed Cabbage right after preparation without unwrapping them. Meanwhile some gourmets eat vine leaves, especially if they are not warned about the fact that these leaves are not eaten. Ingredients:

300 g meat
300 g rice
4 tablespoons tomato sauce
200 g sour cream

1 cabbage
2 carrots
1 onion
Salt and pepper to taste



To prepare Stuffed Cabbage, one should mix previously cooked rice with minced meat; then wrap the mixture into cabbage leaves and stew in a thick cast-iron pot with the addition of fat and spices. Serving Stuffed Cabbage, sprinkle it with sour cream.

why would grape leaves be used as a wrap if they re not edible?
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Old 05-23-2012, 10:47 AM   #152
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One doesn't eat the vine leaves???
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Old 05-23-2012, 11:14 AM   #153
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One doesn't eat the vine leaves???
I couldn't find any information that you can't eat grape leaves. I do know that the first time I made Dolmas using wild grape leaves, I was concerned that the bitterness would remain. After steaming them about 45 minutes or so, they were delicious. I will try making this one the grape leaves are big enough. They are a bit small at the moment, but I am keeping a close eye on them because I want to make a bunch of Dolmas for the freezer.


I thought this link was interesting:

GRAPE: Uses, Side Effects, Interactions and Warnings - WebMD
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Old 05-23-2012, 11:15 AM   #154
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why would grape leaves be used as a wrap if they re not edible?
Actually grape leaves are not a poison of any kind, they are just tasteless. They are used, because of their delicate aroma, which mince is soaked with


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One doesn't eat the vine leaves???
you?
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Old 05-23-2012, 11:33 AM   #155
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I have never taken the grape leaves off of dolmas/dolmadakia/dolmade. I always just eat them.
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Old 05-23-2012, 11:34 AM   #156
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Quote:
Originally Posted by CWS4322 View Post
I couldn't find any information that you can't eat grape leaves. I do know that the first time I made Dolmas using wild grape leaves, I was concerned that the bitterness would remain. After steaming them about 45 minutes or so, they were delicious. I will try making this one the grape leaves are big enough. They are a bit small at the moment, but I am keeping a close eye on them because I want to make a bunch of Dolmas for the freezer.


I thought this link was interesting:

GRAPE: Uses, Side Effects, Interactions and Warnings - WebMD
They are supposed to be good for keeping cucumber pickles crunchy too.
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Old 05-23-2012, 11:41 AM   #157
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I used them in pickles years ago. I do find they do have flavor. But, I use only fresh wild grape leaves (I blanch them before rolling). Maybe wild ones have more flavor than cultivated grape leaves. I don't have cultivated ones available, so won't be able to compare the flavor cultivated vs. wild. Perhaps the type of grape makes a difference as well. Wild grapes are small, blue/purple grapes around here.
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Old 05-23-2012, 11:42 AM   #158
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I have never taken the grape leaves off of dolmas/dolmadakia/dolmade. I always just eat them.
On the other hand I always take cabage leaves of the gouptsi. I hate cabage. Actually it is not tastless it tastes pretty nasty to me.
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Old 05-23-2012, 11:46 AM   #159
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Nikita, I think you should take thios thread over and add your recipe. I am just ahome cook. But since you'e writen the book you probably/for sure have better recipes.
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Old 05-23-2012, 11:55 AM   #160
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My Serbian MIL making Sarma using Croatian yellow winter cabage in Stari Grad Hvar.
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