Dolma in a slow cooker. Stuffed cabbage in grape leaves

The recipe for dolma in a slow cooker is a mixture of minced meat and rice with spices in grape leaves. While relaxing in the southern regions, housewives should stock up on a sufficient amount of grape leaves. There is no need to worry that they will go bad, because below you will find information on how long you can save such an unusual ingredient for making delicious and nutritious dolma.

Our photo-recipe will allow you to cook it without any problems. exotic dish. Just follow the instructions exactly and success is guaranteed, and guests or family members will appreciate your efforts.

For cooking you will need:

• Chopped meat(pork + beef) - 400 g
• Grape leaves - 20 pcs.
• Onion - 1 pc.
• Rice (raw) - 3 tbsp. l.
• Butter - 50 g
• Lemon - 1 pc.
• Greens - 1 bunch
• Salt and spices - to taste
• Vegetable oil - a small amount of for frying

calories finished product is 140 kcal/100 grams.

The ratio in the dish of proteins / fats / carbohydrates is 12: 9: 4

Dolma in a slow cooker: a step by step recipe with a photo

Step #1

We make blanks for envelopes.
Dip fresh grape leaves for 10 minutes. into boiling water, then take it out so as not to break the integrity (you can use a spoon or slotted spoon for this). We spread the leaves and leave to cool on a towel (cotton or disposable).
Important: if you use dry grape leaves for cooking, then you need to keep them in boiling water for only 5 minutes.

Step #2

Wash rice thoroughly big amount water until it is completely clear.
In the slow cooker, turn on the “Frying” or “Baking” mode, pour on the bottom vegetable oil(A little). While the bowl is warming up, wash, clean and small cubes we cut the onion.
Next, fry it until a rich golden color is obtained.

Step #3

Put the minced meat in a large bowl (). By the way, for cooking dolma, you can also use just beef or lamb mince.
Now add butter(softened), fried onion, 3 tbsp. spoons of washed rice, salt, as well as spices. For the preparation of delicious dolma, coriander, basil, suneli hops and zira are suitable.
Next, a bunch of greens (dill, cilantro, parsley or a mixture of them) is washed and chopped and added to the minced meat. All ingredients are thoroughly mixed until a homogeneous consistency is obtained.

Step #4

We place the grape leaves that have cooled during this time on the table so that the top side of each leaf looks down. On the leaves (closer to the cuttings) spread the filling with a tablespoon.
We bend the edges of the leaves and the bottom, rolling a kind of stuffed cabbage from each sheet, in such a way as shown in the photo.

Step #5

We line the bottom of the multicooker with a small layer of grape leaves (to give the dish a more intense aroma and taste). If your supply of leaves is small, then you can not do this layer.
In our case, we nevertheless made a layer, and ready-made dolma envelopes are laid out on top of it so that the tips of the leaves are from below. They need to be placed very tightly so that the dolma does not unfold during cooking. When the 1st layer is laid out, you should wash the lemon and cut it into circles.

Lemon slices are placed in a thin layer on top of the dolma layer and in the future we lay out the layers alternately.

Step #6

We fill everything hot water so that it lightly covers the top vine leaf envelopes. With a heat-resistant plate of the appropriate size, press the leaves from above. This will additionally insure against unrolling the dolma during cooking.
Now we close the multicooker and set the "Extinguishing" mode. The cooking time is 1.5 hours. After this period, you should let the dolma brew for another quarter of an hour, and the finished fragrant dish you can try.

Can cook for dolma special sauce according to this recipe:
Mix low-fat sour cream (200 g) or table yogurt with chopped garlic. This sauce can be poured over the finished dolma before serving.

The dolma recipe in the slow cooker is complete and the dolma is ready to eat! Try it!

Storage of grape leaves for dolma. Note to the owner.

There is a way to store fresh grape leaves that will help you use them for a long time.
Everything is simple here: we roll the grape leaves into tubes and place them in a clean, dry plastic bottle, gently tamping. Such folded leaves in regular bottle can fit about 100 pieces. The container should be filled for 1 time, and after filling it is hermetically closed with a lid.

Such a bottle of grape leaves should be stored in a dark place with room temperature a few months.
When you decide to cook dolma, you just need to cut the plastic bottle with scissors and get the leaves.

Recipes for cabbage rolls and dolma

dolma in a multicooker

30 minutes

150 kcal

5 /5 (1 )

Dolma is delicious and hearty breakfast, lunch or dinner for the whole family. In addition, it is quite simple to prepare and does not require much time. My husband, daughter and I enjoy this dish. So I cook it from time to time. And on the menu holiday table Dolma is indispensable, taking its rightful place among all other dishes.

