How to prepare semi-finished dolma + tips, conditions, what to do

Many people know cabbage roll, common in the Caucasus and Asia, dolma. And its taste will not leave anyone indifferent.

The filling wrapped in leaves captivates from the first bite. You can prepare it yourself or purchase it in the store as a frozen semi-finished product.

How to make semi-finished dolma from grape leaves, whether it can be frozen and how long to cook, you will find out by reading the article.

How to prepare semi-finished dolma from grape leaves? 6 ways to prepare frozen dolma

Hello, my dear readers!
The first time I tried dolma was at a friend's place. She immediately asked for the recipe, but then it turned out that she had taken a ready-made one. When I ate this dish, it didn’t even occur to me that it was from a store. Making a dish from scratch is very troublesome and time-consuming, but, fortunately, there is freezing, and it turns out just as delicious! And today I will share with you recipes on how to prepare semi-finished dolma. The dish is completely different from the usual cabbage rolls. The meat is wrapped not in cabbage, but in grape leaves. They give a slight sourness, and the filling itself turns out very tender. In addition to meat, it also includes rice, onions and a lot of herbs - usually cilantro and basil. This makes the taste very interesting! Plus, this dish is not as heavy as cabbage rolls.

There are many ways to prepare this dish: you can cook it in a saucepan, use a double boiler or slow cooker, bake it in the oven, or fry it in a frying pan. How much to cook depends on how you are going to do it. On average, chilled dolma takes 45-60 minutes to prepare.

Dolma – whose dish?

Take, for example, dolma (or tolma, as you wish). It would seem that the idea of wrapping minced meat in leaves to preserve its juiciness during cooking is so universal that, due to the passage of time, there is no point in claiming copyright. But no, many scientific copies have been broken on the topic of the nationality of dolma, dozens of books have been written, mountains of dissertations have been defended: Azerbaijanis derive the name of the dish from the Turkic verb “dolamag” (“to wrap”), which accurately conveys the technology of the process; Armenians insist that their “tolma” comes from the Armenian “toli” (“grape leaves”), and refer to William Pokhlebkin, who believed that this dish came into Turkic culture from Armenian cooking. Georgians stay away from disputes, but are happy to prepare dolma-tolma for big family holidays.

Taking sides is a thankless task, but it cannot help but note that only in Armenia is dolma a national brand, perhaps because it is almost the only dish well known outside the republic. If you come across the word “dolma” or “tolma” on a restaurant sign in any corner of the world, it’s probably run by Armenians.

Real dolma with minced meat in grape leaves

To make sure that dolma has a special position in Armenia, it is worth considering that it is better to go to Etchmiadzin, located 30 km from Yerevan. This city is considered the historical center of the Armenian Apostolic Church and the spiritual shrine of the country. There is a monastery with the residence of the Catholicos, a cathedral built in the 4th century AD, a museum with a collection of works of medieval art, more than two dozen churches... But penetration into the thickness of the eras will be incomplete if you do not try Etchmiadzin dolma, no less local value than the gray stones. You can talk for a long time about the intricacies of its recipe, but it’s better to simply wrap up the perfectly stewed textured minced lamb packed in tight, sour grape leaves.

Recipe for preparing frozen dolma from grape leaves in a frying pan

This is a classic recipe, I have already tried it several times, my family really liked it. The preparation method is simple and requires almost no effort. The dish is cooked in tomato sauce and no additional sauce is needed - it’s tasty and convenient.

Ingredients:

800 g of semi-finished dolma;
4 tsp tomato paste;
water.

Step-by-step instruction:

1. Place the grape bundles in a high frying pan in two layers.

2. Pour cold water over the tomato paste in a cup and stir.

3. Fill the dolma with this. Add water to completely cover the dish.

For flavor, add a couple of cloves of garlic and your favorite spices.

4. Press down on top with a lid or heavy plate - whatever you have on hand.

5. Cook for 45 minutes from the moment of boiling over low heat.

At the end, season with herbs and serve with sour cream. You can cook semi-finished cabbage rolls in a frying pan in exactly the same way.

