One of the most famous dishes of oriental cuisine is dolma. It reminds us all of the well-known cabbage rolls. However, instead of cabbage leaves in this case, grape leaves are used, and sometimes others, such as beetroot. Otherwise, the principles of preparing dolma are similar to those used to prepare cabbage rolls. So, it is stewed in sauce, placed in a container with thick walls and a thick bottom. Instead of this container, you can successfully use a multicooker. Dolma is easy to prepare in a slow cooker. This process will not take much time and effort from the housewife.
Step-by-step preparation
Step 1:
Ingredients. Bring the sour cream to room temperature.
Step 2:
Pour boiling water over grape leaves for 10 minutes. Then place in a colander and let the water drain.
Step 3:
Boil the rice until half cooked. Mix with minced meat, salt and pepper to taste. Form meat “sausages”
Step 4:
Cut off the stem of a grape leaf and place a “sausage” at the base of the leaf.
Step 5:
Cover the “sausage” by folding the top edges of the sheet, and then cover the sides.
Step 6:
Then roll it up like cabbage rolls
Step 7:
Place sour cream on the bottom of the multicooker, and place the dolma on it, seam side down.
Step 8:
Fill with water level with the dolma. Cook in the “Stew” mode for approximately 60 minutes.
Step 9:
Place on a plate. Bon appetit!!!
Other cooking options
Dolma is prepared not only from minced meat. It can be fish or vegetarian, filled with lentils, beans, vegetables and various cereals. Grape leaves are also an optional ingredient. You can wrap the minced meat in lettuce, chard and plain beets. Young leaves of coltsfoot and currant are suitable.
In order not to resort to the services of supermarkets in winter, prepare your own grape leaves for dolma and prepare it regardless of the season and the assortment of stores. To cook on a regular stove, use the classic recipe for dolma in grape leaves; it has its own special subtleties.
Leave your review of my recipe in the comments . I'd be interested to know if you liked it. Good luck with your culinary experiments and bon appetit!
Ingredients
| beef | 300 g |
| pickled grape leaves (you can also use young fresh ones) | 150 g (50 g) |
| long boiled rice | 150 g |
| fresh parsley | 20 g |
| fresh dill | 20 g |
| garlic cloves | 20 g |
| water or broth | 150-200 ml |
| salt and spices | taste |
| for sauce: sour cream | 250 g |
| garlic and herbs | taste |
To prepare minced meat, you can use pork, lamb, and also add a little lard. You can mix half and half beef and pork.
Here you need to proceed from what kind of meat you like best. My mother likes 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, it is necessary to leave a certain amount of grape leaves to cover the bottom and cover the top of the dolma. And also, if you use the amount of minced meat specified in the recipe, you will get ten or a little more pieces. Therefore, if you need twenty or thirty pieces, then we multiply all the ingredients indicated above in the list by two or three, respectively.
How to choose ingredients for delicious dolma?
The basis of the dish is grape leaves. White grape leaves are best suited, since of all varieties they are the softest and most pliable, and the easiest to form into an envelope.
If you don’t have such leaves at hand, it doesn’t matter. Experienced housewives recommend 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 freshest and youngest leaves. They can be prepared for the winter, like any other canned food. Another option for storing leaves is freezing.
If there are neither pickled nor fresh 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 necessary softness, which will allow you to easily roll the cabbage rolls.
How to cook dolma in grape leaves in a slow cooker according to a step-by-step recipe with photos
Dolma is a delicious and satisfying breakfast, lunch or dinner for the whole family. In addition, it is quite easy to prepare and does not require much time. My husband, daughter and I enjoy eating this dish. So I cook it from time to time. And on the festive table menu, dolma is irreplaceable, taking its rightful place among all other dishes.
I want to share with you a step-by-step recipe with photos of preparing dolma in grape leaves in a slow cooker.
Kitchenware and appliances
- cutting board;
- knife;
- deep plate for minced meat;
- rice bowl;
- plate for greens;
- spice jars;
- multicooker-pressure cooker;
- blender (if you don't have a blender, use a meat grinder);
- a plate for covering dolma during cooking.