Did you know? Dolma is a dish that is prepared in many countries, even in Africa. IN different countries it is called differently: for example, among the Slavic peoples it is called cabbage rolls. There are also many recipes that are quite different from each other. There is dolma with millet, buckwheat or rice, and the amount of meat relative to cereals in different recipes can also be very different. Therefore, there are no narrow limits in the preparation of this dish; here you can show creativity or, in other words, experiment.

Kitchen utensils and appliances

• cutting board;
• deep plate for minced meat;
• a plate for rice;
• plate for greens;

• jars with spices;
• multicooker-pressure cooker;
• blender (if you do not have a blender, use a meat grinder);
• a plate for covering dolma during cooking.

Ingredients

For minced meat, you can use pork meat, lamb, and also add a little lard. You can mix beef and pork in half.

Here you need to proceed from what kind of meat you like best to taste. My mom loves to cook dolma with pork meat and lard. Then it turns out more juicy and tender. I still prefer beef or lamb - they have less cholesterol.

In this recipe, there is a need to leave a certain amount of grape leaves to cover the bottom and cover the dolma on top. And also, if you use the amount of minced meat indicated in the recipe, then you will get ten or a little more things. Therefore, if you need twenty or thirty things, then we multiply all the ingredients listed above by two or three, respectively.

Step by step cooking dolma in grape leaves in a slow cooker

Step 1: Preparing the Ingredients

Step 2: Preparing the filling

Step 3: shaping and preparing dolma

1. I put 10-15 g of minced meat on grape leaves, depending on the size of the leaves, you can take the minced meat with a spoon of a suitable size or pinch off a little with your hand and roll the balls, then wrap them in leaves.
   
   
2. You can wrap dolma in a tube, like napkins, or in an “envelope”. I must say that the way of wrapping also affects the taste. It is more convenient to eat when dolma is wrapped in a tube, but tastier, in my opinion, when it is wrapped in an envelope. You can wrap however you like.
   
   
3. At the bottom of the multicooker-pressure cooker bowl I spread the remaining grape leaves.
4. I put all the envelopes tightly in the bowl.
   
   
5. With those grape leaves that you left, you need to cover the top of the dolma. Then you can cover everything with a plate so that with its weight it does not allow the upper envelopes to unfold when boiling.

   The plate should be smaller than the bowl so that it can then be easily removed. It is better to put the plate upside down so that the steam does not accumulate and does not raise it. My mother does not put down the plate, but she wraps the leaves in a tube.

   
   
6. I pour water or broth into the bowl so that the dolma is completely covered. Be careful with broths too, they greatly affect the taste, so if you are cooking dolma for the first time, it is better to use water.
   
   
7. I set the quenching program for 30 minutes on the slow cooker-pressure cooker and raise the valve up so that the steam can escape freely. In thirty minutes, the dolma will be ready.
   
   

Video recipe for cooking dolma in a slow cooker

After watching this video of the dolma recipe in grape leaves cooked in a slow cooker, you can visually see all the stages of cooking, as well as get some tips on how to cook a really tasty and simple dish.

Dolma: recipes

A simple step-by-step recipe for making dolma in a slow cooker with photos and videos. A dish of Armenian cuisine, unique in its taste, will decorate your table.

2 h

230 kcal

5/5 (2)

A very unusual, unique in its taste dish dolma - representative Armenian cuisine. Although opinions often differ about its origin, scientists still believe that dolma is a primordially Armenian dish and became known to Europe thanks to the Turks, because in the period from the 17th to the 19th centuries, Armenia was divided between Iran and Turkey.

Kitchen appliances: multicooker.

Ingredients

How to choose the right ingredients

To prepare dolma, grape leaves are needed. They can be used both specially marinated and fresh.

Leaves are generally preferred. white grapes, as they are the most pliable for the formation of dolma envelopes and more tender in the finished state.

But what if there are only leaves of other varieties at hand? Cooks experienced in cooking dolma say that this is not so scary.

Try to use in cooking young vine leaves. Pickled ones will also be much softer. fresh leaves. IN last resort when preparing fresh grape leaves for work, pour boiling water over them and hold for 30 minutes, cool and cut off hard petioles to the maximum.

In Armenian meat dishes mainly use lamb. But you can also cook dolma with beef or pork. Pork and ground beef will fit too.

Dolma recipe in a slow cooker

Video cooking recipe

This 3 minute video features step-by-step preparation dolma in a slow cooker.

