**Using a slow cooker to prepare dolma**
1. Easy and safe
2. No need to worry about the dolma burning
3. No need to monitor the pot on the stove
4. You can leave the house without worry, especially with a timer
5. No boiling water means the stovetop stays clean
6. Easy to clean after cooking
7. The food is tender and delicious
Ingredients for the filling:
2 cups rice
2 tablespoons tomato paste
2 cups ground meat
1/2 cup onions
2 tablespoons garlic
1/2 cup parsley
1/2 cup tomatoes
1/2 tablespoon salt or to taste
1/2 tablespoon mixed spices
1 teaspoon black pepper
1/2 teaspoon hot red pepper
1/3 olive oil or any oil
For the top
1 teaspoon of citric acid or 1/4 cup lemon juice
1/4 teaspoon salt
3-4 tbsp pomogranted molasses
2-3 cups water
I used my grape leaves from my vine, but you can use grape leaves from a jar, washed and rinsed
Boiled cabbage
1-2 onion
1 green pepper, 1-2 eggplant, and 1-2 zucchini
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Dining and Cooking