Dolmer (device for rolling stuffed cabbage and dolma)

I have a dolmer living for the second month - I never got it out of the box.

What are you, Lenus, is it true? Get it out urgently! For example, I don't know at all how I did without him! Yes, actually, I didn't do dolma at all! And now - very often.

[Elena Tim]

Elena Tim,
Lenok, I don't have time for anything at all

and I am the same, a Turkish dolmer as I arrived two months ago, so I just threw out the box, and I still haven't got the dolmer out of the cupboard. But I also want to buy a Russian one (otherwise the Turkish size scares me), they will be friends together

in two dolmers, things will go even faster, the child constantly takes away the tool of dolm production from me - he twists it himself, he really likes the process ...

for sure, I have two of them, in the sense of children, and the younger one definitely needs what the older one takes Now I know who will spin the dolma from me, I still can't get myself together, but they don't need to get ready - I got it out and test

[irysikf]

irysikf,
Well, at least I'm not the only one

))) super

🔗

Well, at least I'm not the only one

Lena, and so that I am not the only one, having just paid for the Russian dolmer - buy it

[irysikf]

irysikf,
Turkish will have to

And I still have a bunch of untested ones: baking tins, canapé gizmos, Teskom's gizmos for salad, 5-in-1 grill, caramel moxibustion thing, biscuit slicing piece (with a knife), the list goes on

Turkish will have to

, but he, Turkish, is a big infection, I hope this one will be more compact.

By the way, there is a plus in this - I can compare both in work, and my experience and my waste will be useful to someone

[irysikf]

irysikf,
Listen, I haven't seen Turkish. I have Russian and it seems to me big

but I managed to use both of them, I have to get used to Turkish a bit - on the second attempt I started to work normally, and the Russian one is more compact, and works with half a butt, I cause envy and salivation in the unimproved, and even if a sheet is crookedly slapped and the minced meat is somehow thrown in (where would the child put everything neatly?), the dolma still comes out perfectly packed on all sides.

And I also stock up on leaves for the winter, who needs advice - please

[Piano]

Piano,
Flax, grape or all in a row? I don't have grapes in my dacha, only currants and raspberries

And I also stock up on leaves for the winter, who needs advice - please

I would have grape leaves (without consultation, since there are no mulberries).
In general, a consultation will not hurt, so I write down

[Elena]

Elena, and now it's not too late to harvest the leaves? I read somewhere that you only need to harvest the first leaves.

we have different varieties of grapes - in the later ones, only the leaves have grown to the desired size, so just right. I also read that only young and only light varieties - just older leaves are very large (I have a cabbage leaf), and maybe harder, but my troglodytes will eat everything, and cabbage is any thicker than an old grape leaf ...
in general, I don’t bother with it, I’m going to de-leaf the yoshta and turn it on.

Lena, did you manage to wind dolma from cabbage?

I don't have grapes in my dacha, only currants and raspberries

I twirled these, too, we now have 2 dolmers for 3 families and one dacha for all - competition for leaves .......

I first rolled them into tubes, fixed them with a thread, and so, folded them into a jar with tubes, well, you know this recipe ..... but it fits so little into the jar, but if you hold these tubes in salted boiling water for 5 minutes, they become plastic flasks - and it fits into a two-liter jar by about 10-12 tubes (10-12 leaves in each), that's all, filled with oochen salty boiling water, twisted - the end of the process. Sometimes it's too lazy to get the lid out - I just put a plastic lid on and when it cools down - into the refrigerator, suddenly, unexpectedly, I want to ... and the twisted ones just stand in the kitchen
I haven't tried cabbage yet - I'm waiting for the summer, especially thin ........

if these tubes are kept in salted boiling water for 5 minutes

is this method suitable for all leaves?, otherwise I thought for something that only for grape

🔗
🔗
I'm here as an information bureau
The fact is that I am with them, with the manufacturers, in the mailing list, like a fan of dolmer))), and now they send me all sorts of news, and I just can't help but show them to you)

I first rolled them into tubes, fixed them with a thread, and so, folded them into a jar with tubes, well, you know this recipe ...