With what to serve dolma

Dolma is served on the table with sauce. According to tradition, matsoni and garlic are used for its preparation, chopped greens can be added.

Matsoni- is a variety fermented milk products. You can cook it at home: just take boiled milk, add sour cream and a slice of black bread to it, or unsweetened yogurt. Keep the mixture warm and after 8 hours matsoni is ready.

Today we will cook dolma in a slow cooker - popular dish oriental cuisine. Dolma has been known for a very long time, because it is mentioned in Arabic, Persian and Greek sources. This dish will definitely appeal to those who love cabbage rolls, because these are the same cabbage rolls, only in an oriental way. And instead of cabbage, the filling is wrapped in grape leaves.

Spring and early summer are just the time when fresh grape leaves appeared, but you can also use sauerkraut prepared for future use if you cook dolma in winter period. Vine leaves have sour taste, but when dolma is stewed in sour cream sauce, only a slight sourness remains. Leaves for dolma should be chosen as light, young as possible, the darker the leaf, the “older” it is. As meat filling in traditional oriental cuisines lamb is used, but it can be replaced with beef, and a mixture of beef and pork.

Cooking time- 60 minutes
Cooking mode- "Extinguishing", in this model of the multicooker, this is the "Steamer. Soup. Porridge"

Ingredients

1. Grape leaves - 10 pcs.
2. Minced meat (mixture of pork and beef) - 300 g
3. Rice - 100 g
4. Sour cream homemade or store fat content of at least 21% - 4 tbsp. spoons
5. Salt - to taste
6. Black ground pepper- taste

How to cook dolma in a slow cooker

1. Put grape leaves in a container and pour boiling water over them, set aside for about 10-15 minutes. Meanwhile, boil the rice in salted water until tender.

2. Drain the rice and refrigerate it. Then mix the minced meat with rice, salt and pepper to taste, pour in a little water.

3. Fold the grape leaves into a colander so that the water is glass, and then shake off the excess and remove the petioles from the leaves.

4. Form a “sausage” from minced meat. Then wrap this "sausage" in a grape leaf. To do this, first cover the minced meat, bending the upper edges of the sheet, where the petiole was. And then cover with the sides of the sheet. And finally, roll up the rolls, as you wrap the cabbage rolls.

5. Lubricate the bowl of the multicooker with sour cream. Put the dolma on it with the seam down.

Fill with water flush with dolma, salt and pepper. Often dolma is pressed with a press so that it does not unwind, but I will say that everything was stewed normally in my slow cooker and did not fall apart.

6. Cook for 60 minutes in the "Extinguishing" mode. Put the dolma on a dish and pour over sour cream sauce. Bon appetit!

If you are fed up with traditional cabbage rolls, try making dolma. Now in any supermarket you can buy canned grape leaves. It is they who give dolma an unusual, special taste. And I will tell you how to cook dolma in a slow cooker, because our favorite assistant can even handle exotic dishes.

Dolma in a slow cooker recipe with a photo will help in the implementation of the plan and, I hope, this option famous dish you will like it. Minced meat for dolma is best prepared from beef or lamb, although mixed pork and beef will not distort the original taste too much.

Grape leaves are suitable both salted and pickled. They will add pleasant sourness and piquancy. In general, only grape leaves are exotic in dolma, all other ingredients are quite familiar and can be found in any kitchen.

Before you cook dolma in a slow cooker, prepare everything you need.

Dolma in a slow cooker recipe with photo step by step

Leaves removed from the jar, pour boiling water for 5 minutes.

We make minced beef or lamb.

Peel the onion, wash and cut into small cubes.

Wash the rice thoroughly cold water. It is convenient to put the rice in a sieve and wash under running water.

Place mince, onion and rice in a bowl.

Salt, pepper, add coriander and basil. Alternatively, you can also season with dried mint.

Put a teaspoon with a slide of filling on a grape leaf. We put it on the edge of the sheet where the leg was attached, wrap it in the manner of cabbage rolls. If you strictly follow the canons, then put the minced meat on the side on which the veins protrude. However, I do not always follow this, because I did not understand why :).

The leaves in the jar turned out to be too carved, but nothing, even wrapping dolma in such is not difficult at all.

These are the grape dumplings-dolmushki obtained.

Place a few grape leaves on the bottom of the multicooker bowl. Substandard will do: torn or too large.

Place the dolma tightly on the leaves. All. The preparatory work is completed, and now, in fact, how to cook dolma in a slow cooker.

Pour a glass of boiling water, in which we first stir tomato paste, vegetable oil and some salt. Add boiling water so that the dolma is covered to a height of about 1 cm.