Important and useful facts about dolma

Before you start preparing dolma or boiling a semi-finished product, you should learn more about the features and characteristics of this dish. This will allow you to get the most tasty and aromatic delicacy, and not boiled minced meat in a shell of grape leaves.

A real Armenian dish is prepared from minced lamb, but products made from beef or pork are also acceptable. But poultry meat in this case is considered an absolutely unsuccessful option.
Dolma does not have to be boiled in water. The dish will turn out more juicy and rich if you use meat broth or a bouillon cube as a medium.
In addition to grape leaves, minced meat is wrapped in eggplant, beet and even sorrel leaves.
By the way, the leaves are not necessarily taken fresh; salted ones cope with the task no less successfully. When choosing a fresh component, you need to remember that it should be light, i.e. young. But it is better to avoid very large and dark elements; no matter how much you process them, you will not achieve the required degree of softness.

Tip: If you want to give a familiar dish a more refined taste, then it is recommended to add, in addition to onions, herbs and peppers, a little grated carrots and pumpkin to the minced meat.

Boiling water is used to soften grape leaves. Young elements are simply scalded, and older ones are boiled for 3-5 minutes. Considering the fact that this nuance is often ignored by manufacturers of semi-finished products, it is better to prepare dolma yourself from start to finish.
It is worth considering that this dish should be steamed, not fried, so be sure to line the bottom of the cooking container with leaves (grape or at least cabbage). An additional advantage of this technique is that the dolma will be much juicier.

The finished dolma does not have to be served hot right away. The dish will seem no less tasty after it has cooled, but it must be served with herbs and lemon. Sour cream sauce would be a good addition.

How to cook semi-finished dolma in a pan on the stove?

This recipe takes a little longer to prepare and requires a little more effort on your part. But the fresh sauce made from herbs and matsoni adds piquancy to the dish! Instead of matsoni, you can use natural yogurt or sour cream.

ARTICLES ON THE TOPIC:

To prepare, take:

1.5 kg chilled dolma;
25 g butter;
1 liter of water;
1 tsp salt;
300 ml matsoni;
4 cloves of garlic;
5 g cilantro;
5 g parsley.

How to cook:

1. Place the semi-finished product on the bottom of a deep pan. Place pieces of butter on top.

2. Press down with a plate, add water so that it is flush with the dolma, and add salt.

3. Bring to a boil over medium heat, simmer covered over low heat for 1 hour.

For the sauce, grate the garlic, mix with matsoni, add chopped herbs, mix everything. Serve along with the finished dish.

List of ingredients

Product name	Quantity
Grape leaves	60 pcs.
Water	1 l
For minced meat:
Beef	0.7 kg
Rice	0.5 stack. (about 80 g)
Medium bulb	1 PC.
Oregano	1.5 tsp.
Dried mint	1 tsp.
Zira	1 tsp.
Salt	taste
Parsley	5 branches
Black pepper	taste
Vegetable oil for frying onions	0.5 stack.
For the vegetable pillow:
Medium sized carrots	1 PC.
Celery (or large onion)	3 stems (or 1 piece)
Vegetable oil	2 tbsp. l.
Butter	30 g
For the sauce:
Unflavored yogurt	200 ml
Garlic	2 cloves
Parsley	2 branches
Black pepper	taste

How to cook semi-finished frozen dolma in a slow cooker?

With this dish, the main thing is to keep track of time. It cooks for a long time, does not require attention, it is easy to get distracted and forget about the pan on the stove. With a multicooker, this problem is eliminated - you simply set the timer. The taste remains just as fresh and rich! It is best to serve the dish with sauce: soft sour cream, garlic and herbs.

Required Products:

1 kg of finished dolma;
1 tbsp. butter;
vegetable oil;
water;
1 bunch of dill
1 bunch of parsley;
salt to taste;
1 tsp dried cilantro;
3 tbsp. tomato paste.

Step-by-step recipe with photos:

1. Pour some vegetable oil into the multicooker. Place fresh, finely chopped dill and parsley on the bottom of the bowl.

2. Place the semi-finished product on top of the greens. Pour boiled water so that it covers the dolma by a centimeter.

3. Place butter on top, sprinkle with salt and cilantro.

4. Add tomato paste or pureed fresh tomatoes without skin to taste.

5. Select the “Stew” function and set the multicooker for 1 hour 20 minutes.

Serve the dish with sour cream or tomato sauce. A tender, juicy and delicious lunch is ready!

