Dolma in a slow cooker - recipe with step-by-step photos. How to cook dolma in grape leaves in a slow cooker according to a step-by-step recipe with photos Dolma from grape leaves in a slow cooker

Recipes for making cabbage rolls and dolma

dolma in a slow cooker

30 minutes

150 kcal

5 /5 (3 )

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.

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, with buckwheat or with rice, and the amount of meat relative to cereals in different recipes can also vary greatly. Therefore, there are no narrow boundaries in preparing this dish; here you can be creative or, in other words, experiment.

Kitchenware and appliances

• cutting board;
• 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.

Ingredients

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.

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

Step 1: Preparing Ingredients

Step 2: preparing the filling

Step 3: Forming and preparing dolma

1. I put 10-15 g of minced meat on the grape leaves; depending on the size of the leaves, you can take the minced meat with a suitable size spoon or pinch off a little with your hand and roll into balls, then wrap them in leaves.
   
   
2. You can wrap dolma in a tube, like sheets, or in an “envelope”. I must say that the way of wrapping also affects the taste. It is more convenient to eat when the dolma is wrapped in a tube, but it tastes better, in my opinion, when it is wrapped in an envelope. You can wrap it however you want.
   
   
3. I place the remaining grape leaves on the bottom of the multicooker-pressure cooker bowl.
4. I place all the envelopes tightly in the bowl.
   
   
5. You need to cover the top of the dolma with the grape leaves that you left. Then you can cover everything with a plate so that its weight prevents the top envelopes from unfolding while boiling.

   The plate should be smaller than the bowl so that it can be easily removed later. It is better to place the plate bottom down so that steam does not accumulate and raise it. My mom doesn't put a plate on it, 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 preparing dolma for the first time, it is better to use water.
   
   
7. I set the simmering program on the multicooker-pressure cooker for 30 minutes and lift the valve up so that 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 recipe for dolma in grape leaves, cooked in a slow cooker, you can clearly see all the stages of preparation, and also get some tips on how to prepare a truly tasty and simple dish.

A slow cooker dolma recipe is a mixture of minced meat and rice with spices in grape leaves. When vacationing in the southern regions, housewives should stock up on a sufficient number of grape leaves. There is no need to worry about them spoiling, because below you will find information on how you can preserve such an unusual ingredient for a long time to prepare delicious and nutritious dolma.

Our photo recipe will allow you to prepare this exotic dish without any problems. Just follow the instructions exactly and you are guaranteed success, and your guests or family members will appreciate your efforts.

To prepare you will need:

• Minced meat (pork + beef) – 400 g
• Grape leaves – 20 pcs.
• Onions – 1 pc.
• Rice (raw) – 3 tbsp. l.
• Butter – 50 g
• Lemon – 1 pc.
• Greens – 1 bunch
• Salt and spices - to taste
• Vegetable oil – small amount for frying

The calorie content of the finished product is 140 kcal/100 grams.

The ratio of proteins/fat/carbohydrates in the dish is 12:9:4

Dolma in a slow cooker: step-by-step recipe with photos

Step #1.

We make blanks for envelopes.
Place fresh grape leaves for 10 minutes. into boiling water, then remove it so as not to break the integrity (you can use a spoon or slotted spoon for this). Lay out the leaves and leave to cool on a towel (cotton or disposable).
Important: if you use dry grape leaves for cooking, you only need to keep them in boiling water for 5 minutes.

Step #2.

Wash the rice thoroughly with plenty of water until it is completely transparent.
In the multicooker, turn on the “Frying” or “Baking” mode, pour vegetable oil (not a lot) into the bottom. While the bowl is warming up, wash, peel and cut the onion into small cubes.
Next, fry it until the products have a rich golden hue.

Step #3.

Place minced meat in a large bowl (). By the way, you can use just ground beef or lamb to prepare dolma.
Now add butter (softened), fried onions, 3 tbsp. spoons of washed rice, salt, and spices. Coriander, basil, suneli hops and cumin are suitable for preparing delicious dolma.
Next, a bunch of greens (dill, cilantro, parsley or a mixture of them) is washed and chopped and added to the minced meat. All ingredients are thoroughly mixed until a homogeneous consistency is obtained.

Step #4.

Place the grape leaves that have cooled during this time on the table so that the top side of each leaf faces down. Spread the filling onto the leaves (closer to the cuttings) with a tablespoon.
We bend the edges of the leaves and the bottom, rolling out a kind of cabbage roll from each leaf, as shown in the photo.

Step #5.