I don't know, unfortunately

I don't know, unfortunately

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=223255.0

[Piano]

Piano,
Thank you so much

[foam]

so not thanks to me, but foam, today I read what stuffed cabbage rolls are made from young horseradish leaves, I myself am thinking about hops - but I have not yet figured out whether the leaves are edible, and I have not planted chard - I did not even find seeds in our backwoods .......

haven't figured out yet or the leaves are edible

It is known that hop inflorescences are used in the production of yeast and in bakery. In addition, shoots, leaves and roots are used for food.

The chemical composition of the plant is rich and varied, it contains proteins, sugars, minerals. For example, the leaves and inflorescences contain a large amount of vitamin C.

Hop leaves, finely chopped and fermented with salt (at the rate of 200-250 g of salt per 10 kg of leaves) are used for preparing salads and dressing soups. If you add 1 tbsp. l. such greens at the end of cooking in soup or cabbage soup, their taste will significantly improve.

Boiled or roasted hop roots are suitable as a side dish for meat and fish dishes. To do this, wash the roots thoroughly, cut into pieces 2-3 cm long and cook for 5-10 minutes in salted water. Then they can be fried in fat, mixed with browned onions and fried together for another 3-5 minutes. Roasted roots can be served as a separate dish.

Hop root soup with sorrel. Cook oat groats pre-soaked in water for 10 minutes, add finely chopped hop roots and sorrel herbs, salt and cook for another 10-15 minutes. When serving, add sour cream to the soup.

Hop root porridge. Cook the washed and chopped roots for 20 minutes in salted water, then pour in milk, cook for another 10 minutes and season with butter.

(from)
I'll try too, I have a lot of it.

cool! now I'll definitely try-compare-accomplish my goal, their shape is similar to grape ones, and somehow it's not a pity to rip off - a whole plantation grows by the river ...

PIANO, LIKA-N Once again, a huge salvation to you for having advised where in Ukraine you can buy a dolmer. I am already overwhelmed or overused and very happy! Yesterday I paid, today I received it, I have already wound cabbage rolls and even had time to eat ... mmmm .... how delicious. For comparison, I made a couple of my standard darlings and stewed them together, so I liked the dolmer better - they stewed better and the minced meat seemed somehow juicier (the size still matters!)
In general, dolma and pickled darlings with Korean carrots are next in line (market ones - they always caused me a lively thrill - in mini sizes, and now we can do it!)

and what did they do? from cabbage?

[Piano]

Piano, yes - from cabbage! and what else could I grab upon leaving the New Mail ?! Shop mince and cabbage.My hands were itching not childishly! Like others, I can't marinate new toys for two months! I have to go straight to business, otherwise I will die of curiosity!

Where are the details? Did you have to cut the sheet, remove the thickenings, etc.? Soar? Or go straight to the dolmer?

Details: Young cabbage, I cut along the equator, i.e. stump with hard parts and tender tops in different directions (I always cut this way). Tops in bag and micro for 5 min. Disassembled after micro into leaves, cutting out the remainder of the middle vein, cut each leaf in half. I was already twisting the halves. The first ones were a little tough, but I got the hang of it somewhere from the sixth thing. The main thing is not to overdo the minced meat and tamp the entire structure (minced leaf) into the dolmer's depression with your finger. Cut hard parts unambiguously - do not go with them
Yes, and immediately in dolmer cabbage, without steaming, it will turn out badly - I twisted the minced meat into leaves of fresh iceberg lettuce (the cabbage is over) so unimportant, despite the fact that they are very thin.

Thank you, I'll try along the equator too (the first time I met such a term)

A wonderful term! The main thing is clear - everyone taught geography! Try it! Success in dolmodelanyi!

I, like others, cannot marinate new toys for two months!

