Dolma is a tasty, satisfying and very healthy meal for lunch, similar to cabbage rolls. It came to us from the Caucasus and was loved by many mistresses. Interesting dolma recipes in grape leaves are offered in our selection.

Classical dolma in grape leaves

You will need:

  • 40 fresh grape leaves;
  • water - 0.5 l;
  • stuffing:
  • round rice - 125 gr;
  • salt - 10 g;
  • a piece of butter - 50 gr;
  • four onions;
  • vegetable oil - 50 ml;
  • ground beef and mutton - 0.6 kg;
  • a pinch of black pepper;
  • sauce:
  • sour cream - 200 gr;
  • greenery;
  • a pinch of salt;
  • four cloves of garlic.

Cooking method:

  1. Rinse the leaves under the tap, put in boiling water and remove after 5 minutes.
  2. Grind peeled onions with a knife.
  3. Pass in a heated pan in two types of oil, add salt.
  4. Turn off the stove as soon as the onion slices become soft.
  5. Put the washed rice in a pan with water and bring to a boil. Cook for 3 minutes from the moment it boils.
  6. Finely chop the greens.
  7. Combine the prepared minced meat, herbs, onions and rice in one dish. Add salt and a pinch of ground pepper to taste.
  8. We put grape leaves on a cutting board.
  9. From the mass of minced meat we form lumps and spread them in the middle of the leaves, wrap them in a tube on all sides.
  10. We take out a pot with a thick bottom, it is necessary to put the remaining leaves in two layers on it.
  11. From above we lay dolma. Their seams should be down.
  12. Fill the dish with water, its layer should be flush with the last convolution of the sheet.
  13. When the broth boils, reduce heat and cook for 1.5 hours.
  14. For the sauce, transfer the crushed garlic and herbs to the sour cream, pour the salt.
  15. We put it in the refrigerator for 2 hours.
  16. Serve the dish with sour cream sauce. Bon Appetit!

How to cook in a slow cooker?

With a slow cooker, the difficult process of preparing dolma is greatly simplified.

The composition of the recipe:

  • one onion;
  • one lemon;
  • ground beef - 0.7 kg;
  • 40 young grape leaves;
  • salt to taste;
  • butter - 150 gr;
  • greens of parsley, cilantro and dill;
  • rice - 90 gr;
  • vegetable oil - 20 ml;
  • black pepper to taste;
  • one clove of garlic;
  • sour cream - 150 gr.

How to cook dolma in a slow cooker:

  1. As soon as we wash the rice, fill it with boiling water and leave it for 15 minutes.
  2. At the leaves, remove the petioles and put in boiling water for 5 minutes, transfer to a colander.
  3. We heat the multicooker with vegetable oil in the "Frying" program.
  4. Finely chop the onion and fry in a slow cooker for 5 minutes.
  5. Melt the butter and add it to the minced meat.
  6. Pour salt and pepper, add rice, chopped herbs, onions.
  7. Knead the mass with your hands.
  8. We spread the grape leaf on the countertop with the back side up.
  9. We put some minced meat on it, wrap the sheet with an envelope.
  10. We spread them in a slow cooker, cut the lemon into rings and put between the layers of dolma.
  11. So that the leaves do not open, we press them with a plate.
  12. Cooking food for 1.5 hours in the "Stew" mode.
  13. Separately, mix sour cream and garlic squeezed under the press.
  14. We spread the dish on a plate and pour with sour cream sauce.

In Armenian

Essential Ingredients:

  • fresh parsley - 100 gr;
  • one tomato;
  • rice - 100 gr;
  • minced meat - 800 gr;
  • dried basil - 40 gr;
  • onion - 2 pcs.;
  • 50 pcs. grape leaves;
  • salt and pepper to taste;
  • one bell pepper.

How is dolma prepared in Armenian:

  1. To process vegetables and leaves in the above way.
  2. Cut onions into slices.
  3. Pour the tomato over boiling water, peel it, finely chop the herbs and bell peppers.
  4. Leave the leaves in boiling water for 10 minutes.
  5. Pass vegetables and herbs through the meat grinder, add to the minced meat.
  6. Put rice, spices, salt and knead everything in your hands.
  7. Remove petioles from leaves.
  8. Wrap portions of minced meat in them.
  9. Do not stack them too tight - the meat will swell during cooking.
  10. Put a dozen unused leaves in a pan.
  11. Put dolma on them.
  12. Pour boiling water, set a plate on top.
  13. Cook for 40 minutes over low heat.
  14. For sauce, chop finely chopped garlic into sour cream.
  15. When serving, fill with sauce.

Pickled grape leaf dolma

Pickled leaves give the dish a slightly noticeable acidity.

The composition of the recipe:

  • one carrot;
  • round rice - 60 gr;
  • one onion;
  • minced meat - 0.4 kg;
  • three tomatoes;
  • four garlic cloves;
  • a piece of butter - 80 g;
  • can of leaves.

Step-by-step instruction:

  1. You can buy ready-made pickled leaves. We get them out of the can and straighten.
  2. Grind the peeled onion on a grater.
  3. Rice groats thoroughly washed with water. Pour it to the minced meat.
  4. Add spices there, chopped clove of garlic, salt. We mix everything.
  5. Rub the carrots and whole garlic cloves into another container.
  6. We spread the grape leaf on the board, fill its middle with minced meat.
  7. We turn in the shape of a roll.
  8. We spread all the leaves with the filling in a deep bowl, pour on top the carrots, garlic and slices of tomatoes.
  9. The topmost layer is small pieces of oil.
  10. Close the dish with clean leaves.
  11. Cook the dolma in the microwave for 20 minutes, then pour water and cook for another 20 minutes.

With yogurt sauce

Yogurt is a product resembling sour cream. It will make a delicious, healthy and nutritious sauce.

You will need:

  • minced lamb - 1/2 kg;
  • three cloves of garlic;
  • mint - 12 gr;
  • yogurt - 0.4 kg;
  • dill - 50 gr;
  • one onion;
  • a jar of pickled leaves;
  • a mixture of red and black peppers - 10 g;
  • cilantro - 50 gr;
  • thyme - 3 gr;
  • basil - 4 gr.

How to cook dolma:

  1. Soak the leaves in boiling water for a couple of hours.
  2. Transfer the yogurt into a deep bowl. To it add 30 grams of dill, chopped garlic and cilantro. We clean the mixture in the refrigerator.
  3. At this time, we throw finely chopped onions, salt, a mixture of peppers, herbs and other spices into the minced meat.
  4. We expand the vine leaves internally side up, we fill it with the mass of minced meat, wrap it with an envelope.
  5. We put the meatballs in the pan so that they fit snugly together.
  6. Pour boiled water, press down with a plate.
  7. Cook for about two hours.
  8. Serve with cold yogurt sauce.

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