Cooking dolma in a slow cooker. Dolma in a slow cooker - a recipe with a photo, how to cook

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 grape leaves for covering the bottom and covering the dolma from above. 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 recipe for dolma in grape leaves, cooked in a slow cooker, you can clearly see all the stages of cooking, as well as get some tips on how to cook a really tasty and simple dish.

If you are bored classic cabbage rolls, we offer you to try dolma right now! These are almost the same cabbage rolls, only in a different shell - grape leaves. It's unusual and delicious!

Dolma with meat in a slow cooker

How to cook:

Recipe with fish

How much time - 1 hour.

What is the calorie content - 79 calories.

How to cook:

1. Wash grape leaves thoroughly. running water and place in a small container.
2. Pour boiling water over and leave for five minutes.
3. Then drain the water and dry the leaves with dry napkins.
4. By using sharp knife remove cuttings.
5. Wash the lemon, rub its zest with a special grater.
6. Then cut the fruit in half and squeeze all the juice out of it into a small container.
7. Wash the fish fillet, check for bones. If there are bones, pull them out with special fish tweezers.
8. cut into small pieces with a sharp knife. You can even chop into minced meat if the knife is good enough. Or grind with a blender until smooth.
9. Next, add lemon juice to the fish and mix. This is necessary so that the filling in dolma is more tender.
10. Peel the ginger root with a knife, spoon or vegetable peeler.
11. Grate or crush the pulp with a crush for garlic.
12. Combine the resulting mass with citrus zest.
13. Rinse the cilantro and finely chop it.
14. Mix with ginger and add to the fish, mix the ingredients well.
15. Season with salt and black pepper, mix.
16. Wash chile, cut in half and remove seeds.
17. Next, cut the flesh into thin strips.
18. Rinse sweet peppers with running water, get rid of internal seeds and membranes.
19. Cut the flesh into half rings, then cut them in half again. You will get quarter rings.
20. Onions get rid of the husk and wash, remove the roots.
21. Then slice very thinly with a sharp knife.
22. Put a little chili, onion and sweet pepper on each grape leaf.
23. Also put some fish and wrap everything in an envelope. Stuff the other leaves in the same way.
24. Put the prepared dolma with fish on top, pour the broth. In the extinguishing mode, cook for about 35-45 minutes until cooked.

Lenten cooking option

How much time is 1 hour and 45 minutes.

What is the calorie content - 58 calories.

How to cook:

1. Pour wheat groats into a saucepan, pour water.
2. Remove to stove and turn on medium heat.
3. Boil according to the instructions on the package. The porridge will be ready in about thirty minutes.
4. Peel and wash the onion, finely chop with a sharp knife.
5. Rinse the sweet pepper and get rid of the insides.
6. Its pulp is cut into cubes in the same way.
7. Pour oil into the multicooker bowl and heat it up.
8. Add onion and sweet pepper, simmer them, stirring, until soft.
9. Then add salt and a mixture of peppers, mix.
10. Add dry basil and mint, tomato paste.
11. Simmer for a few minutes, mix with the finished wheat.
12. Spread grape leaves on a work surface.
13. Place some stuffing in the center of each.
14. Gather into tubes, folding the sides towards the center.
15. Put a few sheets of grapes on the bottom of the multicooker, spread the dolma on top.
16. Top with sliced ​​tomato rings and again dolma, tomato rings.
17. Pour boiling water over everything to the very top and place oppression so that nothing comes up.
18. Cook in simmer mode for one hour.

Recipe for multicooker Redmond

How much time is 1 hour and 25 minutes.

What is the calorie content - 86 calories.

How to cook:

1. Peel the onion, rinse and finely chop with a sharp knife.
2. Finely chop the sun-dried tomatoes, mix with onions and minced meat.
3. Add salt and spices to taste, mix.
4. Wash the grape leaves with running water, fill them with stuffing.
5. Put a few empty leaves on the bottom of the multicooker bowl.
6. Put dolma, dry apples and tomato juice on top.
7. Next, chopped tomatoes, salt and spices.
8. Pour in water and turn on the extinguishing mode for one hour.

In almost all recipes, we doused grape leaves with boiling water. This is necessary in order to remove bitterness, not for softness. Therefore, if you do not want the dish to turn out bitter, be sure to use boiling water for processing.

You can add absolutely any products to your taste in the filling. It can be carrots, shredded cabbage, mushroom slices, corn, green beans, nut. From unusual options- nuts and dried fruits. By the way, dolma is also cooked with such ingredients, and it turns out no worse than with meat.

The classic version of the filling includes minced meat, rice, as well as a little boiled wheat groats. This is how dolma is prepared in Crete, its homeland. Try it, it's unusual and delicious.

