Dolma in the slow cooker - this is cabbage rolls! Recipes of different dolma in a slow cooker and not only from grape leaves

Dolma in the slow cooker - this is cabbage rolls! Recipes of different dolma in a slow cooker and not only from grape leaves

Dolma - miniature cabbage rolls, which in the classic version are prepared from grape leaves.

But more often you can find other options for this wonderful dish. You can cook it in different ways and even in a slow cooker. Use the miracle pot?

Dolma in a multivariate - general principles of cooking

Stuffing for dolma is always cooked with meat. Vegetable stuffing options are not impressive peoples of the Caucasus. In the classic version was used lamb. But more often the dish is cooked with beef, chicken, pork. Boiled rice, various vegetables, and spices are also put in the mince.

Dolma is prepared on an extinguishing program. Pour the stuffed parcels with broth or sauce. For the sauce, use tomatoes, sour cream, vegetable mixes. Sometimes they just extinguish dolma with a small amount of water. It is better to pour boiling water into the slow cooker. Liquid also need salt, you can add any spices, herbs.

How to sculpt dolma

Grape leaves can be used fresh or pickled, follow the recipe. From each is removed the hard stem. At the base of the ground meat is laid out in the form of a small tube. Alternately, fold the sheet inward on each side, then simply twist the roll with a straw. Formed dolma fits into the pan, in our case in the slow cooker, seam down. This should be done carefully so that the sheet does not turn around.

Dolma in ground beef multicooker

The recipe for delicious dolma in a slow cooker, which is prepared according to the classical technology of grape leaves. In this recipe they are pickled. Stuffing for beef is used.

Ingredients

• 0.5 kg minced meat;

• 0.3 kg pickled leaves;

• 2 bulbs;

• 3/4 cup rice;

• 1 glass of tomato puree;

• 30 ml of oil;

• 1 egg;

• 1 Bulgarian pepper;

• 2.5 cups of broth;

• salt, cumin, pepper.

Cooking

1. Boil the rice until cooked in a liter of water. Liquid merge, give the croup lie in a colander. 2. Onion cut into thin half-rings, add salt and cumin to it, pour some pepper and rub with hands.

3. Shift the onion to the rice, use a large bowl.

4. Add the minced meat, in our case it is from beef. Smash one chicken egg into the filling and pour in vegetable oil. It will make mince more tender. Stir.

5. Take grape leaves, remove the twig and twist dolma. The detailed process of the formation of grape cabbage is described a little higher.

6. In the slow cooker we throw the chopped Bulgarian pepper. Often, the remaining grape leaves are put on the bottom, which can also be done.

7. We lay out the convolutions formed seam down.

8. Mix the broth and tomato puree, salt and pepper, pour to the cabbage rolls.

9. Close the slow cooker, stew the dish for 40 to 60 minutes in the appropriate mode.

Dolma in a multicooker with fennel, mint and lamb

The recipe for amazing dolma in a slow cooker for which lamb is needed. The aromatic greens will emphasize the taste of the chic stuffing. If you do not have fresh mint and fennel, you can use dried herbs.

Ingredients

• 0.5 kg of lamb pulp, with lard;

• 25 grape leaves;

• salt and pepper;

• 1 bunch of fennel;

• 1 multi cooked rice cup;

• 4 sprigs of cilantro;

• 1 sprig of mint;

• 2 bulbs;

• broth or just boiled water.

Cooking

1. As usual, immediately boil rice until cooked, cool, water must be poured.

2. Cut onion finely, send to rice.

3. Slices of lamb must be washed, wiped, twisted in a meat grinder. Or put in a combine and chop.

4. Combine all the ingredients of minced meat in a common bowl.

5. Add the chopped green fennel and chopped sprig of mint. Stuff the salt, you can pepper it. Stir.

6. Spread out the grape leaves in front of us, distribute the stuffing stuffing between them.

7. Twist the dolma, put in the bowl of the multicooker in even layers. Make sure that the rolls are not unwound.

8. Fill the cabbage rolls with salted broth or just hot water. The fluid should barely reach the top convolutions. 9. Close the slow cooker. Cooking dolma hour, use the program to extinguish.

10. Ten minutes before the end, we throw cilantro twigs under the lid, cook before the signal.

Dolma in a crock-pot with chicken and Korean carrot

A modified recipe for Armenian dolma. But this famous dish turns out no less tasty. For grape cabbage you will need Korean carrots without additives in the form of other vegetables, mushrooms, meat, etc.

Ingredients

• hen;

• 100 grams of Korean carrot;

• salt pepper;

• 30-35 grape leaves;

• 1 spoon of tomato paste;

• 1 onion;

• 1 clove garlic;

• 1 processed cheese;

• 1 liter of water.

