Pasuts Tolma

Armenia-stuffed pickled cabbage

900 grams ( one large jar) pickled cabbage leaves, washed drained (I’ll put the directions on how to make your own pickled cabbage after the recipe )

2 cans (15 oz each/450 grams) beans ,preferably red kidney beans ( I also use pinto or white beans)

1 can lentil (16 to 18 oz)

1 can chickpeas (15oz)

¾ cup fine bulgur (use #1 grind)

1 large onion, finely chopped or minced

5 to 7 tbs oil ( I use extra virgin olive oil)

1 tbs tomato paste

1 tbs red pepper sauce ( paste)

½ tsp ground pepper

1 tsp paprika

½ tsp cayenne, red chili flakes ( optional, you can spice it to your taste)

½ tsp ground coriander

2 to 3 tsp dried greens, such as dill,basil, thyme

3 to 4 tbs chopped fresh greens, such as dill, cilantro and parsley

1 tsp salt ( don’t put too much salt as the pickled cabbage is quite salty)

6 to 8 dried sour plums ( regular black prune will work as well) optional

1 ½ to 2 cups of boiling hot water

Directions at heghineh.com

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