Passos dolma

Description

I love stuffed cabbage, but since this post, I decided to cook a dish of Armenian cuisine, in appearance resembling the cabbage rolls. Only as a filling here is used four legumes, namely kidney beans, chickpeas and lentils as well as rice and wheat couscous. In addition, dried fruits - raisins, apricots, prunes, which give the dish a unique taste. For those who are fasting, the dish is a godsend. Bean is a complete vegetable protein sources, they will replace us in this period of time the meat.

Ingredients

Cabbage

1 plug
Beans

1 cup
Lentils

0.5 cup
Chickpeas

0.5 cup
Wheat groats

0.5 cup
Figure

0.5 cup
Onion

2 piece
Raisins

0.25 cup
Prunes

10 piece
Dried apricots

10 piece
Sauerkraut

3 cup
Tomato paste

4 Tbsp
Cilantro

1 coup
Parsley

1 coup
Salt
Black pepper
Vegetable oil

30 g

Cooking

In this recipe I use green lentils and chickpeas TM "Mistral".

I like wheat Couscous and white beans from TM "Mistral".

As well as parboiled rice long grain amber TM "Mistral".

Dried apricots, prunes and raisins rinse well.

Parsley and cilantro wash and cut.

Soak for 4 hours the beans and chickpeas.

Boil the lentils.

Pour hot water wheat couscous.

Boil the rice.

After 4 hours the chickpeas boil until tender.

The beans and boil until tender.

Fold in a large bowl, rice, white beans, chickpeas and lentils.

Peel the onion, finely chop and fry in butter for 6 minutes.

To add to the previously posted cereals fried onion and boiled red beans.

From cabbage to cut the stalk. Place the cabbage in a large pot with boiling salted water and cook for 8-10 minutes.

Allow to cool cabbage and strip the leaves.

Chop the apricots, add it along with the raisins and part of the chopped greens to boiled cereals and legumes.

Salt, ground pepper and mix well. The stuffing is ready.

To cut a cabbage leaf thickening, put on them stuffing.

Tightly wrap the envelope sheets with filling.

The bottom of the pan sprinkle the two cups of sauerkraut On it to put tolma, and the gaps between them too to sprinkle the remains of sauerkraut. The saucepan is better to take with a thick bottom.