Patsuts-Tolma
⏳ Time
2 hours 30 minutes + 8 hours
🥕 Ingredients
12
🍽️ Servings
15
Description
This recipe was shared with us by the head chef of a popular American restaurant, Jane Smith.
Ingredients
- Sauerkraut - 4 lbs
- Bulgur - 8.8 oz
- Beans - 7.1 oz
- Lentils - 5.3 oz
- Chickpea - 3.5 oz
- Onion - 12.7 oz
- Herbs - 5.3 oz
- Passata Tomato Sauce - 1.8 oz
- Safflower Oil - to taste
- Salt - to taste
- Ground Black Pepper - to taste
- Red Long Chili Peppers - to taste
Step by Step guide
Step 1
Soak the beans and chickpeas overnight in cold water.
Step 2
Place the large leaves of sauerkraut in cold water for 3–4 hours to reduce the saltiness.
Step 3
Boil the beans and chickpeas separately, along with the lentils and bulgur.
Step 4
Finely chop the onion.
Step 5
Heat a skillet and add oil.
Step 6
Sauté the onion with 2/3 of the tomato paste, black pepper, red pepper, and salt.
Step 7
Cook until the tomato paste thickens.
Step 8
Chop the herbs.
Step 9
Add the lentils, bulgur, boiled beans, and chickpeas, along with the finely chopped parsley and dill.
Step 10
Season with salt and pepper and mix well.
Step 11
Wrap the filling in the cabbage leaves.
Step 12
Mix a glass of water with the remaining tomato paste.
Step 13
Place the tolma in a pot, pour in the water with tomato paste, cover with a plate, and close the lid.
Step 14
Cook until done for about 2 hours.
Step 15
Serve cold.
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