Tolma (Cabbage Stuffed with Lamb) is a traditional Georgian recipe for a classic dish of cabbage leaves stuffed with a mix of black rice and minced lamb bound with and egg that's cooked in a fresh tomato sauce. The full recipe is presented here and I hope you enjoy this classic Georgian version of: Cabbage Stuffed with Lamb (Tolma).
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Ingredients:
450g minced (ground) lamb
2 medium onions, finely chopped
1 egg, beaten
70g raw black rice, well-rinsed
salt and freshly-ground black pepper, to taste
2 tbsp fresh coriander, chopped
1 tbsp fresh mint, chopped
20 to 25 cabbage leaves, blanched and with the thickest part of the stem trimmed
400g fresh tomatoes,blanched, peeled, chopped and puréed in a food processor
Method:
Combine all the ingredients (except the cabbage leaves and tomato purée) together in a bowl and set aside. Now take the first of the cabbage leaves and lay it on your work surface with the spine end away from you. Place 1 heaped tablespoon of the meat mix at the end of the leaf nearest you then roll over and tuck in the two ends to give you a cylinder about 7.5cm long and 2.5cm thick. Roll the leaf up (but not too tightly).
Prepare all the leaves in this manner to make the tolmas. As you finish each tolma fit leatly in several layers in a pan or casserole dish. Once done, pour over the tomato purée then cover with a dinner plate and press down on the leaves to sandwich them together.
Cover the pan and cook over low heat for about 90 minutes. If the liquid appears to be evaporating too soon then add 120ml water. By the end of the cooking time there should be very little sauce. Serve hot with crusty bread.
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