Line the bottom of the multicooker with a small layer of grape leaves (to give the dish a more intense aroma and taste). If your supply of leaves is small, then you don’t need to do this layer.
In our case, we still made a layer, and ready-made dolma envelopes are laid out on top of it so that the tips of the leaves are at the bottom. They need to be placed very tightly so that the dolma does not unfold during cooking. When the first layer is laid out, you should wash the lemon and cut it into slices.

We place lemon slices in a thin layer on top of the dolma layer and then lay out the layers alternately.

Step #6.

Fill everything with hot water so that it lightly covers the top envelopes of grape leaves. Using a heat-resistant plate of appropriate size, press the leaves on top. This will additionally ensure that the dolma does not unroll during cooking.
Now close the multicooker and set the “Stew” mode. The cooking time is 1.5 hours. After this period, you should let the dolma brew for another quarter of an hour, and you can taste the finished aromatic dish.

Can be cooked for dolma special sauce according to this recipe:
Mix low-fat sour cream (200 g) or table yogurt with chopped garlic. You can pour this sauce over the finished dolma before serving.

The recipe for dolma in a slow cooker is completed and dolma is ready to eat.! Try it!

Storing grape leaves for dolma. Note to the owner.

There is a way to store fresh grape leaves that will help you use them for a long time.
Everything is simple here: we roll the grape leaves into tubes and place them in a clean, dry plastic bottle, carefully tamping them down. About 100 of these folded leaves can fit in a regular bottle. The container should be filled at once, and after filling, seal it tightly with a lid.

This bottle of grape leaves should be stored in a dark place at room temperature for several months.
When you decide to cook dolma, you just need to cut the plastic bottle with scissors and take out the leaves.

From minced meat you can prepare such a tasty and healthy dish as dolma. It’s not at all difficult to prepare at home, the main thing is to stock up on grape leaves. During the season, you can take fresh ones, and in winter, salted and pickled ones are suitable. If you prepare grape leaves for future use, then aromatic and satisfying dolma will be on your table all year round! Minced meat can be from any type of meat: beef, veal, pork, turkey, chicken, lamb, in any proportions and combination. In this case, short-grain rice is ideal. The taste is emphasized by ground black and red peppers, oregano, and various Caucasian spice mixtures. Sour cream or homemade thick yogurt mixed with garlic would be good as a sauce. You can sprinkle the hot dolma with fresh mint or parsley, as you like.
It is very convenient to cook dolma in a slow cooker, in stewing mode. Then it turns out very tender and juicy, and there is no need to control the process.

Total cooking time – 1 hour 15 minutes
Active cooking time – 15 minutes
Cost – 4.5 $
Calorie content per 100 g – 254 kcal
Number of servings – 4 servings

Dolma recipe

Ingredients:

Minced meat – 300 g.
Rice – 100 g.
Grape leaf– 40 pcs.
Onions – 1 pc.
Lemon – 1 pc.
Vegetable oil– 2 tbsp.(or olive)
Salt - to taste
Black pepper - to taste

Preparation:

Pass the meat through a meat grinder

Rinse and dry the rice.

Cut the onion into very small cubes.

Mix minced meat, rice and onion. Salt, pepper, and season the dolma filling with your favorite spices.
Place the grape leaves on a board, shiny side up.
Place a small piece of minced meat in the middle of the sheet. First, fold two opposite edges, and then fold the sheet on the other side and roll it into a neat roll, as in the picture. Do not fold too tightly; the rice will be soggy and will expand greatly.

Pour olive oil into the multicooker bowl and place the dolma rolls tightly, placing them with lemon slices.
Pour a glass of boiling water into the multicooker and set it to cook in the “Stew” mode for about one hour.
Serve dolma hot, with sauce, herbs and lemon slices.

Dolma: recipes

A simple step-by-step recipe for preparing dolma in a slow cooker with photos and videos. This dish of Armenian cuisine, unique in its taste, will decorate your table.

2 hours

230 kcal

5/5 (2)

A very unusual dish, unique in its taste, dolma - a representative armenian cuisine. Although opinions often differ about its origin, scientists still believe that dolma is a native Armenian dish and became known to Europe thanks to the Turks, because in the period from the 17th to the 19th centuries, Armenia was divided between Iran and Turkey.

Kitchen appliances: multicooker.

Ingredients

How to choose the right ingredients

To prepare dolma you need grape leaves. They can be used either specially marinated or fresh.

As a rule, white grape leaves are preferred, since they are the most pliable for forming dolma envelopes and are more tender when ready.

