How to cook dolma in a slow cooker

How to cook dolma in a slow cooker?

Dolma is a common dish in Armenian cuisine. It is similar to the familiar cabbage rolls, but instead of cabbage leaves, grape leaves are used. In fact, this dish is minced meat rolled into grape leaves. Traditional dolma is made from lamb, but nowadays it is more and more often prepared with chicken, pork or beef. Modern housewives also prepare dolma in a Redmond multicooker.

How to choose ingredients for savory dolma?

The basis of the dish is grape leaves. The leaves of snow-white grapes are ideal, because of all the types they are the softest and most flexible, and they are the easiest to form into an envelope.

If you don’t have such leaves at hand, it’s not a failure. Experienced housewives advise using leaves of any variety, the main thing is to choose the youngest leaves. You can use special pickled leaves; they will also be much softer than even the newest and youngest leaves. They can be prepared for the winter, like any other preserved food. Another option for storing leaves is freezing.

If there are neither pickled nor new young leaves, take any and pour boiling water over them. Leave to cool, and after half an hour, cut off all the hard cuttings and veins. In this way, you can achieve the desired softness, which will allow you to simply roll the cabbage rolls.

How to cook dolma in a slow cooker: basic rules

Dolma is a meat dish; vegetable insides are not suitable for it. But you can deviate from the canons and take chicken, beef or pork instead of lamb. In addition to meat, rice, vegetables and spices are added to the filling.

In a slow cooker, dolma is cooked in stewing mode. After the envelopes are folded and placed in a bowl, they are poured with sauce or broth. The sauce is prepared from sour cream, tomatoes or other vegetables. It is better to heat the broth or sauce to a boil, add salt, add seasonings and fresh herbs and then put it in the slow cooker.

How to form envelopes from grape leaves

Take fresh or pickled leaves. Remove hard cuttings and veins as necessary. Place the leaf on the table, place the minced meat prepared in advance in the form of a strip at the base of the leaf. Wrap the edges of the leaf, and then simply roll the leaf with minced meat into a tube. Such packages should be carefully laid with the seam down so that they do not unravel.

The size of the envelopes can be different, it all depends on the size of the leaves, as well as the preferences of the hostess. Small cabbage rolls look neat, and they also simply fit into your mouth, in other words, they do not need to be cut or broken, because they retain all the juice and smell, which the taste sensors will like with a bang.

Dolma in grape leaves in a slow cooker with beef

Ingredients:

1 kg minced beef;
0.4 kg grape leaves;
150 g rice;
2 tbsp. tomato paste;
4 onions;
2 testicles;
60 ml vegetable oil;
1 large or 2 medium bell peppers;
1 liter of broth;
cumin, freshly ground dark pepper, salt to taste.

Manufacturing process:

Cook the rice.
Cut the onion into half rings, preferably thin. Place in a deep bowl, add cumin, pepper and salt and knead the mixture with your hands.
In a large bowl, combine rice and onion with spices.
Add ground beef there. Beat the eggs and pour in the sunflower oil. Mix the minced meat well with your hands, it should be homogeneous and elastic.
Remove the cuttings from the leaves, add minced meat and form into bundles. If you have excess leaves, line the bottom of the bowl with them.
When all the envelopes are placed in the slow cooker, add the diced peppers to them.
Pour the grape cabbage rolls with the consistency of tomato paste, salt and pepper.
Close the multicooker lid and leave to simmer for 60 minutes.

Dolma with Korean carrots and minced chicken

Ingredients:

whole chicken;
100 g Korean carrots;
30-35 grape leaves;
1 clove of garlic;
onion;
processed cheese;
1 liter of water.

Manufacturing process:

Wash and cut up the chicken. Separate the meat from the bone and make mince out of it. Add chopped onion and garlic.
Drain the marinade from the carrots and cut them into pieces up to 0.5 cm, transfer to minced meat.
Take grape leaves and form small cabbage rolls. Excess leaves were placed at the bottom of the container.
Place the packages with entrails into a bowl.
Dissolve processed cheese and tomato paste in boiling water, stir until smooth.
Pour the acquired consistency into the dolma.
Cook for 40 minutes with the lid closed.

