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Pasus Tolma with Cabbage Leaves  
Recipe Number: 168
Contributor: Azat Aslanyan
Rating: Recipe Unrated
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Serves: 20
Calories Per Serving: NA
Preparation Time: 1 hour
Difficulty: Average
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Ingredients:

Staffing:
3 large potatoes, peeled and diced
2 large onions, thinly sliced
1 cup rice
1/4 cup finely chopped dill
1/4 cup finely chopped parsley
1/4 cup finely chopped cilantro
2 tablespoons of fresh basil, finely chopped
1 tablespoon oregano
1 cup tomato sauce
salt
ground black pepper
ground red pepper
Broth:
4 cups boiling water, enough to cover cabbage rolls
1 cup tomato sauce
1/4 cup lemon juice
2 tablespoons sunflower oil

1 large cabbage, white
1/2 cup sunflower oil
Cooking Instructions:
1. Prepare cabbage. Remove the outer most layer. Cut the core and put it in boiling water for 10 minutes

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.

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