👨‍🍳 조리법

1. 1

   Prepare the cabbage: Carefully remove the outer leaves. Core the cabbage and place the head in a large pot of boiling salted water. Cook for 5-10 minutes, or until the leaves begin to soften and can be peeled off easily. Reserve the inner core for later.

2. 2

   Prepare the filling: In a large bowl, combine bulgur wheat, rinsed lentils, and rinsed rice. Add chopped onions, tomatoes, minced garlic, chopped parsley, cilantro, dill, dried mint, red pepper flakes, salt, and pepper. Drizzle with olive oil and mix thoroughly.

3. 3

   Assemble the tolma: Once the cabbage leaves are pliable, carefully peel them off. Trim any thick central veins. Place a portion of the filling onto each cabbage leaf and fold the sides in, then roll up to form a neat package.

4. 4

   Layer the pot: Line the bottom of a heavy-bottomed pot or Dutch oven with the reserved inner cabbage core and any torn cabbage leaves. Arrange the stuffed cabbage rolls tightly in layers over the base.

5. 5

   Cook the tolma: In a small bowl, whisk together the vegetable broth (or water) and tomato paste. Pour this liquid over the stuffed cabbage rolls, ensuring they are mostly submerged. Place a heatproof plate on top of the rolls to keep them submerged and prevent them from unraveling during cooking.

6. 6

   Simmer gently: Bring the liquid to a simmer, then reduce the heat to low, cover the pot, and cook for 2 to 3 hours, or until the cabbage is very tender and the grains and lentils are fully cooked. Check periodically and add more liquid if necessary.

7. 7

   Serve: Let the tolma rest for 10-15 minutes before serving. It is traditionally served with a dollop of yogurt or a simple garlic-yogurt sauce.