Semi-finished dolma, cooked in the oven in foil

Incredibly tasty and aromatic stewed dish in the oven. It takes a very long time to prepare compared to other recipes, but the result is worth it! You can bake in any suitable container, and instead of foil you can close it with a lid.

Prepare for the recipe:

500 g of ready-made dolma;
100 g sour cream;
100 g kefir;
100 g water;
salt and spices to taste;
2 cloves of garlic;
Bay leaf.

Cooking steps with photos:

1. Place the semi-finished product in the mold. Sprinkle finely chopped garlic on top.

2. Mix kefir, sour cream, water, salt and spices. Pour this mixture over the dolma and add the bay leaf.

Cover the pan with foil and place in the oven preheated to 220 degrees for 2.5 hours.

How to cook frozen dolma in the microwave?

If it is important for you how much to cook dolma, and you want it faster and with less effort, then the microwave is just what you need. It will taste just as good as other recipes. Plus, this version includes an interesting vegetable dressing.

Ingredients:

1 kg of semi-finished dolma;
20 g butter;
1 carrot;
several tomatoes to taste;
2 cloves of garlic;
water.

Cooking process with photos:

1. Place the grape bundles in a microwave-safe container.

2. Finely chop the tomatoes and garlic, grate the carrots and mix everything.

3. Sprinkle this dressing and pieces of butter on top of the dolma.

Cover the bowl with a lid and place in the microwave. Cook on combi mode in 2 batches for 20 minutes, adding water from time to time.

Method of preparing chilled semi-finished dolma in a double boiler

Another interesting way to cook semi-finished dolma. The main advantage is that it can be laid out in 2 rows and you can do a lot at once. This is a dietary option; tomato filling is not provided here, nor is oil. But if you want, you can always serve it with sauce!

You will need:

How to do:

1. Place the semi-finished product in a steamer and set the timer for 45 minutes.

2. Serve while still hot with sour cream and chopped garlic. A very light dish. Tasty and aromatic!

How to cook dolma

How to cook dolma in a saucepan

1. Place grape leaves tightly in a thick-bottomed pan, add dolma, add water (the water should cover the dolma with a margin of 1 centimeter). 2. Cover the top with grape leaves. 3. To prevent the rolls from unrolling, cover with an inverted plate, smaller in diameter than the pan. Cover the pan with a lid. 4. Place on the lowest heat and cook for 45 minutes.

How to cook dolma in a slow cooker

1. Pour water into the multicooker bowl, and place dolma into the container intended for cooking. 2. Set the “Stew” mode and cook for one hour. 3. If the leaves remain hard.

How to cook dolma in a double boiler

1. Pour water into the steamer, place the dolma in the bowl of the steamer. 2. Cook dolma for 1.5 hours.

How to cook dolma in the microwave

1. Place the dolma in a thick layer in a deep microwave-safe bowl.
2. Add a little salt, pour melted butter (50 grams) and a glass of water or broth on top. 3. Cover the top with a microwave lid or other plate. 4. Turn on the microwave at 800 W for 15 minutes. How to cook semi-finished dolma In a saucepan
1. Place dolma in a pan in one layer, pour in water or broth so as to cover the frozen semi-finished product. 2. Place on low heat and cook for 20 minutes.

In the microwave

1. Place dolma on a plate, pour in 1 glass of broth, cook for 10 minutes at 600 W.

How to prepare dolma at home Products

Salted grape leaves - 7-8 sheets Lamb - 300 grams Onion - 1 large head or 2 small ones Rice - 70 grams Sour cream - 150 grams Garlic - 4 cloves Parsley, dill, cilantro, celery, black pepper, red pepper, salt - to taste

Preparing dolma

1. Pour salted grape leaves in boiling water and soak for 12 hours to remove excess salt. 2. You need to cut off a stalk from each leaf. 3. Rinse the rice, add hot water, pass the lamb and onion through a meat grinder a couple of times, cut and add herbs and spices to taste. 4. Add rice soaked for 10 minutes to the minced meat, mix well. 5. Place a grape leaf on the table, place half a tablespoon of minced meat on top of it and carefully twist it to form small sausages. 6. Place dolma in a thick-walled pan, cover with grape leaves, place a plate on top so that the dolma does not open during cooking. 7. Carefully pour in cold water so that the top grape leaves are slightly covered. 8. Cook dolma over low heat for 45 minutes. Serve boiled dolma hot with sauce and herbs.