But what to do if you only have leaves of other varieties on hand? Cooks experienced in preparing dolma say that it is not so scary.

Try to use in cooking young grape leaves. Pickled leaves will also be much softer than fresh leaves. As a last resort, when preparing fresh grape leaves for work, pour boiling water over them and hold for 30 minutes, cool and cut off the hard petioles as much as possible.

In Armenian meat dishes they mainly use lamb. But you can also cook dolma with beef or pork. Ground pork and beef will also work.

Dolma recipe in a slow cooker

Cooking video recipe

This three-minute video shows the step-by-step preparation of dolma in a slow cooker.

What to serve dolma with

Dolma is served on the table along with sauce. According to tradition, matsoni and garlic are used to prepare it; you can add chopped herbs.

Matsoni- This is a type of fermented milk product. You can prepare it at home: just take boiled milk, add sour cream and a piece of black bread or unsweetened yogurt. Leave the resulting mixture warm and after 8 hours Matsoni is ready.

If you are tired of classic cabbage rolls, we suggest you 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 long is it - 1 hour.

What is the calorie content - 79 calories.

How to cook:

1. Wash the grape leaves thoroughly with 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 cloths.
4. Using a sharp knife, remove the cuttings.
5. Wash the lemon and grate the 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 and check for bones. If there are bones, pull them out with special fish tweezers.
8. Cut into small pieces using a sharp knife. You can even chop it into mince if the knife is good enough. Or blend in a blender until smooth.
9. Next, pour lemon juice over the fish and stir. This is necessary so that the filling in the dolma is more tender.
10. Peel the ginger root using a knife, spoon or vegetable peeler.
11. Grate the pulp or crush it with a garlic press.
12. Combine the resulting mass with citrus zest.
13. Rinse the cilantro and chop it finely.
14. Mix with ginger and add to fish, combine ingredients well.
15. Season with salt and black pepper and mix.
16. Wash the chili, cut in half and remove the seeds.
17. Next, cut the pulp into thin strips.
18. Rinse sweet peppers with running water, remove internal seeds and membranes.
19. Cut the pulp into half rings, then cut them in half. You will get quarter rings.
20. Remove the skins from the onion, wash it and remove the roots.
21. Next, slice very thinly using a sharp knife.
22. Place 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. Place the prepared dolma with fish on top, pour in the broth. In the stew mode, cook for about 35-45 minutes until done.

Lenten dish preparation option

How long is it - 1 hour and 45 minutes.

What is the calorie content - 58 calories.

How to cook:

1. Place wheat grits in a saucepan and add water.
2. Place on the 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, chop finely with a sharp knife.
5. Rinse the sweet pepper and remove the insides.
6. Cut its pulp into cubes in the same way.
7. Pour oil into the multicooker bowl and heat it.
8. Add onion and bell pepper, simmer, stirring, until soft.
9. Then add salt and pepper mixture and stir.
10. Add dry basil and mint, tomato paste.
11. Simmer for several minutes, mix with prepared wheat.
12. Place the grape leaves on a work surface.
13. Place a little prepared filling in the center of each.
14. Gather into tubes, folding the sides toward the center.
15. Place several sheets of grapes on the bottom of the multicooker and place dolma on top.
16. Place the tomato cut into rings on top and again the dolma and tomato rings.
17. Fill everything with boiling water to the very top and place pressure so that nothing floats up.
18. Cook in stew mode for one hour.

Redmond slow cooker recipe

How long is it - 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 and mix with onions and minced meat.
3. Add salt and spices to taste and combine.
4. Wash the grape leaves with running water and fill them with the filling.
5. Place several empty leaves on the bottom of the multicooker bowl.
6. Place dolma, dry apples and tomato juice on top.
7. Next, crushed tomatoes, salt and spices.
8. Pour in water and turn on the simmer mode for one hour.

In almost all recipes we poured boiling water over the grape leaves. 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 food to the filling to your taste. This could be carrots, shredded cabbage, slices of mushrooms, corn, green beans, chickpeas. Unusual options include nuts and dried fruits. By the way, dolma is also prepared with such ingredients, and it turns out no worse than with meat.

The classic version of the filling includes minced meat, rice, and some boiled wheat cereal. This is how dolma is prepared in Crete, its homeland. Try it, it's unusual and tasty.

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

Dolma can be served as a snack 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 be very tasty if you serve a yogurt-based sauce. You can add any herbs to your taste, garlic. For lovers of piquancy - fresh or ground chili pepper.

Video shows how to quickly prepare delicious dolma in a slow cooker:

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