Tolma Armenian

Method

1. 1 Blanch the whole cabbage for 10 minutes, then peel the leaves, and blanch the pickled grape leaves separately for 60 seconds.
2. 2 Using both types of leaves in the same pot is characteristic of Armenian tolma.
3. 3 Mix the minced lamb with the soaked broken wheat, onions, parsley, and mint leaves.
4. 4 Roll the grape leaves into small rolls and the cabbage leaves into large rolls, then arrange them separately in two layers.
5. 5 Place the cabbage roll at the bottom and the grape leaf roll on top because grape leaves cook faster.
6. 6 Pour tomato sauce over the dish until it's two-thirds full, press down firmly, cook for 60 minutes, and serve with yogurt.

With an appliance

• Pressure cooker 1 hr 20 min

  Replace step 6: cook under high pressure for 16 minutes, then release the pressure naturally; still place a heavy plate on top of the roll.