Name: Dolma in a slow cooker
Prep time: 1 h
Cook time: 1 h
Yield: 6
Ingredients: Minced pork - 500 gram; Rice - 150 gram; Carrot - 1 PC.; Bulb onions - 1 PC.; Marin. grape leaves - 35 PC.; Tomato paste - 2 tbsp; Vegetable oil - 50 Ml; Black pepper - 0.5 Tsp; Salt - 0.5 Tsp

Ingredients for - Dolma in a slow cooker

1. Minced pork 500 gram

2. Rice 150 gram

3. Carrot 1 PC.

4. Bulb onions 1 PC.

5. Marin. grape leaves 35 PC.

6. Tomato paste 2 tbsp

7. Vegetable oil 50 Ml

8. Black pepper 0.5 Tsp

9. Salt 0.5 Tsp

How to cook deliciously - Dolma in a slow cooker

1 . Stage

Pour rice in a ratio of 1: 3, cook over medium heat under a lid for 10 minutes, then remove from heat and let stand so that the rice is steamed.

2 . Stage

Dice the carrots and onions, fry them in vegetable oil until soft.

3 . Stage

Combine minced pork, fried vegetables and boiled rice in one bowl. Salt and pepper, mix gently.

4 . Stage

Lay the pickled grape leaf on a board or plate, put the filling in the center and roll up the side edges and roll.

5 . Stage

Fold the rest of the sheets.

6 . Stage

Put dolma tightly in the multicooker bowl, fill with broth or water, you can also cook dolma and steam. Be sure to cover with a dish on top of it, it should cover all the rolls, so that during the preparation of the dolma it does not spread. Set the "quenching" mode for 20 minutes, 5 minutes before the end of cooking, grease with tomato paste.

1. Stage. Dolma in a slow cooker: Put dolma tightly in the multicooker bowl, fill with broth or water, you can also cook dolma and steam. Be sure to cover with a dish on top of it, it should cover all the rolls, so that during the preparation of the dolma it does not spread. Set the

7 . Stage

Bon Appetit!!!

8 . Stage

Dolma in a slow cooker is very juicy, not boiled and tasty. You can use any main meat for dolma that would have a little fat in it, then your dish will be juicy and satisfying. For the preparation of dolma, it is better to use steamed rice, then it will take less time to prepare the dolma itself. I also took pickled leaves of grapes, but you can also take fresh ones, but before cooking they need to be steamed like cabbage for cabbage rolls.