To make the dish colorful, bright and unusual, add to the envelopes stuffed with the same stuffing different vegetables. It can be eggplant, zucchini, tomatoes, sweet peppers, etc.

Dolma can be served as an appetizer or main course. In the second case, do everything as usual. But if this is an appetizer, make the dolmas small and then you can serve them cold.

It will turn out very tasty if you serve a yogurt-based sauce on the table. You can add any herbs to taste, garlic. For lovers of piquancy - fresh or ground chili peppers.

On the video - how to quickly cook delicious dolma in a slow cooker:

Dolma - almost the same cabbage rolls, but in a new, unusual shell. Thanks to them, the dish appears new taste, aroma and, of course, appearance. So we can assume that a completely new dish will be on your table. Bon appetit!

Cooking dolma in a slow cooker is not as difficult as many people think. In fact, you will only need patience and time to roll small "cigars" of leaves and stuffing, and the technique will do the rest for you. In it, dolma turns out fragrant, not boiled and very juicy.

To make your dish quickly cooked, use steamed rice, after boiling it until half cooked. Minced meat can be added both pork and beef, but it must necessarily contain a little lard in order to make the dolma rich and satisfying.

So, let's prepare all the ingredients for making dolma in grape leaves in a slow cooker and start cooking!

Wash the rice, boil for 10 minutes at a ratio of cereals and water 1:3. Leave for 5 minutes under the lid for steaming.

Peel the onion and carrot in water, rinse and cut into small cubes. Saute in vegetable oil in a frying pan for about 10-15 minutes, until soft.

Put the minced meat in a deep container, boiled rice, sauteed vegetables, salt and pepper everything. Mix carefully.

We will open the pickled grape leaf and put it on a board or plate. Place the prepared filling in the middle of the sheet and roll the sheet with a roll, tucking the side edges.

In the same way, twist and all the remaining "cigars".

We lay out the dolma in grape leaves very tightly in the multicooker tray for steaming. If you like to cook dolma in broth, then put the rolls directly into the bowl itself. Pour in 0.5 l hot water and place the tray in the multicooker. Be sure to put a plate to size or a dish on the dolma so that it covers the rolls, otherwise they will boil. Close the lid of the equipment and activate the "Extinguishing" mode for 20-25 minutes.

Lubricate the dolma 5 minutes before the signal tomato paste or ketchup. Remove the finished dolma from the multicooker with a spatula and place on a plate. Serve with sour cream and fresh herbs.

Oriental cuisine is spicy, all dishes are rich in spices and delicious aroma. That is why she has received worldwide recognition from various culinary specialists. Oriental dishes, no doubt, are very popular, especially dolma. To try this spicy delicacy, it is not at all necessary to travel to another country or visit restaurants, today we will share unique recipe her preparation.

Dolma is very tasty and healthy in a slow cooker, but if you don’t have this device, then steam it. To taste, it resembles Russian cabbage rolls, only the “clothing” is more exotic: grape, fig or quince leaves, sometimes - whole vegetables. There are a lot of cooking methods, each nation has its own unique version.

Finely chopped meat (not twisted) is traditionally used as a filling, it is often mixed with rice, fresh herbs and, of course, oriental fragrant seasonings, which give the dish a piquancy and a special flavor. Vegetarian dolma in a slow cooker it is prepared from browned vegetables: zucchini, tomatoes, blue ones.

Some cooks use minced fish combined with nuts, mint and lemon juice, to which a bouquet of various spices is added. The traditional oriental filling is made exclusively from lamb. But this does not mean at all that it cannot be made from a different type of meat. Be sure to experiment and enjoy the taste.

Two bulbs;

Rice (150 g);

Grape leaves (500 g, canned);

Spices: coriander, dried basil and oregano, black pepper, salt - 5 g each;

Tomato paste (20 g);

Water (200 g).

We start cooking dolma in a slow cooker with cutting meat. We chop it with a knife into small pieces (you can make minced meat). Add chopped onion, rice and seasonings. Put a spoonful of minced meat on the grape leaves (on the base) and carefully wrap it in the form of a bundle. We spread the rolls in dense layers in a slow cooker, pour water and salt. We close, set the "Extinguishing" mode and cook for an hour and a half. Dolma prepared in this way in a slow cooker is served with sour cream or yoghurt. Help yourself oriental dish and please your friends.

Second vegetable recipe

Dolma in a slow cooker is prepared from eggplant, bell peppers and tomatoes. Minced lamb is suitable for the filling.

Proportions:

Three tomatoes;

Two bulbs;

Two eggplants;

Two sweet peppers;

Chilli;

Lamb tenderloin (500 g);

Kurdyuk (100 g);

Butter (100 g);

Black and red pepper, salt, garlic (2 cloves).