Cooking

1. Take a whole chicken of medium size, wash and cut off all the flesh from it, leave the skeleton with wings. Cut all the meat into small cubes, put in a bowl. Instead of chicken, you can use 2-3 chicken legs and 2 fillets.

2. We chop the onion, a clove of garlic in small pieces and send it to the stuffing.

3. We take out the Korean carrot, squeeze the marinade and cut on the cutting board in half centimeters. Also shifted to the filling.

4. Fill with spices, stir and mince for dolma ready!

5. Take grape leaves, they can be fresh or canned. The quantity indicated is approximate.

6. We twist miniature cabbage rolls, put them in the bowl of the slow cooker.

7. Put salt in hot water, add a spoon of tomato paste and rub melted cheese curd. So that it does not stick to the grater, you can lubricate the place of contact with a drop of oil. You can add soft cream cheese instead of melted product. Stir.

8. Pour the sauce to the cabbage rolls.

9. Close the slow cooker, prepare the dish for 45 minutes. Extinguishing mode.

Dolma in a multicooker with meat and potatoes

Another unusual version of dolma. The filling is prepared from ground beef with potatoes. This dish is especially tasty from fat pork.

Ingredients

• 0.5 kg of meat;

• 3 potatoes;

• 2 onions;

• 30 grape leaves;

• 2 spoons of tomato paste;

• 100 ml sour cream; • 3 cloves of garlic;

• 20 ml of oil;

• 1 pepper;

• 1 carrot;

• 1.2 liters of boiling water.

Cooking

1. Cut the onion into very thin slices, grind it with salt and pepper, transfer it to the minced meat.

2. We clean the potatoes, cut first into plates up to 0.5 cm, then into strips, and then into cubes. Shifting in minced meat.

3. Add salt, you can pour and other seasonings, stir.

4. Fill the grape leaves with minced meat, gently twisting.

5. Pour some oil into the slow cooker, throw grated carrot and pepper, fry on a suitable program for about ten minutes.

6. Add the paste and sour cream, warm up, throw garlic.

7. Put the rolled cabbage on the hot mix.

8. Fill with salted boiling water. We do this carefully, on the edge, so as not to scald.

9. Close, swap to extinguish, prepare the hour.

Dolma in a multicooker of beet leaves

This recipe for dolma with beet leaves is well known. Such cabbage rolls can also be cooked in a slow cooker. Choosing large, but young leaves of beet and go! Forcemeat is used from pork with beef, but you can take any other meat.

Ingredients

• 0.5 cup rice;

• 0.7 kg minced meat;

• beet leaves;

• 1 carrot;

• 2 onions;

• 1 egg;

• 1 glass of tomato puree;

• 3 spoons of butter;

• spices, broth.

Cooking

1. Chop one onion and pour it into ground meat.

2. Boil rice and combine with meat filling, put one egg, spices and stir.

3. In a slow cooker pour three spoons of butter or put the same amount of any fat.

4. Add grated carrot and onion, fry in frying mode. Turn off.

5. While vegetables are being cooked, we wash the beet leaves. We cut the lower part so that the sheet is shorter, and the length is approximately equal to the width.

6. Put the leaflets protruding veins up, fill with a small amount of minced meat and roll the cabbage rolls.

7. We shift convolutions to fried vegetables.

8. Mix 0.5 liters of broth with tomato puree, pour salt, send in the main dish. 9. Close, stew the dish from 40 to 60 minutes, depending on the type of meat used.

Dolma in a multicooker in Azerbaijani

It turns out that dolma is not only cabbage rolls. In Azerbaijan, this name is called the national dish of stuffed vegetables. Cook in a slow cooker?

Ingredients

• 0.8 kg of lamb;

• 1 bunch of dill;

• 5 eggplants;

• 5 tomatoes;

• 5 peppers;

• spices, oil, broth.

Cooking

1. Boil rice, cool.

2. Cut the onion into cubes, fry in butter.

3. We twist the mutton, mix it with cooled rice and fried onions.

4. Fill the minced chopped dill, chopped mint, salt and until set aside.

5. Take out the pulp of the tomatoes, making kegs for stuffing. Also prepare peppers. You can cut the lid, but not until the very end, then to cover the vegetable. In the eggplant on the side we make a pocket and also remove some of the pulp with seeds.

6. Tomato pulp, which is taken out, spread in a slow cooker.

7. On top we have stuffed vegetables.

8. Add a glass of broth or just boiling water, close and cook on quenching mode for an hour.

Dolma in the Multivarke - Tips and Tricks

• The cooking time of dolma is difficult to determine, since the size of cabbage rolls is different for each housewife. Also affects the type of meat used. The longest cooked dolma with beef, cabbage rolls with minced chicken are quickly cooked, it takes half an hour.

• You can cook grape dolma not only in summer. Grape leaves can be prepared for future use. They are salted and pickled. You can also purchase the billet in the store and delight the family with delicious stuffed cabbage all year round.

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