Lenten cabbage tolma

Cabbage leaves hold lentils, chickpeas and rice in this meat-free home version. Ready-cooked pulses shorten preparation.

This recipe has not been kitchen-tested.

Prep: 40 min · Cook: 65 min · Serves: 4

Ingredients

• 600 g — cabbage leaves
• 200 g — cooked lentils, drained
• 200 g — canned chickpeas, drained and rinsed
• 80 g — dry long-grain rice, rinsed
• 150 g — onion
• 30 g — tomato paste
• 30 ml — olive oil
• 20 g — parsley, washed
• 5 g — salt
• 700 ml — water

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Blanch cabbage leaves in boiling water 5 minutes, cool and trim thick ribs. Mix cooked lentils and chickpeas with rice, chopped onion, tomato paste, oil, herbs and salt.
3. Fill and roll the leaves, allowing room for rice to expand. Place seam-side down, add the water and cover. Simmer 55–65 minutes until rice and leaves are tender.
4. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Check all prepared-product labels and shared-equipment cross-contact; this is not an exhaustive allergen guarantee.

Cook’s notes

• Times are estimates; pan size, oven and ingredient temperature change the result. These editorial drafts have not been kitchen-tested.