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Cabbage Dolmas Filled With Beans

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Anonymous (not verified)
Ingredients
  Whole wheat 1 Cup (16 tbs) (Husked Whole Wheat)
  Water 2 Cup (32 tbs) (For Soaking)
  Lentils 1 Cup (16 tbs) (Black Lentils)
  Bulgur 1 Cup (16 tbs) (Coarse)
  Canned red beans 1 Pound
  Canned chickpeas 1 Pound
  Corn oil 1 1⁄2 Cup (24 tbs)
  Onions 4 Medium, chopped
  Parsley 1 Bunch (100 gm), chopped, steamed
  Lemon juice 10 Tablespoon
  Salt 1 Tablespoon
  Hot red pepper 1 Teaspoon
  All spice 1 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Cabbage head 1 Large
  Water 4 Cup (64 tbs)
  Salt 1 Teaspoon
Directions

Place the gorgod in water to cover and soak for about five to six hours or overnight.
Rinse under running cold water.
Cover with fresh water.
Bring to boil over high heat.
Reduce heat.
Cover and simmer until very soft.
Add the lentils and cook ten minutes longer.
Add the bulgur and cook five minutes more.
Stir in the red beans and chick peas.
Remove from heat and set aside.
Heat the oil in a skillet.
Add the onions and saute for ten minutes.
Combine the grain mixture with the onion mixture, mixing well.
Turn off the heat.
Season with the parsley, lemon juice and spices.
Correct seasoning.
Core the cabbage and place in a pan.
Cover with water.
Bring to boil over high heat.
Reduce heat and simmer until soft enough to handle.
Drain and cool.
Separate the leaves, removing the thick stems.
Cut each leaf in half and place about one or two tablespoons of filling at the bottom.
Roll the leaves and arrange them, seamside down, in a cooking pan.
For easier handling you might wish to tie each dolma with a piece of thread.
Cover the dolmas with four cups of water and the one teaspoon of salt.
Cover and cook for fifteen minutes after it comes to a boil.
Simmer five minutes more.
Drain the juice.
Arrange the dolmas in a serving dish and serve hot or cold.

Recipe Summary

Cuisine: 
Asian
Course: 
Side Dish
Method: 
Boiled

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