ON-Light Kitchen blog about Light Kitchen: Dolma in a frying pan.

Soy schnitzel - 80 g. (1 pack.) Unrefined olive oil - 3 tbsp. Rice - 35 g. (3 tbsp.) Salted grape leaf - 160-200 g. (20 pcs.) Green cilantro - 15 g. Fresh mint - 5 g. Green onions - 20 g. Wheat flour - 2 tbsp. l. Pomegranate seeds - 100 g. Pomegranate juice - 100 ml.

So, let's get ready!

Stage 1
: The day before, marinate the soy meat with oil, salt, paprika, coriander, black pepper and other spices - as desired. You can do this using one of my previously published recipes: Marinade #1 / Marinade #2. Rinse the grape leaves from brine with running water. If the veins of the leaves are soft, you can use them in this form. I bought salted leaves at the store and they turned out to be quite gross. If you have a similar situation, then you need to place the sheets in a pan of boiling water and cook for about 30 minutes, then drain the boiling water and cool by pouring cold running water over them. Carefully remove the leaves from the water.

Stage 2:

Boil the rice until tender (plain white rice, not parboiled).
In a heated frying pan with 1 tbsp. vegetable oil, brown the soy schnitzel over high heat on both sides, about 5 minutes on each side. Remove from heat, cool and finely chop or grind in a food processor.
The remaining oil in the pan will then be used to fry the dolma. Stage 3 :

Peel the pomegranate.
In a bowl, mix 100 g of pomegranate seeds, boiled rice, chopped soybean meat, finely chopped cilantro, dill and mint (leaves only). Sprinkle with flour and mix well. The minced meat filling for vegetarian dolma is ready! Stage 4
: Now let's see how to wrap the dolma!
Spread the grape leaf on the board. Form a small bun from the minced meat and place it in the center of the sheet. Wrap the filling one by one: first the bottom left edge, then the bottom right, top left, top right and finally fold the top corner. In this way you need to wrap all 20 grape leaves. This method is very convenient because it is easy and convenient to repeat and the dolma does not unfold during frying in a frying pan. Stage 5
: Use a frying pan from soy meat or use another one, lightly greased with olive oil. Place dolma in a single layer on a preheated frying pan (folded side down). Fry them over high heat on both sides until the leaves dry out and brown. Then pour in the pomegranate juice, cover with a lid and simmer until the juice has almost completely evaporated, about 10 minutes. In order not to be mistaken with readiness, since grape leaves can initially be of different hardness, it is better to take out one dolma and try it. If the leaf is too rough, you can add more pomegranate juice and simmer over medium heat for another 10 minutes. If the grape leaf is elastic, but chews well, then this is exactly the degree of readiness I intended to achieve! And that means everything worked out :) Serve the finished dolma on a plate, pouring over the rest of the pomegranate sauce!

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Sauce options for dolma

Classic sauce for dolma

Peel and grate the garlic, mix with sour cream/yogurt, mix well.

Sauce for dolma with dried apricots

Onions, dried apricots, tomato paste, a tablespoon of salt, 2 tablespoons of sugar, half a teaspoon of pepper and the same amount of cinnamon, mix. In a frying pan, fry the onion in oil, add water, chopped dried apricots, simmer covered for 10 minutes, then add tomato paste, salt, sugar and spices.

Mint sauce for dolma

Mix 100 grams of sour cream and 100 grams of kefir, add pine nuts and 5 sprigs of dried mint. Mix and leave in the refrigerator for 1 hour.

Kefir sauce for dolma

Add garlic and your favorite herbs to a glass of 100 ml of kefir.

