Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 lb lamb,Ground
2 md (1 c) onions,chopped fine
1 egg,beaten
1/2 c raw rice,well-rinsed black
-pepper,salt, or to taste
2 T fresh coriander,chopped
1 T fresh mint,chopped
20 to 25 cabbage leaves (pre-
-(pared a,s georgian recipe
2 c fresh tomatoes,peeled,
-chopped,,pureed or canne

1. Mix everything except cabbage leaves tomato puree together set aside. 2. Place 1 cabbage leaf w/spine end away from yourself. Put 1 heaping tb of end of leaf nearest you roll it over, then tuck in 2
sides to shape a cylinder 3-" long abt 1-" thick. Roll up leaf but
not too tightly. Prepare all leaves this way to make tolmas. 3. Fit
cabbage rolls neatly in pan in several layers. Pour tomato puree over
rolls. Cover w/dinner place press the leaves down gently. Cover pan
cook over low heat for 1-1/2 hrs. Should liquid evaporate too soon,
add 1/2 c water. There should be very little sauce. Serve warm tolmas
w/bread.

Browse by categories