Dolma with potatoes in a slow cooker

A very unusual variation of the dish. We make the filling from meat and potatoes. Pork is ideal for this recipe.

Ingredients:

0.6 kg pork;
3 medium potatoes;
2 onions;
30 grape leaves;
3 cloves of garlic;
2 spoons of tomato paste;
100 ml low-fat sour cream;
1 sweet pepper and 1 carrot;
1 liter of boiling water;
salt, ground pepper to taste;
20 ml sunflower oil.

Manufacturing process:

Cut the onion into half rings as thin as possible. Salt, add pepper and grind. Add to the minced meat.
Wash and peel the potatoes. Cut into cubes with sides of 0.5 cm and add to the meat.
Form the cabbage rolls.
Pour oil into the mixture, add chopped carrots and pepper, fry until the carrots are golden brown.
Add tomato paste, crushed garlic and sour cream.
Place the cabbage rolls seam side down on this mixture. At this step, care is required so as not to get burned on the hot walls of the bowl.
Boil water, add a little salt and pour into the envelopes. Close the lid and leave to simmer in a suitable mode for an hour.

Dolma with lamb, mint and fennel

If you still want to cook authentic dolma with lamb, use this recipe. If you don't have fresh mint and fennel, replace them with dried herbs.

Ingredients:

0.5 kg of fatty lamb;
25-30 grape leaves;
2 onions;
bunch of fennel;
1 tbsp. rice cereal;
a couple of branches of cilantro (to taste);
mint branch;
broth or water;
ground pepper, salt.

Manufacturing process:

Boil the rice until fully cooked. If there is any water left, drain it. Add chopped onion.
Prepare minced lamb using a meat grinder or food processor.
In a deep bowl, combine meat, rice with onions, chopped fennel and mint. Add salt, pepper and knead the minced meat.
Wrap the filling in the leaves and place it in the slow cooker, seam side down.
Fill the cabbage rolls with broth or hot water so that the liquid does not reach the top layer of the packages.
Simmer for 50 minutes covered. Place a sprig of cilantro in the bowl and simmer for another 10 minutes.

The time for making dolma depends on the type of meat and the size of the cabbage rolls. Envelopes with chicken are stewed for about half an hour; beef takes the longest to cook. It is better if all the packages are the same size.

Read also:

Dolma is not a seasonal dish. Therefore, if you want to amuse yourself and your loved ones with an unusual dish in the off-season, you will have to take care of this in advance by preparing the leaves. They can be pickled, salted and even frozen! From time to time, grape leaves can be purchased in stores, but this is the exception rather than the rule.

Dolma in a Multicooker (3 Options)

Dolma in a slow cooker is a very tasty and satisfying dish. It’s worth trying an analogue of the stuffed cabbage rolls that are boring to everyone if you want to vary your diet. It turns out to be quite a special, “oriental” dish.

Individual manufacturing

Usually it is necessary to cook dolma in a pan with high sides. But the production of Caucasian cabbage rolls can also be entrusted to a slow cooker. According to the recipe, it is boiled, not fried or stewed.

Real oriental dolma is made from scalded grape leaves. Wrapped inside

Lamb is one of the most popular types of meat used in Mongolian, Uzbek, Turkish and almost all other oriental cuisines. Usually, the meat of young sheep and castrated rams no more than 3 years old is used to make food. The distinctive features of young and fresh lamb can be considered elastic, soft pink meat and snow-white fat.

Method for making dolma in a slow cooker

Dolma in grape leaves in a slow cooker is a traditional recipe for a Caucasian dish. It is generously sprinkled with ground spices and herbs. Serve hot, sprinkled with herbs.

Now we will tell you how to cook traditional dolma in a slow cooker.

Ingredients

500 g minced pork or lamb;
150 g steamed rice, optionally with spices;
1 medium

Carrots are a biennial plant that produces a rosette and root crop in the first year, and seeds and a seed bush in the second year. Carrots grow virtually everywhere: Africa, Australia, New Zealand and America.