Fkusnofacts - If the dolma does not float up when you fill it with water, you don’t have to cover it with a plate.

— Armenia is considered the birthplace of dolma, and the name “dolma” comes from the word “toli”, which means “grape leaves”.

— To prepare dolma, you can use fresh or salted grape leaves. It is better to choose fresh leaves of light colors from white grape varieties: the lighter the leaf, the younger it is, which means the dolma will be more tender. Large, fleshy grape leaves are not suitable for dolma: they will make the dish too tough. Large and dark leaves are not recommended. You can buy fresh leaves only in markets, unlike salted ones, which are sold both in markets and in supermarkets. The price of salted leaves in Moscow is from 200 rubles/half liter (on average in Moscow as of June 2019).

— The traditional minced meat for preparing Yerevan dolma is minced meat made from young lamb, onions, herbs and pepper. You can prepare dolma from mixed minced meat (lamb + beef + pork) or only from beef. Also, dolma made from minced turkey is no less tasty. To add a refined taste, you can add a little pumpkin and carrots to the minced meat. Instead of minced meat, you can use rice with vegetables (tomatoes, onions, herbs).

— Cabbage or eggplant leaves can be used instead of grape leaves. The closest “relative” of dolma is cabbage rolls, where the minced meat is wrapped in cabbage leaves. There are also recipes using tomatoes, onions, peppers, sorrel leaves, apples, eggplants and even beet leaves. Depending on the shell, the shape and taste of dolma changes.

— To make the leaves softer and more elastic, it is better to scald them with boiling water before wrapping the minced meat. If the leaves are large and old, boil for five minutes.

— In order for the dolma to steam and not fry when cooking, it is better to place several layers of grape leaves on the bottom of the pan. So, the rolls will turn out juicier.

— When cooking dolma, instead of water, you can use broth cooked with bones or from meat (lamb, beef or chicken). You can also use a “Bone Broth” bouillon cube, which must be diluted in water before cooking.

— Depending on the proportions and meat used, the calorie content of dolma varies from 140 to 190 kcal/100 grams. The calorie content of dolma made from minced lamb is 180 kcal/100 grams.

— The cost of products for preparing dolma at home is 450 rubles per kilogram (as of June 2021, the average for Moscow).

Delicious Armenian dolma with pork

Another fairly standard option for filling dolma in grape leaves is minced beef. To make it juicy and not dry, it is better to mix it with pork. Many connoisseurs of this dish often say that you cannot cook dolma with minced pork, but if you love this meat, then anything is possible - believe me, it will be very tasty.

There are much more spices in this recipe than in the previous one, but they all combine so favorably with the meat, emphasizing its taste, that they definitely won’t be superfluous. And, of course, a lot of greens - they add a special piquancy to the dish, making the taste more pronounced and bright. And to make the minced meat even more juicy, don’t skimp on onions.

You will need:

meat (pork and beef) – 3 kg;
onions – 1 kg;
rice - 1 tbsp.;
boiled water – 250 ml;
paprika – 1 tsp;
ground bitter red pepper – 1 tsp;
ground cumin – 1 tsp;
ground black pepper;
salt to taste;
nutmeg;1
fresh cilantro;
fresh tarragon;
fresh mint;
grape leaves.

Cooking stages.

1. Rinse the meat in ice water, dry with napkins or paper towels and cut into pieces. Pass it all through a meat grinder to make minced meat. Also pass pre-peeled onions through a meat grinder.

2. Wash and lightly dry the greens, chop finely.

3. Rinse the rice in the same way. Combine minced meat, onion, herbs and rice in a deep bowl. Add all the spices, salt and boiled water, mix everything thoroughly until a homogeneous substance is obtained.

4. Take the prepared grape leaf. In your hands, crush a small piece of meat into a cylinder. Place the cylinder horizontally on a grape leaf and roll it up, tucking in the sides so that the stuffing doesn’t fall out.

5. To prevent dolma from burning, cover the bottom of the pan in which you will cook with grape leaves and place twisted tubes in it. Fill with boiled water so that the top row of dolma remains above the water. Cover tightly with a plate and press down with a jar of water. Simmer over low heat for about an hour.

