What is Pasuts Tolma?
Pasuts Tolma are pickled cabbage leaves stuffed with a wholesome filling of legumes, grains, herbs and spices. It holds a special place in Armenian homes, especially around Christmas and New Year, when it is traditionally made as part of the fasting period leading up to the celebrations (“pasuts” refers to the word “pas”, meaning fasting). It’s usually eaten cold as an appetizer and is a perfect way to explore a little taste of Armenia’s culinary tradition.
History of Pasuts Tolma – A Traditional Fasting Dish
This beloved Armenian dish aligns with the period of fasting observed by the Armenian Church. During this time, meat is avoided, and dishes like Pasuts Tolma are prepared instead. The dish’s origins trace back to centuries-old Armenian culinary traditions. “Tolma,” which means “stuffed,” is found in many cuisines across the region, but the Armenian version is unique in its use of pickled cabbage instead of grape leaves, lending it a distinct flavor. Some say this variation came about as a result of Armenia’s climate, which made cabbage a more accessible vegetable than grape leaves.
The symbolism of Pasuts Tolma goes beyond the ingredients. Cabbage itself is a symbol of prosperity and abundance in Armenian culture. The dish is carefully made, with each roll representing a tight-knit community, the filling symbolizing nourishment and sustenance, and the layers of cabbage representing protection and unity. Families often gather to prepare Pasuts Tolma together, reinforcing bonds and passing down generations of knowledge.
Ingredients You’ll Need To Make Pasuts Tolma + Substitutions
- Green lentils (or canned): Provide a hearty, earthy base and plant-based protein. You can substitute with other types of lentils.
- Chickpeas (or canned): Also a great plant-based protein and hearty flavour. White beans or black-eyed peas work well as an alternative.
- Red kidney beans (or canned): Bring vibrant color and a robust, creamy texture. Swap with pinto beans or cannellini beans if preferred.
- Pickled cabbage leaves: Pickled cabbage adds tangy complexity and is available in many online shops or West Asian oriented food stores. If unavailable, use fresh cabbage leaves and blanch them in salted water until softened. Napa or savoy cabbage also works well.
- Vegetable oil (or olive oil): For sautéing and adding richness. Vegetable oil is common, while olive oil is less traditional but healthier.
- Onions: Essential for sweet and aromatic depth. Shallots can be used if you prefer a subtler flavor.
- Tomato paste: Adds richness and acidity.
- Red pepper paste (like tatlı biber salcası): Provides a sweet, smoky kick.
- Parsley: Adds freshness and balance to the filling. You can also use coriander or more dill.
- Dill: Infuses the filling with an aromatic flavor and makes a great garnish. Fresh mint or even tarragon can be used for a different herbal profile.
- Fine bulgur: Adds a nutty undertone and binds the filling. Quinoa is a great gluten-free substitute.
- Short grain rice: Offers a tender, slightly creamy bite and helps to bind the filling.
- Black pepper: Adds a subtle warmth and enhances the savory notes.
- Cayenne pepper: Brings a gentle heat.
- Dried basil: Adds a sweet, aromatic depth. You can use other dried herbs like mint, if preferred.
- Dried savory: Provides a slightly peppery, earthy flavor. Oregano or marjoram are great substitutes.
- Prunes: Add a hint of sweetness to balance the tangy and savory elements. Dried figs or raisins can also work if prunes aren’t available.
How to Make Pasuts Tolma (Step-by-Step)
Soak the Legumes. For dried lentils, soak them in around 500ml water overnight. For dried chickpeas and beans, soak each separately with 1 teaspoon (7g) salt in around 500ml water overnight as well.
Cook the Legumes. The next day, drain and rinse the lentils and set aside. Drain and rinse the chickpeas and add them to a pan with 1.5l of water. Bring to a boil, skim off any foam, then reduce the heat and simmer with a lid left ajar for 30 minutes. Drain, rinse and add the kidney beans and simmer for 60 minutes more, then drain both and set aside. 25 minutes before the legumes are done, you can start with the next step. If using canned legumes, simply drain and rinse and set aside.
Prep the Cabbage Leaves. Wash and drain the cabbage leaves and set aside as well.
Sauté the Onions. Heat the oil in a large frying pan. Peel and finely chop the onions and sauté in the oil until they begin to turn golden (10-12 minutes). Stir in the tomato and red pepper paste and cook for another minute. Turn off the heat.
Mix the Filling. Meanwhile, trim and discard the lower stems of the parsley and dill and finely chop the rest, refrigerating a quarter of the chopped dill as a garnish later on. Add the chopped herbs, bulgur, rice, lentils, chickpeas, red kidney beans, spices, dried herbs and the remaining 1 teaspoon (7g) of salt to a large bowl. Tip in the cooked onions.
Give it a good stir to mix everything evenly.
Stuff the Cabbage Leaves. Set aside the larger cabbage leaves and use the ripped or very small ones to cover the bottom of a large casserole. Keep any leftover leaves for later. To stuff the larger leaves, place one on a clean work surface.
Trim off the thicker part of the stem.
Add 2-4 heaped tablespoons (depending on the size of the leaf) of the filling to the middle of the leaf.
Fold the lower end over the filling…
…followed by the sides.
Finally, roll it tightly towards the top to close it.
Layer and Cook Rolls. Place the stuffed cabbage roles in the casserole so that they fit snuggly over two layers and squish the prunes and leftover leaves in-between any gaps.
Place a plate directly on top of the cabbage rolls to hold them down, then add 1l of water or enough to just submerge the plate.