Dill is a herbaceous annual plant from the Apiaceae family; in nature there is only one type of it - dill (garden). Widespread everywhere. This plant is widely used in cooking, as well as in cosmetology and medicine. The healing properties of dill were known as far back as Ancient Greece and Rome, where it was used in the treatment (the process of relieving, removing or eliminating symptoms and diseases) of migraines.

Cilantro is a spicy herb that has been popular with people for more than 5 thousand years. Other names for the plant are “coriander” and “Chinese parsley”. Cilantro leaves really look like parsley leaves.

The introduction of this plant by humans began with medicine; somewhat later, the herb began to be used in cooking. Cilantro comes from the Mediterranean and is found here in a wild form. Roman warriors and Russian merchants transported coriander from continent to continent before cilantro took over. For a long time, Russian farmers considered the plant a weed and struggled with it in every possible way.

Step-by-step preparation of dolma in grape leaves in a slow cooker

Weld

Rice is an annual plant from the Poaceae family. It has been cultivated as a grain crop for more than 6 thousand years. The homeland of rice is Thailand and Vietnam. This is confirmed by archaeological excavations.

Peel and wash the carrots and onions, cut into cubes. Activate the “Frying” mode. Pour a little vegetable oil into the bowl and saute the vegetables for 10-15 minutes until they become soft.

Mix in one bowl

Dishes with minced meat are prepared very quickly. This is precisely why minced meat is a reliable assistant for every housewife. meat suitable for ? Naturally, cutlets! But not only that, because there are a huge number of recipes for making minced meat. Pies, rolls, cabbage rolls, vegetables stuffed with minced meat. And even something more original, for example, nests with eggs, cheese, mushrooms, or animal figures, can be prepared from minced meat.

Take a grape leaf and place it on a plate. Carefully fold the filling into a small mound in the center of the sheet.

Tuck the edges and roll the dolma into a roll. If you can’t roll it neatly and the cabbage roll doesn’t hold, tie it with a contrasting thread. Don't forget to remove the string before serving!

Pour 0.5 liters of fresh drinking water into the bowl. It is better not to use tap water; the dolma can turn out very hard. Place cabbage rolls tightly - a dish of Ukrainian and Russian cuisine, which is minced meat or vegetables wrapped in boiled cabbage leaves. But not only these two peoples can boast that they know how to cook cabbage rolls .' >stuffed cabbage rolls into a steam container, press them down with something on top.

Set the mode to “Steaming” or “Stewing” for 20-25 minutes. 5 minutes before readiness, brush the dolma with tomato paste.

What to serve dolma with

Sour cream looks great with Caucasian cabbage rolls - a highly nutritious fermented milk product obtained by fermenting cream with lactic acid microbes.

' >sour cream, but you can use any other snow-white

Sauce (from the French sauce - gravy) is a watery seasoning for the main dish and/or side dish. Sauces impart the most juicy thickness to dishes and increase their calorie content. Almost all sauces contain spices and flavoring agents that have a stimulating effect on the digestive organs; The colorful colors of the sauces effectively set off the colors of the main ingredients of the dish. Gravy can also be used for sweet dishes, for example sour cream, or semi-liquid jelly for cheesecakes and pancakes.

Yogurt is a fermented milk product whose homeland is Bulgaria. Yogurt can be watery, like a drink, and thick, similar to thick sour cream. The main difference from other milk products is that yogurt contains lactic acid bacteria, which can affect the environment into which they enter. Thus, the benefit of yogurt lies in the fact that lactic acid bacteria maintain the balance of microflora in the intestinal tract. The usefulness of yogurt in cases of microbial imbalance is that it helps restore a healthy balance, eliminating dysbiosis. The traditional composition of yogurt, according to the international standard of properties, contains Bulgarian bacillus and thermophilic streptococcus. Specifically, yogurt, which contains lactic acid bacteria, is alive and contains a lot of vitamins and other necessary substances.

Dolma is an independent and very satisfying dish. Therefore, you should not serve cabbage rolls as a side dish. You can “enhance” the taste of high-quality meat with a glass of dry reddish wine.

