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Lenten Dolma (Pasuts Tolma)

A delicious dish packed with protein and vitamins! It's a bit involved, but very tasty and good for you — so we mostly make it for New Year's and Easter.

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Lenten dolma (Pasut tolma)
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Composition / ingredients

Servings:
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

Cooking method

  1. Step 1:

    Step 1

    Step 1:

  2. Step 2:

    Step 2

    Get out the sauerkraut.

  3. Step 3:

    Step 3

    Add the rinsed lentils and couscous (or bulgur) to the sautéed onion and tomato paste.

  4. Step 4:

    Step 4

    Add the pre-soaked, lightly cooked beans and chickpeas.

  5. Step 5:

    Step 5

    Add the fresh herbs.

  6. Step 6:

    Step 6

    Place 2–3 tablespoons of the filling on a cabbage leaf.

  7. Step 7:

    Step 7

    Roll up the leaf.

  8. Step 8:

    Step 8

    Arrange them in a pot.

  9. Step 9:

    Step 9

    Add the remaining tomato paste and vegetable oil.

  10. Step 10:

    Step 10

    Set a weight on top and simmer over low heat until tender (1.5–2 hours).

Caloric content of the products possible in the composition of the dish

  • Beans - 328  kcal/100g
  • White beans - 352  kcal/100g
  • Fiery red beans - 23  kcal/100g
  • Fresh frozen beans in a package (300 g.) - 102  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Dried, uncooked lentils - 340  kcal/100g
  • Dried boiled lentils - 106  kcal/100g
  • Lentils - 340  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Sauerkraut - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Chickpeas - 364  kcal/100g
  • Onion - 41  kcal/100g
  • Ground red pepper - 318  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Couscous - 112  kcal/100g

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