Try this Pasus Tolma with Cabbage Leaves recipe, or contribute your own.
Suggest a better description1. Prepare cabbage as directed in the recipe forEchmiadzin Tolma ( steps 1-2) 2. To prepare the stuffing, heat oil in a large frying pan. Add onions and fry 10 minutes or until golden, stirring frequently. Then add ground black and red pepper to taste, salt, herbs and continue stirring. Add rice and potatoes, then tomato sauce and cook for 5 more minutes. Mix well, remove from the heat and set aside to cool. 3. Repeat step 5 from the recipe for Ecmiadzin Tolma. You can have more than two layers of the cabbage rolls. It depends on how large is your cooking pot. 4. Mix together broth ingredients and pour over the cabbage rolls. Place an inverted saucer on top to keep the shape of rolls while cooking. Place over the heat and bring to the boil. Then reduce the heat to law and cook for 1 hour, or until rice is soft and most of the broth has been absorbed. 5. Set aside to cool, then remove cabbage rolls to a serving dish, garnish with parsley springs and serve. Posted to JEWISH-FOOD digest V97 #048 by alotzkar@direct.ca (Al) on Jan 11, 1904.
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Serving Size: 1 Serving (4331g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2753 | ||
Calories from Fat: 1293 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 143.7g | 192 % | |
Saturated Fat 15.2g | 76 % | |
Monounsaturated Fat 27.9g | ||
Polyunsanturated Fat 92.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 17996.2mg | 621 % | |
Potassium 11761.5mg | 310 % | |
Total Carbohydrate 348.4g | 102 % | |
Dietary Fiber 58.4g | 234 % | |
Sugars, other 290g | ||
Protein 59g | 84 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2753
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