Different options for making dolma in a slow cooker

The recipe presented above is not the only one. There are some exciting options. Dolma is prepared according to the same principle, but the composition of the inside changes.

Dolma with fish in a slow cooker

For fish cabbage rolls, any sea or river fish is suitable, certainly snow-white. It is necessary to carefully grind the fillet in a blender or meat grinder.

Dolma in beet leaves in a slow cooker

Instead of grape leaves, which are not so easy to get, you can use beet tops. Beforehand, carefully wash it from dirt and scald it with boiling water. If the sheets are very hard, slightly beat the tops with a hammer.

Dolma with walnuts

To make the dish more piquant, add ground walnuts to the filling. For 800 g of minced meat, 100 g of nuts is enough. In advance, pass the additive through a meat grinder or chop with a rolling pin.

Dolma in a slow cooker is a tasty and special substitute for regular cabbage rolls. It is suitable for both a formal feast and a hearty lunch.

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Dolma in a slow cooker

The content of the article:

Dolma is one of the unique dishes, which contains meat entrails, vegetables wrapped in leaves (mostly grapes and cabbage ones, in some regions maybe horse sorrel), reminiscent of our cabbage rolls, only in different types of leaves.

The inside consists not only of minced meat and boiled rice, it is also made of vegetables.

Different cuisines around the world have their own recipes. The spread of the dish is clear in the territories of the peoples of Transcaucasia, Frontal and Central Asia, on the Balkan Peninsula, and also in North Africa. The origin of the dish is not clear, but Greeks, Turks and Armenians claim it for themselves.

Dolma is mentioned among dishes during the Ottoman Empire, but there is no evidence that the dish was prepared in the earliest Persian or Arabic sources.

There are several versions of origin: Armenian, Azerbaijani, etc. The composition also varies depending on the people, but the base remains constant.

The outer shell is leaves (grape, horse sorrel, cabbage) or vegetables (tomatoes, peppers, eggplants, quince, onions, apples). The leaves give not only the shape, but also the taste itself. Therefore, almost everything depends on the choice of leaves.

The inside is minced meat, rice or cereal. Additives can be nuts, onions, olive oil, seasonings, lemon juice, vegetables.

To prepare the gravy, we first need to boil the meat filling with seasonings. The taste of the dish depends on what seasonings we add; according to tradition, the taste should be sour or sweet and sour.

Now we will talk about how to cook dolma in a slow cooker without spending a lot of time and effort.

Noteworthy facts about making dolma

In Azerbaijan, they consume not only grape leaves, but also leaves of figs, quinces and other trees that grow in their area. And the inside of the dolma also changes, and instead of minced meat and vegetables, they also use sturgeon and stellate sturgeon fillets, salted in a special way. In the summer, they eat a mix of 3 vegetables: bell peppers, eggplants and tomatoes. For the inside, lamb meat is also used, seasoned in a richly spicy dressing of herbs and spices.

In Armenia, a dolma holiday is held, so Armenians consider this dish to be their usual dish. They prefer to serve dolma with matsun (the state fermented milk drink) and garlic. Indispensable herbs to add, in this country for us, are basil, oregano, oregano, tarragon. The most interesting thing is that there is also Lenten dolma, the filling of which is filled with lentils, reddish beans, wheat grits, peas, tomato paste and fried onions. The Greeks cannot do without adding lemon and olive oil. in our country, of course, this dish is like cabbage rolls. Minced meat rolled into cabbage leaves and served with sour cream.

Dolma in grape leaves in a slow cooker

The inside consists of minced meat (you take the meat to your own taste, perhaps both pork and beef, turkey meat), mixed with rice.

It is better to take grape leaves from the palm of your hand, this will make it easier to wrap. As a standard, take the leaves fresh, otherwise it will turn out tough.

Dolma in grape leaves is served with different sauces, for example: sour cream or tomato.

Dolma in grape leaves, cooked in a slow cooker, is also suitable for preservation. This dish can be served not only on weekdays, but also to amaze guests on holidays. The best part is that the calorie content of this product per 100 g of dolma is only 260 kcal.

