Kaghambi tolma (stuffed cabbage leaves with ground meat)

Tolma is the umbrella name for Armenian cuisine's stuffed dishes; the cabbage-leaf version is a winter staple. It's simmered in a tangy tomato broth and served with garlicky yoghurt.

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Method

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1. Cut out the core of the cabbage and place the head in boiling salted water. As the outer leaves soften, peel them off one by one; you'll need about 20 leaves. Flatten the thick vein of each leaf.
2. Mix the ground meat with the raw rice, onion, half the tomato paste, the herbs, mint, paprika, salt and pepper.
3. Place a tablespoon of filling on each leaf, fold in the sides, and roll into tight rolls.
4. Line the bottom of a pot with the remaining cabbage leaves, then arrange the rolls tightly side by side.
5. Mix the remaining tomato paste with 500 ml water and the lemon juice, pour over, and dot with pieces of butter. Weigh down with a plate.
6. Simmer covered over low heat for 1 hour. ⏱ Timer: 1 h
7. Serve with garlicky yoghurt.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Can also be made with sauerkraut leaves, in which case use less lemon.
• In summer the same filling is wrapped in grape leaves instead.

Similar recipes

• Polish stuffed cabbage rolls (gołąbki) · Polish
• Golubtsy (Russian stuffed cabbage) · Russian
• Lazy stuffed cabbage rolls (lenivye golubtsy) · Russian
• Kohlrouladen (German stuffed cabbage rolls in gravy) · German
• Leniwe gołąbki (lazy cabbage roll patties in tomato sauce) · Polish
• Gemista (stuffed tomatoes and peppers) · Greek

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