It’s so good that you’re right off the bat, and even from cabbage (here someone wrote that it’s not working with cabbage, but I didn’t find grape leaves in the store, so my Turkish dolmer was idle) they made darlings! Now I'll screw up a whole pot for sure on the weekend

Very much made of cabbage! My daughter didn’t know about my purchase and said: “Why did you want to do minipiglets?”, And I just took out a dolmerus, she looked at him and said: “Ohrenet”. In general, even my over-aged monster was impressed (although it is difficult to impress her - since childhood, I grew up in the family of a deviceaholic who was sick in the head!)
And grape leaves used to be in the Zhitny market (in the same place where pickles and pickles are) - people of non-Slavic appearance traded. As now, I don't know, I haven't been there for a long time.

oh girls .... we have a similar diagnosis with the dolmer: the dolmer has an intolerance to cabbage, but my hands are not in the right place, in general, I don’t offer cabbage anymore - the garbage is complete, I went into the micra, and after another 10 minutes I boiled it - dolmer chews it and that's it. And from grapes such a sight for sore eyes - just like in advertising ... that's all, she complained about her misfortune ...

do not offer cabbage in general

The same sadness ... I really love stuffed cabbage rolls. but the dolmer did not support me ...

pickled duckies with Korean carrots (market

The recipe for the studio!

Disassembled after micro into leaves, cutting out the remainder of the middle vein, cut each leaf in half. I was already twisting the halves.

I have these same halves, some by themselves, wrinkled-corrugated-uneven, and there are few of them in half of the cabbage, and after processing they did not straighten ........ spit ula, I wound a three-liter saucepan from grapes ...

screwed a three-liter pot of grapes ..

Len, and Len, I'm going to cry now I also want a three-liter pan of dolma, but I don't have leaves, and the hope for cabbage darlings somehow wore out

The cabbage is thick-leaved and not very successful. I flattened the corrugated a little. There in the instructions it is written: "do not offer corrugated"
And as for the leaves, there are not many, so nichrome is not enough for myself - I have a three-liter wok (well, I made the last 10 from Iceberg). Looks like a defective cabbage was caught!

well ........ don't cry so hard! I will be in Kiev on August 20-23, I can bring a bag of leaves - well, or a jar of rolled up ones - which one is better for you? there it turns out that grapes grow all summer long stubs - new lashes - on them leaves of the type younger are formed all the time .......

Looks like a defective cabbage was caught!

considering that I had 2 experience of ordinary stuffed cabbage, then I probably chose the wrong cabbage ...

I'll be in Kiev, I can bring a bag of leaves - well, or a jar of rolled

And now I'll start crying from feelings I'm straight and don't even know what to say except words of gratitude
And now I'll start to get impudent, I want such

jar rolled up - which one is better for you

ok, let's go in a personal.

You upset me that you did not have a friendship with cabbage leaves. I show my babies. (I am trying to insert the image for the first time, if something is wrong - do not kill, please !!!) Well, where did this image go? I see no friendship with a computer ...

Wow! Dumb, dumb, and even dumb, but he did it !!!!!!!!!

Perhaps it is better to conduct an educational program on choosing the right cabbage, if possible?

The recipe for the studio!

The recipe is hard! My lifelong credo: "cook without recipes" (that is, a recipe is an idea, but the embodiment is different every time. I have never even made the same bread in 15 years of regular baking!). Therefore, the idea: we steam cabbage, make a favorite Korean carrot, stuff the darlings with it, fill it with brine, put it under oppression to ferment for 2-3 days and eat it. (That is, usually sauerkraut, just with a filling)

[Piano]

PianoLord, now I’ll tell you a terrible thing, it’s almost impossible to buy cabbage right now - they began to grow the wrong varieties, especially winter ones (leaves are thick, veins like an old horse, no juice). Therefore, when choosing cabbage, I am guided by the principle: the swing is larger, the leaves are thinner (I feel with my fingers), but there are also punctures.

Showing my babes

very cute