If you love cabbage rolls, then the dish about which we will now tell you, you probably will like. Dolma is an oriental relative of our cabbage rolls. But if we stuff the filling into cabbage leaves, then the dolma is wrapped in grape leaves. It is not necessary to wait for summer, lovers of this dish prepare food for the winter, and then prepare dolma all year round. Now we will tell you how to prepare a dolma in a multivark.
The recipe for dolmas in the multivariate
Ingredients:
- pork - 350 g;
- beef - 350 g;
- rice - 100 g;
- onion - 1 piece;
- garlic - 2 cloves;
- parsley - 30 g;
- leaves of grapes;
- sour cream - 200 g;
- tomato paste - 1 teaspoon;
- salt, pepper - to taste.
Preparation
We prepare the minced meat by letting the meat and onion through the meat grinder. From the leaves of the grapes we cut thick veins, if any. We lower the leaves into boiling water for about 5 minutes. In the mince we add rice, chopped parsley, the garlic passed through the press. Solim and pepper to taste. From the filling we form small balls. Now take our leaves. On the inside at the base of the sheet we put the filling and wrap, first wrapping the sides, and then rolling down the roll. We prepare sauce: mix sour cream with tomato paste, salt to taste. If you want tomato paste, you can put more. In the cup multivarka add our dolma, pour the resulting sauce, add a little water and cook in the "Quenching" mode for 80 minutes. In general, the answer to the question of how much to prepare a dolma in a multivar depends on the meat used in minced meat. If pork prevails, the cooking time is shortened. If more beef, then you need to extinguish not less than 1.5 hours.
Dolma in the double boiler
Traditionally, dolmens use either pork mixed with beef in equal proportions, or lamb. Now we will tell you how to cook dolma with mutton for a couple.
Ingredients:
- lamb (pulp) - 500 g;
- onion - 1 piece;
- fattening fat - 50 g;
- coriander - 50 g;
- rice - 50 g;
- salt, black ground pepper - to taste;
- prunes, dried apricots - 100 g;
- leaves of grapes.
Preparation
Meat, lard and onions are passed through a meat grinder. Rice pre-cook until half cooked. Add salt, pepper, chopped cilantro. All mixed. If you use canned leaves of grapes, then they do not need pre-treatment, but if the leaves are fresh, keep them in boiling water for about 5 minutes. Now for each leaf lay out the filling and wrap the sheet. In the bowl of the multivarque, which is designed for steaming, steal the dolma, shifting it with dried apricots and prunes. Set the "Steam cooking" mode and cook for an hour.