Pickled Cabbage Potato Tolma Recipe
Yet another simple and flavorful dinner dish (Pickled Cabbage Potato Tolma) from traditional Armenian cuisine, from a region called Gyumri .
Recipe came from one of my Armenian channel viewers: Sona Nikoghosyan.
This kind of Armenian Tolma is made with a few simple ingredients: pickled cabbage head , potatoes, onion , spices and garlic tomato sauce.
One thing I skipped from the recipe; is butter, that they’d place in between the layers of Tolma along with tomato sauce.
For full fat version you can add the butter, but trust me , this Tolma will taste simply delicious as is.
Hope many will give it a try and enjoy it!
1 large pickled cabbage head, about 3-4 lbs
Watch how to pickle veggies and go with same proportions for the brine
2 lbs potatoes, peeled, cut into fours
1 large onion
4-6 tbs olive oil or butter
4 oz tomato sauce
1 tbs red pepper paste, I have a tutorial on this
1-2 garlic cloves
Spices such as : Black and red pepper, coriander, curry , about ⅓ tsp each
Salt to taste, keep in mind, that pickled cabbage may have saltiness
Dried or fresh herbs such as: dill, basil , savory about 1 tsp each of dried and 1 tbs if fresh
Combine tomato sauce, minced garlic and red pepper paste in a cup or small bowl and set aside
Sauté onions with olive oil until golden color
Add over cut, spiced potatoes and toss well to incorporate
Wrap spiced potato wedges with pickled cabbage and arrange in a pot
Drizzle with a few tablespoons of tomato garlic mixture
Continue wrapping and arranging the rest and use the remaining tomato sauce to top the last layer
Place a plate on top , to keep stuffed Tolma in shape while cooking
Add boiling water , just enough to cover Tolma
Cover halfway with a lid and cook 35-45 minutes or until the potatoes are fully cooked
Serve Pickled Cabbage Potato Tolma hot or warm , with tomato sauce , melted butter or as is
Bon appetit !