Cabbage Tolma with Beef and Pork
Cabbage leaves wrapped around a beef-and-pork, rice and herb filling, then simmered with tomato paste. Makes approximately 8 portions; allow about 45 minutes for preparation and 75 minutes for cooking.
Ingredients
- Cabbage1 piece
- onions2 pieces
- Garlic3 cloves
- Cilantro1 bunch
- Parsley1 bunch
- Salt
- Tomato Paste2 tbsp
Instructions
5 steps- 1
Place the cored cabbage in simmering water and soften it until the outer leaves are pliable. Carefully remove the leaves as they loosen.
- 2
Grind the beef and pork with the onion, garlic, cilantro and parsley. Add the rice, salt and spices and mix the filling thoroughly.
- 3
Place portions of filling on the cabbage leaves and wrap them into compact rolls.
- 4
Set a heatproof plate in the bottom of a pot and arrange the tolma over it. Spread tomato paste on top and add enough water to reach the rolls. Cover with another heatproof plate to keep them submerged.
- 5
Simmer covered until the cabbage is tender, the rice is cooked and the meat filling is cooked through. Serve hot.
Nutrition
1 serving ≈ 398 g
Nutrition values are estimates. - means data is unavailable.
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