Grind the meat with fat into minced meat, put it in a pan and simmer until tender. At the very end, add salt, chili, garlic, pepper, chopped onion and 70 grams of butter - mix everything and remove from heat.

We proceed to cutting vegetables: remove the lid from the tomatoes, peel the pulp. We do the same with bell pepper. As a result, you will get vegetable pots. We cut the little blue ones along, take out the inside, lower the “boats” into salt water for 15 minutes.

Fry eggplants and peppers in butter - cool a little and fill with meat filling.

We glue the eggplant "boats", and cover the peppers with tomatoes with "lids". We put all the vegetables in a slow cooker, fill it with water, turn on the “Extinguishing” mode and leave for an hour. It is recommended to sprinkle the finished dolma with herbs and serve with garlic or tomato sauce.

Time: 110 min.

Servings: 6-8

Difficulty: 4 out of 5

Cooking exotic dolma in a slow cooker

Perhaps you are reading this word for the first time - "dolma". Do not rush to scroll through the recipe as soon as possible - despite its seeming exoticism, it is quite simple to prepare.

Dolma in a slow cooker - a mixture of minced meat, rice with spices, wrapped in grape leaves. Therefore, when relaxing in the south, do not forget to buy this valuable resource for making dolma at the local market. And do not worry that they will not be preserved - just below you will find a way to store a product so unusual for our latitudes.

See our photo-recipe, consistently repeat all the steps, and we can say with confidence - there will definitely be connoisseurs of dolma in your family!

Energy value 100 grams of cooked food will be 140 calories.
The ratio of proteins, fats and carbohydrates will be 12:9:4.

How to cook dolma in a slow cooker

Step 1

First you need to prepare future envelopes.
We put fresh grape leaves in boiling water for 10 minutes, and carefully remove them with a spoon, trying not to tear them, put them on a clean cotton or disposable towel until they cool completely.

Important: in the case of using dry leaves, the residence time in boiling water is reduced by 5 minutes.

Step 2

Wash raw rice thoroughly cold water, until the latter is completely transparent.
We activate the "Frying" or "Baking" mode on the multicooker display, pour a little vegetable oil. While the bowl is heating, wash, clean onion and finely chop it with a sharp kitchen knife.

We send the onion to fry in a slow cooker until golden brown.

Step 3

Put in a deep dish minced pork and beef(it is not necessary to take exactly the one recommended by the recipe; you can take both regular beef and lamb used for classic dolma).

Add softened butter, fried onion, 3 tablespoons raw rice, salt and spices.

For dolma in a slow cooker, zira, suneli hops, coriander and basil are best suited.
A bunch of greens (cilantro, dill, parsley or all together) finely cut, and send to minced meat. Mix everything thoroughly until a homogeneous mass is obtained.

Step 4

We put the cooled grape leaf on the table so that its upper side looks down. On top, closer to the handle, lay out the minced meat, about one tablespoon (focus on the size of the grape leaf).

We bend the edges of the sheet, then its lower part, and roll up such a semblance of a stuffed cabbage, as in the photo.

Step 5

At the bottom of the slow cooker, you can put a few more grape leaves to enhance the taste and aroma, but you can do without this if you do not have enough this resource.

Our recipe involves laying out the leaves at the bottom of the miracle pot. On top of them, carefully lay out the envelopes with minced meat with the tip of the leaves down. Lay as tightly as possible so that the dolma does not unfold during cooking.

Did you lay out the first layer? Great - now wash the lemon, and cut it into thin slices.
Lay the lemon on top of the layer of delicious envelopes, and put next game dolma, alternating with lemon slices.

Step 6

Pour the future delicacy hot water so that it barely covers the top envelopes with minced meat.

We take a suitable size, heat-resistant plate and press down the leaves - this is how we insure against unfolding the envelopes.

We close the multicooker and turn on the “Extinguishing” function for a period of 1.5 hours. At the end of the cooking time, let the dish stand for 15 minutes, and serve.

Everything, delicious dolma in a slow cooker is ready and beckons with its exotic aroma!

Optionally, you can cook delicious sauce for dolma - here is his recipe:
200 grams of low-fat sour cream or yogurt without flavor additives mix with finely chopped garlic, and serve with already ready meal pouring hot delicacy with sauce. Bon appetit!

Note to the owner

Very simple: We turn a couple of leaves into a tube, and gently tamp them in plastic bottle. Then we repeat the procedure until the leaves run out - about 100 leaves are placed in the bottle. The container must be filled at a time, and tightly closed with a lid.

In order not to tear them, you can use a wooden stick.

Store the bottle with leaves in a dark, not cold place.

In this form, the basis for dolma will be stored for several months.

When you decide to use the leaves, the bottle is simply cut with kitchen scissors, and it will be easy to get them.

See another version of this dish in the video below: