Dolma - miniature cabbage rolls, which in the classic version are prepared from grape leaves.
But more and more often you can find other options for this wonderful dish. You can cook it in many ways and even in a slow cooker. We will use a miracle saucepan?
Dolma in a slow cooker - general principles of cooking
Filling for dolma is always cooked with meat. Vegetable minced meat does not impress the peoples of the Caucasus. In the classic version, lamb was used. But increasingly, the dish is cooked with beef, chicken, pork. Boiled rice, various vegetables, spices are also put in minced meat.
Dolma is cooked on a quenching program. Stuffed parcels with broth or sauce are poured. For the sauce use tomatoes, sour cream, vegetable mixtures. Sometimes they just stew dolma with a little water. Pouring boiling water into the slow cooker is best. The liquid also needs to be salt, you can add any spices, herbs.
How to sculpt dolma
Grape leaves can be used fresh or pickled, follow the recipe. A solid stalk is removed from each. At the base, minced meat is laid out in the form of a small tube. Alternately bend the leaf inward on each side, then simply twist the roll with a tube. The formed dolma is placed in a pan, in our case in a slow cooker, seam down. This should be done carefully so that the sheet does not unfold.
Dolma in a slow cooker
The recipe for delicious dolma in a slow cooker, which is prepared according to the classical technology of grape leaves. In this recipe they are pickled. Ground beef is used for the filling.
Ingredients
• 0.5 kg of minced meat;
• 0.3 kg of pickled leaves;
• 2 onions;
• ¾ cup of rice;
• 1 glass of tomato puree;
• 30 ml of oil;
• 1 egg;
• 1 Bulgarian pepper;
• 2.5 cups of broth;
• salt, cumin, pepper.
Cooking
1. Boil rice until cooked in a liter of water. Drain the liquid, let the croup lie in a colander.
2. Cut the onion into thin half rings, add salt, cumin to it, pour a little pepper and rub it with your hands.
3. We shift the onions to the rice, use a large bowl.
4. Add minced meat, in our case it is from beef. Break one chicken egg into the filling and pour the vegetable oil. It will make the stuffing tender. Stir.
5. Take grape leaves, remove the twig and twist the dolma. The detailed process of forming grape cabbage is described a little higher.
6. We throw chopped Bulgarian pepper into the slow cooker. Often the remaining grape leaves are put at the bottom, which can also be done.
7. Spread the formed convolution seam down.
8. Mix the broth and tomato puree, salt and pepper, pour over the cabbage rolls.
9. Close the slow cooker, stew the dish for 40 to 60 minutes in the appropriate mode.
Dolma in a slow cooker with fennel, mint and lamb
The recipe for amazing dolma in a slow cooker, for which you need lamb. Emphasize the taste of chic filling fragrant greens. If there is no fresh mint and fennel, then dried herbs can be used.
Ingredients
• 0.5 kg of lamb pulp, with bacon;
• 25 grape leaves;
• salt and pepper;
• 1 bunch of fennel;
• 1 multi-cooked cup of rice;
• 4 branches of cilantro;
• 1 sprig of mint;
• 2 onions;
• broth or just boiled water.
Cooking
1. As usual, immediately boil rice until cooked, cool, drain water necessarily.
2. Onion finely chopped, send to rice.
3. Lamb slices need to be washed, wiped, twisted in a meat grinder. Or put in a combine and chop.
4. Combine all the minced meat ingredients in a single bowl.
5. Add chopped green fennel and chopped sprig of mint. Add salt, you can pepper. Stir.
6. We lay out grape leaves in front of us, distribute the stuffing of minced meat between them.
7. Twist the dolma, put in the multicooker bowl in even layers. We make sure that rolls do not unwind.
8. Pour cabbage rolls with salted broth or simply hot water. The liquid should barely reach the upper bundles.
9. Close the slow cooker. We cook for an hour, we use a stewing program.
10. Ten minutes before the end, we throw the cilantro branches under the lid, cook until the signal.
Dolma in a slow cooker with chicken and Korean carrots
Modified recipe for Armenian dolma. But this makes the famous dish no less tasty. For grape stuffed cabbage you will need Korean carrots without additives in the form of other vegetables, mushrooms, meat, etc.
Ingredients
• hen;
• 100 grams of Korean carrots;
• salt pepper;
• 30-35 grape leaves;
• 1 spoon of tomato paste;
• 1 onion head;
• 1 clove of garlic;
• 1 processed cheese;
• 1 liter of water.
Cooking
1. We take a whole medium-sized chicken, rinse and cut off all the flesh from it, leave the skeleton with wings. Cut all the meat into small cubes, put in a bowl. Instead of chicken, you can use 2-3 legs and 2 fillets.
2. Chop the onion, clove of garlic in small pieces and send it to the minced meat.
3. We take out Korean carrots, squeeze the marinade and cut on a cutting board into slices of half a centimeter. Also shift to the filling.
4. Season with spices, stir and mincemeat for dolma is ready!
5. We take grape leaves, they can be fresh or canned. Quantity is approximate.
6. Twist the miniature cabbage rolls, transfer to the bowl of the crock-pot.
7. Put salt in hot water, add a spoonful of tomato paste and rub the cream cheese. So that he does not stick to the grater, you can lubricate the place of contact with a drop of oil. Instead of a processed product, you can add soft cream cheese. Stir.
8. Pour the sauce to the cabbage rolls.
9. Close the slow cooker, prepare the dish for 45 minutes. Extinguishing mode.
Dolma in a slow cooker with meat and potatoes
Another unusual version of dolma. The filling is prepared from minced meat with potatoes. Especially delicious is this fatty pork dish.
Ingredients
• 0.5 kg of meat;
• 3 potatoes;
• 2 onion heads;
• 30 grape leaves;
• 2 tablespoons of tomato paste;
• 100 ml sour cream;
• 3 cloves of garlic;
• 20 ml of oil;
• 1 pepper;
• 1 carrot;
• 1.2 liters of boiling water.
Cooking
1. Cut onion into very thin slices, grind together with salt and pepper, transfer to minced meat.
2. Peel the potatoes, first cut into plates up to 0.5 centimeters, then into strips and then into cubes. We shift into minced meat.
3. Add salt, you can pour other seasonings, stir.
4. Fill the grape leaves with minced meat, gently twist.
5. Pour a little oil into the slow cooker, throw the grated carrots and peppers, fry for about ten minutes on a suitable program.
6. Add the pasta and sour cream, warm, throw the garlic.
7. Put the rolled cabbage rolls on the hot mixture.
8. Pour with salted boiling water. We do it carefully, along the edge, so as not to scald.
9. Close, rearrange for stewing, cook an hour.
Dolma in a beetroot multicooker
This recipe for dolma with beetroot leaves is known to many. Such cabbage rolls can also be cooked in a slow cooker. Choose large but young beetroots and go! Minced meat is used from pork and beef, but you can take any other meat.
Ingredients
• 0.5 cups of rice;
• 0.7 kg of minced meat;
• beet leaves;
• 1 carrot;
• 2 onion heads;
• 1 egg;
• 1 glass of tomato puree;
• 3 tablespoons of oil;
• spices, broth.
Cooking
1. Grind one onion and toss in minced meat.
2. Boil the rice and also combine with the meat filling, put one egg, spices and stir.
3. In a slow cooker, pour three tablespoons of oil or put the same amount of any fat.
4. Add the grated carrots and onions, fry in the frying mode. Turn off.
5. While preparing the vegetables, we wash the beetroots. Cut the bottom so that the sheet becomes shorter, and the length is approximately equal to the width.
6. Put the leaves with bulging veins up, fill with a small amount of minced meat and twist the cabbage rolls.
7. We transfer the parcels to the fried vegetables.
8. Mix 0.5 liters of broth with tomato puree, pour salt, send to the main dish.
9. Close, simmer the dish for 40 to 60 minutes, depending on the type of meat used.
Dolma in a multicooker in Azerbaijani
It turns out that dolma is not only stuffed cabbage. In Azerbaijan, this name is called the national dish of stuffed vegetables. Cook in a slow cooker?
Ingredients
• 0.8 kg of mutton;
• 1 bunch of dill;
• 5 eggplants;
• 5 tomatoes;
• 5 peppers;
• spices, oil, broth.
Cooking
1. Boil rice, cool.
2. Cut the onion into cubes, fry in oil.
3. Twist the lamb, mix with cooled rice and fried onions.
4. Stuff the minced meat with chopped dill, chopped mint, salt and set aside for now.
5. We take out the pulp from the tomatoes, making barrels for stuffing. We also prepare peppers. You can cut off the lid, but not to the very end, then to cover the vegetable. In the eggplant we make a pocket on the side and also take out part of the pulp with seeds.
6. The pulp of the tomatoes that have been taken out is laid out in a slow cooker.
7. We have stuffed vegetables on top.
8. Add a glass of broth or just boiling water, close and cook for an hour stewing.
Dolma in a slow cooker - useful tips and tricks
• The time of preparation of dolma is difficult to determine, since the size of cabbage rolls is different for each mistress. Also affects the type of meat used. Dolma with beef is cooked the longest, cabbage rolls with chicken mince are quickly cooked, half an hour is enough for them.
• You can cook grape dolma not only in summer. Grape leaves can be prepared for future use. They are salted and pickled. You can also purchase a blank in the store and delight the family with delicious cabbage rolls all year round.
