Pasuts tolma

Ingredients

Quantities for 8 servings.

• 800 g Soured cabbage leaves
• 150 g Red beans, soaked overnight
• 150 g Lentils
• 100 g Chickpeas, soaked overnight
• 100 g Cracked wheat
• 100 g Rice
• 4 piece Onions
• 3 tbsp Tomato paste
• 120 ml Vegetable oil
• 1 tbsp Paprika
• 40 g Coriander
• to taste Salt and pepper

Method

1. Boil the beans, chickpeas and lentils separately until soft; each takes its own time.
2. Parboil the cracked wheat and the rice and drain them.
3. Fry the chopped onion in oil until golden and add the tomato paste and paprika.
4. Combine all the grains and pulses with the onion, season, and stir in the coriander.
5. Rinse the cabbage leaves of excess brine and pare down the thick ribs.
6. Roll the filling in the leaves into tight parcels, packing them in layers in a pot.
7. Add water to the level of the top layer, cover with a weighted plate and cook an hour on a low heat. Cool it completely.