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Ingredients
- 1 lrg Cabbage, white
- 1/2 c. Sunflower oil
- 3 lrg Potatoes, peeled and diced
- 2 lrg Onions, thinly sliced
- 1 c. Rice
- 1/4 c. Finely minced dill
- 1/4 c. Finely minced parsley
- 1/4 c. Finely minced cilantro
- 2 Tbsp. Fresh basil, finely minced
- 1 Tbsp. Oregano
- 1 c. Tomato sauce
- Â Â Salt
- Â Â Grnd black pepper
- Â Â Grnd red pepper
- 4 c. Boiling water, sufficient to cover cabbage rolls
- 1 c. Tomato sauce
- 1/4 c. Lemon juice
- 2 Tbsp. Sunflower oil
Directions
- 1. Prepare cabbage as directed in the recipe forEchmiadzin Tolma ( steps 1-2)
- 2. To prepare the stuffing, heat oil in a large frying pan. Add in onions and fry 10 min or possibly till golden brown, stirring frequently. Then add in grnd black and red pepper to taste, salt, herbs and continue stirring. Add in rice and potatoes, then tomato sauce and cook for 5 more min. Mix well, remove from the heat and set aside to cold.
- 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 possibly till rice is soft and most of the broth has been absorbed.
- 5. Set aside to cold, then remove cabbage rolls to a serving dish, garnish with parsley springs and serve.
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