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Cabbage Rolls (Tolma)

Ingredients: 1 lb. ground pork 1 lb. ground beef

1 sprig parsley, chopped 1 sprig cilantro, chopped 1 tbsp. salt 1 tbsp. red pepper 1 tbsp. plus 1 tsp. savory Qondari 2 cups rice cooked 2 small heads of cabbage 1 (8 oz) can V8 1 can (23 oz.) of Campbell’s Tomato Soup

Instructions: This is a stovetop method for cooking cabbage rolls. In a saucepan, cook 2 cups rice in 3 cups water until rice is nearly done remove from heat. Drain any excess water. Combine in large bowl, mixing well, ground pork, ground beef (This cook grinds her own meat!), parsley, cilantro, salt, pepper, and 1 tablespoon of savory. Add rice to meat mixture and work like a dough mixing well by hand. Set aside to prepare cabbage leaves. In a large kettle bring about 1/2 gallon of water to boil. Wash 2 small cabbages, removing any discolored or torn outer leaves. Cut off stem and score bottom rib area to facilitate removal of leaves. Place cabbage in boiling water, turning to soften leaves on both sides. Remove leaves from head with a sharp knife when they begin to soften. You don’t want them mushy. Place on paper towels to drain and cool. When all leaves have been removed, begin filling the leaves with the meat. Cut out only the thickest part of stem from each leaf. Place about scant TBS of meat and rice mixture close to the back edge of leaf. Roll once towards you (forward). Then fold sides in and begin to roll towards you again until leaf is completely rolled up and mixture is entirely inside. Roll should have a nice rounded oblong shape. Repeat with remaining leaves and meat mixture. Place any unused leaves in the bottom of large stovetop pot that you will cook in. This protects rolls from burning. Place rolls in pot seam side down and layer them snugly. As they expand with cooking they need to fit tightly in pot or they will unroll. Continue adding layers until done. Pour 1(8oz) can tomato sauce and 1 tomato, diced, over rolls in pot. Add the final 1 tsp savory. Pour boiling water over rolls to just cover them. Cover with a heavy plate that’s fits inside pot to hold them down firmly. Cook on medium low heat for about 2 hours. After juice starts boiling, taste to see if it needs more seasoning. Cabbage rolls are ready when they can be cut by pressure of a spoon edge. Serve them hot.

Authentic Armenian-Georgian recipe from a great cook! Read recipe through before beginning!

Maka Shioshvili Wellons, Georgia

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