|
Tolma (Stuffed Cabbage With Lamb) beef, georgian, groundmeat, jewish, lamb russian 1 lb ground lamb 2 medium (1 c) onions, chopped fine 1 egg, beaten 1/2 cup raw rice, well-rinsed black pepper; salt, or to taste 2 tablespoon fresh coriander, chopped 1 tablespoon fresh mint, chopped 20 to 25 cabbage leaves (pre- (pared a; s georgian recipe) 2 cup fresh tomatoes, peeled, chopped, &; pureed or canned tomatoes The Georgians have their personal preferences as to best stuffing to use in this universally popular stuffed vegetable. This combination, cabbage w/lamb stuffing, is preferred one, although ground beef may also be used. 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. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. DPilleggi Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
The recipes found in this website have been compiled from different websites Sponsors MySpace Layouts - MySpace Graphics - |