Ingredients:

800 gr. minced meat;
80 gr. rice;
1 PC. tomato;
grape leaves;
sour cream (for sauce);
garlic;
tomato paste;
meat broth;
herbs and spices to taste.

Production time: one and a half or two hours.

Calorie content of the dish: 260 kcal per 100 g.

Making recipe:

To prepare grape leaves for rolling, place them in boiling water for 5 minutes.
Then drain the water and shake off the leaves to remove any remaining water. Cut off the petioles and seals at the base of the leaves.
Next, take the meat you choose to taste and pass it through a meat grinder, preparing the minced meat.
Finely chop the onion, you can chop it in a blender for more juiciness.
Pour boiling water over the tomato to remove the skin. Cut into small cubes.
Boil the rice or you can also pour boiling water over it for 15 minutes and let it sit until done.
Peel the garlic, chop finely and add to the minced meat.
Add finely chopped onion, boiled rice, garlic (optional), finely chopped tomato to the minced meat.
Add spices: salt, pepper, nutmeg, herbs (optional).
Add two tablespoons of water. Stir until smooth.
We take grape leaves, spread the minced meat on a smooth and wide surface, you will need about a tablespoon of minced meat per leaf.
We turn the edges of the leaf towards the center and begin to roll it into a tube, the process occurs as when rolling cabbage rolls.
We place grape leaves on the bottom of the multicooker (do not forget to add a little vegetable oil), they will give an even richer flavor and piquancy to the dish, later folded dolma envelopes.
The next layer is again grape leaves, then dolma envelopes. We continue until the envelopes are completed.
Preparing the fill. To do this, we mix sour cream with herbs and tomato paste, add meat broth, garlic and herbs to our mixture.
Fill the dolma in the slow cooker with our filling. We set the “Quenching” mode, the cooking time is 1 hour.
After finishing the manufacturing process, the multicooker will beep; the dolma in the multicooker is ready.
Serve dolma on a plate, sprinkled with herbs on top. Bon appetit!

If there are grape leaves left, you can pickle them for the winter and use them at any time. To do this, you will need the remains of grape leaves, a glass of 9% vinegar, 2 tablespoons of salt, and one spoon of sugar.

We put the leaves in a stack of 5-10 pieces and roll them into a tight tube.
Place in a previously prepared, clean jar.
Fill with boiling water. Add vinegar, salt and sugar to the water, bring to a boil and carefully pour in our leaves.
After this, close the lid and place it in a black and cold space where it will be stored.

Dolma in a slow cooker

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Ground beef – 1kg

Grape leaves – 700g

Round rice – Half a bowl

Onions – 2 heads

Cilantro – 1 bunch

Mint – 1 bunch

Dill – Half a bunch

Parsley – Half a bunch

Butter – 1 tbsp.

Salt, pepper - to taste

I will not justify whose dish this is, Armenian or Azerbaijani, but this recipe was given to me by an Azerbaijani woman.

2 hours Serves 10 Easy

Now I would like to share with you my dough, making dolma in a slow cooker. I usually cook this dish in a deep cast iron frying pan, or in a cauldron. But because my husband is currently doing serious renovations in the kitchen, a multicooker came to the rescue. And it turned out quite tasty.

Step by step recipe

So, the right set of goods

Place the minced meat in a cup, cut the onion into small cubes, add raw rice, and 1 tbsp of butter.

We chop the well-washed greens and add them to the minced meat, add salt and pepper to taste and mix everything well so that the butter is distributed throughout the minced meat.

I’ll make a reservation right away, I have grape leaves in a jar, rolled up into a tube, 20 pieces each. To make it easier to separate them from each other and not destroy them, pour water into a cup and place the leaves. This way they will separate without any problems.

Next, take a leaf, lay out the prepared minced meat and wrap it in the same way as cabbage rolls. We get these tubes, which we put one by one into the multicooker bowl. Once finished, pour hot water until it covers our dolmas. Add a little salt and pepper to the broth, set it to “stew” for 1 hour. After the signal, the dish is ready and can be served. As a sauce, put sour cream in a blender bowl, add garlic, salt and all kinds of herbs. Blender the whole mass and pour it over the dolma. Bon appetit!