Meat, Maghreb and Middle East
Armenian stuffed cabbage tolma
Armenian stuffed cabbage tolma is made of cabbage leaves wrapped around beef, lamb and rice, simmered in a tomato broth. For 4 people, it takes 80 minutes and a medium skill level, at about €2.90 per serving. The key is a very gentle simmer and a garlic yogurt sauce made right before serving.
Tonight, we're traveling to Armenia with round cabbage leaves stuffed with meat and rice, topped with a garlicky yogurt sauce.
- Total time
- 1 h 20
- Difficulty
- Medium
- Cost per person
- €2.90
- Calories per person
- 420 kcalcalculated by Kiloach, your weight coach
- Season
- Winter, Fall
- The kids
- They generally like it
Armenian stuffed cabbage tolma relies on a tender filling of beef and lamb, seasoned with parsley and fresh mint, rolled inside soft cabbage leaves. The round rice swells slowly as it cooks and binds everything together, while the tomato and butter broth coats each roll with a rounded, slightly sweet flavor that never turns sharp.
This is a Sunday dish or a calm weeknight meal, the kind you prepare ahead and let simmer while you get on with something else. Kids often love the little cabbage parcels, and the garlic yogurt, made at the last minute, adds a fresh touch everyone can adjust to their own taste.
The ingredients
Fruits and vegetables
- green curly cabbage 1
- onions 2
- flat leaf parsley 1 bunch
- fresh mint 1 bunch
- garlic 2 cloves
Butcher
- ground beef 300 g
- ground lamb 200 g
Pantry
- round riceoften in the pantry 100 g
- tomato pasteoften in the pantry 2 tbsp
- saltoften in the pantry 1 pinch
- pepperoften in the pantry 1 pinch
Dairy
- butter 30 g
- Greek yogurt 300 g
Allergens Lactose
The step by step recipe
-
Separate the cabbage leaves and plunge them into a large pot of boiling salted water for ten minutes, then drain them. 10 min
Cut off the thick rib at the base of each leaf with a small knife, they'll roll without tearing.
-
Mix the meats with the raw rice, one chopped onion, the chopped parsley and mint, salt and pepper.
Knead by hand for a good minute, the filling becomes sticky and won't fall apart.
-
Place a spoonful of filling on each leaf, fold in the sides and roll tightly like a small cigar.
Don't overstuff them, the rice swells as it cooks and can burst the rolls.
-
Arrange the rolls tightly, seam side down, in a pot lined with the sliced onion. Dissolve the tomato paste in a large glass of water, pour it in, add the butter in pieces and cover.
Set an upside down plate on top of the rolls to keep them under the broth.
-
Let it simmer over very low heat. 50 min
A barely visible simmer is enough, a rolling boil will dry out the meat.
-
Crush the garlic with a pinch of salt, mix it into the yogurt and serve the tolma hot with this sauce.
Add a few dried mint leaves to the yogurt if you have some, it's the Armenian touch.
Our tips to get it right
- Pick a round, loosely packed green cabbage, its leaves will peel off more easily without tearing.
- If a leaf splits while rolling, patch it with a small piece of another damaged leaf, it won't show once cooked.
- Taste the broth before covering the pot, this is your moment to adjust the salt, since it will flavor the meat as it simmers.
The variations
- Swap the lamb for more ground beef if you prefer a milder, less distinctive flavor.
- For a vegetarian version, replace the meats with a mix of rice, cooked red lentils and chopped walnuts.
- To save time, shape the filling into small meatballs wrapped in strips of cabbage instead of whole leaves, they'll cook faster.
What to serve it with
- Flatbread to soak up the broth
- A fresh cucumber and tomato salad
- A hot cup of black tea
Storage
Tolma keeps for 2 to 3 days in the refrigerator in a sealed container, broth included. It freezes well once cooled, without the yogurt sauce. Reheat gently in a pot or oven with a little broth so the rolls don't dry out.
Questions about this dish
Can you make Armenian tolma ahead of time?
Yes, you can roll the leaves a day ahead and keep them in the pot in the refrigerator. Just simmer them the next day right before serving.
What kind of cabbage works best for this recipe?
A classic curly green cabbage works well, as long as the leaves aren't too thick. White cabbage also works if you blanch the leaves a bit longer.
Can you freeze Armenian stuffed cabbage?
Yes, the cooked rolls freeze well in their broth, without the garlic yogurt. Thaw in the refrigerator, then reheat gently in a pot.
Why make the garlic yogurt at the last minute?
Raw garlic loses its mellow flavor and turns sharp if it sits too long in the yogurt. Mix it right before serving to keep the sauce fresh and balanced.
How long does it take to make an Armenian stuffed cabbage tolma?
Count 1 h 20 in total, prep and cooking included. The recipe is rated “medium”.
How many calories are in an Armenian stuffed cabbage tolma?
About 420 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.
How much does an Armenian stuffed cabbage tolma cost?
About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.
What allergens does this recipe contain?
This recipe contains lactose. Always check the labels of the products you buy.
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