Serve with sour cream or kefir and garlic.

Dolma (stuffed cabbage rolls in grape leaves)

Champignons stuffed with chicken and cheese in the oven

Tartlets with custard and strawberries

Silk Custard on Yolks Without Flour

Chicken gravy for Pasta, Mashed Potato or Buckwheat. Quick dinner in 20 minutes

Ingredients

general information

Total cooking time

3 h

Active cooking time

1 hour 30 minutes

Easy

Number of servings

Step-by-step recipe with photos

Wash fresh or salted grape leaves well.

It is better to take fresh grape leaves young, the size of a palm (the leaves are collected in the spring). The darker the leaves, the older they are. For dolma, only leaves of light, white grape varieties are used. It is better not to use old and very large grape leaves. In this case, it is better to take salted leaves, which can be prepared for future use during the season, or purchased at the market or supermarket (rolled in jars).

Place the grape leaves in a bowl, pour boiling water over them and let sit for about 5-7 minutes.

Place the leaves in a colander and let the water drain. Drain the water and shake off excess water from the leaves. Remove the petioles from each leaf. Peel the onion and chop finely. Heat the butter and vegetable oil in a frying pan, add the onion, add salt and fry over low heat until soft. Rinse the rice (Arborio rice does not need to be rinsed). Place in a saucepan, add water (1 part rice to 2 parts water), put on fire, bring to a boil and cook for 2-3 minutes from the moment it boils. Drain the rice in a colander. Wash the greens and chop finely. Place the minced meat in a bowl, add fried onions, boiled rice, chopped herbs, a pinch of cumin, salt and pepper.

Traditionally, minced meat for dolma is prepared from lamb, but if desired, beef can be added to the lamb. Also, if you wish, minced meat can be prepared from pork and beef.

Mix the minced meat well with your hands.

Place the grape leaves on the table with the smooth side down and the distinct veins facing up. Place some minced meat in the middle of each sheet.

First, close the minced meat by folding the top edges of the sheet.

Then cover the filling with the sides of the sheet.

And finally, roll up a tight tube, like a cabbage roll. In the same way, prepare the remaining dolma.

Place 1-2 layers of grape leaves on the bottom of a thick-bottomed pan (substandard, torn leaves are suitable for these purposes).

Place the dolmushki close to each other, seam side down (you can lay them out in several layers).

Pour broth or water level with the dolma.

If necessary, add a little salt to the water or broth, cover with a dish, and place a weight on top so that the dolma does not unfold while boiling.

Place the pan with dolma on the fire, bring to a boil and reduce the heat to low. Cook for 1-1.5 hours at a barely noticeable boil. Remove the finished dolma from the heat and let it brew for about 10 minutes (during this time the broth will be absorbed into the dolma, and it will become even juicier and tastier). Prepare the sauce.

Wash the greens, dry and chop. Peel the garlic and chop finely. Combine sour cream with garlic and herbs, add salt to taste, and stir. Chill the sauce well in the refrigerator for 2-4 hours. Serve hot dolma with sauce.

Preparing the filling for the dish

It is no coincidence that in the Caucasus, rice-based minced meat is wrapped in grape leaves rather than cabbage leaves, because they contain a whole host of substances beneficial to the body. Therefore, at the end of spring, while the leaves are still young and glossy, it is recommended to collect and pickle them in order to enjoy the pleasant taste of this oriental dish in winter.

For classic dolma you will need 50 pieces of pickled grape leaves and 500 ml of meat broth. They must be prepared in advance. Then the filling is prepared in this order:

Half a cup of rice is poured into a bowl and washed 5-6 times in cold water until it becomes clear.
Pour boiling water over clean rice and set aside for a few minutes. During this time it should steam well. Or you can cook the rice on the stove until half cooked.
Onions (2 pcs.) are fried in a frying pan with vegetable oil. As soon as it becomes transparent, steamed rice is added to it. Together with the onions, it cooks for a few more minutes.
In a separate bowl, 500 g of minced meat (lamb and beef) is mixed with finely chopped parsley, dried basil, mint, salt and pepper.
The meat part of the filling is combined with the rice part.
Now you can start forming the “stuffed cabbage rolls”.

