Lenten Tolma in Kale Leaves

1. 1

   Wash the rice and cook until half-cooked.

   15 min

2. 2

   Wash the kale leaves and blanch them in boiling water for 2-3 minutes until softened.

   5 min

3. 3

   Peel and finely chop the onion, carrot, and tomatoes. Chop the herbs.

   10 min

4. 4

   Heat the oil in a pan and sauté the onion and carrot for 5-7 minutes until softened.

   7 min

5. 5

   Add the tomatoes and cook for another 5 minutes.

   5 min

6. 6

   Remove the pan from the heat and add the cooked rice, herbs, salt, and pepper. Mix well.

   3 min

7. 7

   Place a spoonful of filling on each kale leaf and roll them up into tolma.

   15 min

8. 8

   Place the tolma in a pot, add a little water, and simmer over low heat for 30 minutes.

   30 min

1 serving ≈ 225 g

Nutrition values are estimates. - means data is unavailable.