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Pasus Tolma-Stuffed Cabbage Leaves Armenia | Medium | 1 hours | 4 servings | Appetizer This flavorful and tasty Tolma is one of the most popular among all the various Armenian Holiday dishes. Very simple to make and the best part is that Pasus Tolma can be made ahead of time, freeze and thawed before serving. It’s a cold appetizer that tastes much better the next day, as it sets and comes together during a few hours. Tools and equipment

~~Large Bowl ~~Pot ~~Cup

Directions

1 Wash and drain cabbage leaves, set aside Ingredients 2 Finely chop the and sauté with oil until light golden color, stir in and red pepper paste Mix and cook another 2-3 minutes on medium heat chickpeas 500 gr cayenne, red chili flakes ½ tsp 3 pickled cabbage leaves, 900 grams optional, you can spice it to your taste 4 Remove from the heat and set aside (one large jar) washed drained ground coriander ½ tsp 5 In a large bowl combine: , , bulgur, spices, salt, fresh and dried greens, add sautéed 2 cans beans 450 gr dried greens 2-3 tsp onions mixture as well preferably red kidney beans such as dill, basil, 6 Mix everything to incorporate 1 can lentil 16-18 oz chopped fresh greens 3-4 tbs 7 Stuff the cabbage leaves with a good amount of the mixture 1 can chickpeas 15 oz such as dill, cilantro and 8 Place the wrapped stuffed cabbage leaves inside your cooking pot, arrange them side by side, fine bulgur ¾ cup salt 1 tsp very closely large 1 unit dried sour plums 6-8 units Place the sour plums on top of the last layer finely chopped or minced regular black prune will work as well 9 Place a plate on top of the last layer and pour the hot water over extra virgin oil 5-7 tbs 10 optional Cook on medium heat, with half way covered lid, 25-30 minutes tomato paste 1 tbs 11 boiling hot water 1 ½ – 2 red pepper sauce (paste) 1 tbs cups 12 Remove from the heat and allow to set at least an hour before serving ground pepper ½ tsp 1 tsp SOURCE: Heghine Hovhannisyan (http://heghineh.com/stuffed-cabbage-leaves/)