How to prepare semi-finished dolma in different variations?

Many people know cabbage roll, common in the Caucasus and Asia, dolma. And its taste will not leave anyone indifferent.

The filling wrapped in leaves captivates from the first bite. You can prepare it yourself or purchase it in the store as a frozen semi-finished product.

How to make semi-finished dolma from grape leaves, whether it can be frozen and how long to cook, you will find out by reading the article.

Choosing the main ingredients

The first thing you need to prepare is the grape leaves.

You can use fresh grape leaves for our recipe, from which you can make dolma. But today I will tell you a recipe for making dolma from canned grape leaves. you need to make it in advance or purchase ready-made leaves at the market.

Try to choose pleasant-smelling ones that are not too sour, otherwise they will need to be soaked additionally. Take small, medium-sized leaves.

Beef should be taken from the part where there is more fat:

it can be the neck or the edge of the beef, or another part of your choice. Rice is usually taken round.

Did you know?

The Great Wall of China in some places retained its integrity thanks to a solution that included boiled rice.

It is better to use yogurt of medium fat content without fillers - 2-2.5%.

Now - about the process itself. It can be divided into 6 stages. So, let's begin.

How to prepare semi-finished dolma?

dolma
at home . For longer storage, cabbage rolls, like store-bought ones, must be frozen. And you need to do it correctly :

Take a suitable bag, container or other container for freezing, preferably made of thick plastic.
Place the dolma on a flat dish or tray, leaving free space between the cabbage rolls.
Place the tray in the freezer for 2-3 hours.
After quick freezing, each package can be easily separated from the dish.
Sort the cabbage rolls into portions into prepared bags and put them in the freezer for long-term storage.

Options for preparing frozen dishes in grape leaves

How to cook frozen dolma? To enjoy a deliciously prepared dish from frozen dolma, you can use several devices and devices .

In a deep frying pan

A simple recipe for cooking in a frying pan, but it will appeal to lovers of meat and tomato sourness.

The recipe will require:

chilled dolma – 1.5 kg;
water – 0.5 liters;
tomato paste – 4 tbsp. spoons.

Procedure:

Place cabbage rolls in two layers in a frying pan.
Dilute the tomato paste with water in a bowl and pour this sauce over the packages so that the water covers the entire dolma.
Press everything down with a plate or lid.
Simmer over low heat for 20-25 minutes. Simple and delicious!

How to cook shawarma in a frying pan, read the article; Find out how to make a shawarma cake by following the link.

A saucepan is always at hand

To prepare dolma in a saucepan you will need the following ingredients :

frozen dolma – 1.5 kg;
water – 1 liter;
butter - 15 g;
salt - 1 tsp;
matsoni - 300 g;
garlic – 4 cloves;
cilantro, parsley 5 g each.

How to cook frozen dolma in a pan? Cooking method :

Place all the dolma on the bottom of the pan and add salt. Place the butter on top in pieces. Press the cabbage rolls with a plate and pour water exactly level with them.
Bring the dish to a boil, then simmer over low heat for an hour.
At this time, you can prepare the sauce: chop the garlic, chop the herbs. Mix it all with matsoni. It should be served with a prepared dish.

The multicooker will cook it itself

A handy gadget for cooks . You don’t have to monitor the cooking process, just set the desired time and invite everyone to dinner when the timer rings.

Products you will need:

dolma – 1 kg;
butter – 1 tbsp;
vegetable oil;
water;
salt;
dill, parsley 1 bunch each;
dried cilantro – 1 teaspoon;
tomato paste – 3 tbsp. spoons.

What to serve the dish with

Classical

To prepare this sauce, chop the garlic and mix with sour cream. If there is no sour cream nearby, yogurt can replace it.

Kefir

Place chopped garlic in a glass of kefir. You can also add any greens you like.

Sauce with dried apricots

Mix onion and dried apricots. Mix pepper and cinnamon in a 1:1 ratio. Then you need to simmer the entire mixture in a frying pan, covering it with a lid. Cooking time is 10 minutes. Add salt (1-2 tsp), sugar (2 tbsp), and tomato paste to the mixture.