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Prep Time
8 h.
Cooking Time
2 h. 30 min.
Serves
12
Difficulty
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About This Recipe
Pasu Tolma, or pasuc tolma in cabbage leaves, is an iconic Armenian dish. The variations in the name are due to pronunciation. Some people hear "pasus," others "pasuc," and the same goes for "tolma" and "dolma." What matters is that these words denote a meatless dolma. Typically, in its classic version, it is made from fermented cabbage leaves. Cabbage is specially salted in large barrels in the autumn to traditionally prepare festive pasuc dolma for the New Year. However, not everyone living in Russian cities can obtain whole fermented cabbage. Therefore, it's permissible to make a pot of dolma using fresh cabbage leaves. This is what we use in our recipe, and fresh cabbage is cooked in the same way as fermented. For a bit of tang, we add a little lemon juice to the filling and sauce. Armenian cooks also add dried plums to the pot of dolma for this purpose. Specifically, they use tart plums, not prunes. But if you can't find these, sweet prunes can be used as well—they will still be delicious. By the way, pieces of dried fruit can even be added to the filling if desired. Pasuc dolma is typically served as a cold appetizer. But be sure to try it warm—it might become your favorite way to enjoy it.
In lists at 0 people
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Cooking
Cooked
Planned
Ingredients List
Total ingredients: 19
Serves:
White cabbage - 1 pcs.
Bulgur or spelt - 200 g
Rice - 100 g
Red beans - 100 g
chickpeas - 100 g
red lentils - 100 g
Bulb onions - 2 pcs.
Lemon - 1 pcs.
Prunes - 100 g
Greenery - 60 g
Dried herbs - 2 tsp
tomato paste - 3 tbsp
Refined vegetable oil - to taste
Ground paprika - 1 tsp
Ground chili pepper - to taste
Ground black pepper - to taste
Ground cumin - to taste
ground coriander - to taste
Salt - to taste
Nutrition Facts
Serves:
🥓
Fat
165г
🍚
Carbohydrates
575г
🥩
Protein
150г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Soak beans and chickpeas overnight and boil separately until tender in salted water. Lentils, rice and bulgur (or spelt) can simply be soaked for a couple of hours or boiled until half cooked.
Step 2
Mix all prepared grains and legumes in one bowl. It is important that all of these ingredients are pre-cooked separately as they require different cooking times.
Step 3
Peel the onion and garlic. Finely chop the onion. Heat half the vegetable oil in a large frying pan. Add the onion and sauté, stirring, over low heat until soft and translucent.
Step 4
Add all the spices to the fried onions - paprika, black and red hot peppers, cumin, coriander. Add dry herbs, squeeze garlic through a press, add 1 tbsp. l. tomato paste. While stirring, simmer the mixture over low heat for 1-2 minutes.
Step 5
Finely chop half of the fresh herbs and add them to the pan with the onions and spices. Stir and remove from heat. Place the mixture of legumes and cereals into the pan and mix well. Add the juice of half a lemon and salt, but remember that the beans and chickpeas have been cooked in salted water.
Step 6
Prepare the cabbage. Remove damaged leaves. Make slits around the stalk. Boil water in a large saucepan, add salt and place the head of cabbage in it. When the water boils, wait 2 minutes, then remove the outer leaves. And so gradually remove the cooked and softened leaves, placing them in a colander.
Step 7
Shake off any remaining water from the cooled cabbage leaves. Trim off any rough spots. If the leaves are large, you can cut them in half. Pasuts dolma should not be too small, focus on the medium size.
Step 8
Place the filling on the leaves and roll them into an envelope, like cabbage rolls. Place the finished dolma in rows in a large saucepan. Between these rows, place dried plums or prunes, sprinkle with fresh herbs.
Step 9
Stir the remaining tomato paste and 2 tbsp in a small amount of boiling water. l. vegetable oil. Add the juice of half a lemon and a little salt. Pour this mixture evenly over the pasuts dolma, and then add more boiling water so that the water reaches the top layer.
Step 10
To prevent the dolma from floating, cover it tightly with a plate of smaller diameter than the pan. Then cover the pan with a lid and put on fire. When it boils, reduce the heat and simmer the lean dolma for 30–40 minutes. Cool. Serve cold.
Enjoy your meal!
Follow the instructions step by step