Lenten dolma (Pasuts tolma)

Delicious dish rich in proteins and vitamins! The dish is a little voluminous, but very tasty and healthy, so we mainly cook for the New Year and Easter.

Anahit

Recipe author

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Composition / ingredients

Servings:

Chickpeas (peas)

100

Beans (red)

200

Lentils

150

Couscous

250

Sauerkraut

Onion

360

Vegetable oil

200

Tomato paste

Greenery

to taste

Salt

to taste

Ground black pepper

to taste

Ground red pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 5 g

Fats 26 % 6 g

Carbohydrates 52 % 12 g

123 kcal

GI: 85 / 15 / 0

Step-by-step cooking

Cooking time: 2 h

Step 1:
Step 2:
Take sauerkraut
Step 3:
Add washed lentils and couscous (bulgur) to the onion and tomato paste toasting.
Step 4:
Add pre-soaked and lightly cooked beans and chickpeas.
Step 5:
Add greens.
Step 6:
Put 2-3 tablespoons of minced meat on a cabbage leaf.
Step 7:
Wrap the sheet.
Step 8:
Put in a saucepan.
Step 9:
Add the remaining tomato paste and vegetable oil.
Step 10:
Put the oppression on top and cook over low heat until tender (1.5-2 hours).

Soak beans and chickpeas overnight, put large sauerkraut leaves in cold water (as for cabbage rolls).
Fry onions in vegetable oil, add tomato paste. After sauteing, add lentils, couscous, pre-boiled beans and chickpeas, finely chopped parsley, cilantro, dill, salt, pepper. Mix well. The stuffing is ready.
Remove the cabbage leaves from the water, put 1-2 tablespoons on each leaf.spoons of minced meat, wrap them in tolma, put them in a saucepan. At the end, fill the pan with water, cover the stacked tolma with a plate, close the lid and cook until tender (about 1-1.5 hours).
Serve the tolma cold.