Bring to a boil, reduce to a fast simmer, cover with a lid left slightly ajar and cook for 45 minutes.
Cool and Serve. Turn off the heat, remove the plate, then cover again with the lid left ajar and leave to cool for 1-2 hours, or overnight. You can also serve them warm, if you like. Arrange the cabbage rolls on a platter together with the prunes, then sprinkle with the remaining dill and serve.
Useful Tips
- Cool Overnight: Letting the cabbage rolls cool overnight allows the filling to soak up residue moisture, creating well-stuffed rolls that are easy to slice.
- Cabbage leaves torn/ripped: Don’t worry—just overlap two smaller pieces and roll as usual.
- Filling too dry or crumbly: Add a splash of boiling water to moisten it.
- Filling too moist: Mix in more bulgur and let it sit for 5 minutes to absorb some moisture
- Too much liquid in casserole: There will be a lot of residue water when you turn off the heat. Just leave it to cool at this point and the filling will soak up most of the liquid.
- Rolls coming undone: Pack them tightly in the pot and always cook seam-side down. Stuff any gaps with the leftover cabbage leaves.
- Serving Quantities: The recipe serves 5-6 as a main, but it is usually eaten as an appetizer, for which it’ll serve at least 12.
Why You’ll Love This Recipe
- Naturally vegan
- Nutritious and satisfying
- Easily tweaked for gluten-free, grain-free or even spicier preferences
How to Store Pasuts Tolma
Pasuts Tolma stores beautifully, making it ideal for leftovers or meal prep. To refrigerate, place the rolls in an airtight container, they’ll stay fresh for up to 4 days. Pro tip: Pasuts Tolma tastes even better the next day as the flavors meld and deepen and the filling firms up a little bit, making it easier to slice the rolls – so don’t hesitate to make extra.
Other Recipes You Might Like
- Adas Bil Hamod: a wholesome Lebanese lentil soup with a herb-garlic-oil
- İmam Bayıldı: slow-cooked eggplants stuffed with tomatoes, onions, garlic and peppers
- Sarımsaklı Köfte: Turkish bulgur balls in a garlicky tomato pepper sauce
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Pasuts Tolma (Armenian New Year’s Stuffed Cabbage Rolls)
Ingredients
- 100 g dried green lentils (or 1x 400g can)
- 100 g dried chickpeas (or 1x 400g can)
- 100 g dried red kidney beans (or 1x 400g can)
- 3 tsp salt (21g)
- 2 kg pickled cabbage leaves (1.5kg drained)
- 5 tbsp vegetable oil (or extra virgin olive oil)
- 2 large onions (400g)
- 3 tbsp tomato paste (75g)
- 3 tbsp red pepper paste (75g), I used Tatlı biber salçası
- 30 g parsley
- 30 g dill
- 100 g fine bulgur
- 75 g short grain rice
- ½ tsp freshly ground black pepper
- 3/4 tsp cayenne pepper
- 1 tsp dried basil
- 1 tsp dried savory (or majoram)
- 8 prunes
Instructions
- For dried lentils, soak them in around 500ml water overnight. For dried chickpeas and beans, soak each separately with 1 teaspoon (7g) salt in around 500ml water overnight as well.
- The next day, drain and rinse the lentils and set aside. Drain and rinse the chickpeas and add them to a pan with 1.5l of water. Bring to a boil, skim off any foam, then reduce the heat and simmer with a lid left ajar for 30 minutes. Drain, rinse and add the kidney beans and simmer for 60 minutes more, then drain both and set aside. 25 minutes before the legumes are done, you can start with the next step. If using canned legumes, simply drain and rinse and set aside.
- Wash and drain the cabbage leaves and set aside as well.
- Heat the oil in a large frying pan. Peel and finely chop the onions and sauté in the oil until they begin to turn golden (10-12 minutes). Stir in the tomato and red pepper paste and cook for another minute. Turn off the heat.
- Meanwhile, trim and discard the lower stems of the parsley and dill and finely chop the rest, refrigerating a quarter of the chopped dill as a garnish later on. Add the chopped herbs, bulgur, rice, lentils, chickpeas, red kidney beans, spices, dried herbs and the remaining 1 teaspoon (7g) of salt to a large bowl. Tip in the cooked onions, then give it a good stir to mix everything evenly.
- Set aside the larger cabbage leaves and use the ripped or very small ones to cover the bottom of a large casserole. Keep any leftover leaves for later. To stuff the larger leaves, place one on a clean work surface, trim off the thicker part of the stem and add 2-4 heaped tablespoons (depending on the size of the leaf) of the filling to the middle of the leaf. Fold the lower end over the filling, followed by the sides. Finally, roll it tightly towards the top to close it.
- Place the stuffed cabbage roles in the casserole so that they fit snuggly over two layers and squish the prunes and leftover leaves in-between any gaps. Place a plate directly on top of the cabbage rolls to hold them down, then add 1l of water or enough to just submerge the plate. Bring to a boil, reduce to a fast simmer, cover with a lid left slightly ajar and cook for 45 minutes.
- Turn off the heat, remove the plate, then cover again with the lid left ajar and leave to cool for 1-2 hours, or overnight. You can also serve them warm, if you like.
- Arrange the cabbage rolls on a platter together with the prunes, then sprinkle with the remaining dill and serve.
Notes
- Storage: Store Pasuts Tolma in an airtight container in the refrigerator for up to 4 days.
- The recipe serves 5-6 as a main, but it is usually eaten as an appetizer, for which it'll serve at least 12.
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