Stuffed Cabbage with Rice and Vegetables

Tolma - cabbage leaves stuffed with rice and vegetables in a Georgian-style tomato sauce

  • Main DishesType
  • MediumDifficulty
  • 30-60 minPrep. Time
  • 11Serving/Unit


The cabbage to fill
Cabbage, 2 medium units
The filling
Round rice, 1½ cups
Onion, 1 medium unit
finely chopped
Carrot, 2 medium units
grated a little coarsely on a grater
Red pepper, 1 small unit
finely chopped
Hot green pepper, 1/2 small unit
finely chopped
Celery, 1 stalk
including the leaves - finely chopped
Dill, 1/4 bunch
Black pepper, 1 flat teaspoon
coarsely ground
Sweet Moroccan paprika in oil, 1 flat teaspoon
Dried coriander, 1 heaping teaspoon
Turmeric, 1/2 flat teaspoon
Canola oil, 4 tablespoons
Coarse salt, 1 heaping teaspoon
The sauce
Canola oil, 2 tablespoons
Sweet Moroccan paprika in oil, 1 flat tablespoon
Harissa, 1/2 tablespoon
Tomato, 1 large unit
finely grated on a grater
Tomato paste, 2 tablespoons
Salt, 1/2 teaspoon
or vegan chicken soup powder
Dried oregano, 1 heaping teaspoon
Ground dried red pepper, 1 unit
Water, as needed


1. Remove the core from the cabbage heads with a knife. parboil and separate the leaves. Transfer to a strainer and cool.
2. Mix all the filling ingredients in a bowl together.
3. Remove thick pieces from the cabbage leaves, fill with the rice and vegetable mixture (about a tablespoon) and roll.
4. Prepare the sauce: In a medium, wide and deep pot, heat the oil, add the paprika and harissa (to open flavors), pour over the grated tomato and tomato paste, and mix. Add half a cup of boiling water and salt, and cook until slightly softened and slightly reduced by the liquids.
5. Remove the pot from the heat and arrange the stuffed cabbage leaves in layers over the sauce (preferably slightly dense and with the seam facing down). Add boiling water to the height of the stuffed cabbage, sprinkle over the oregano and ground dried red pepper and return to the heat.
6. Cook first for about 10 minutes over medium heat with the lid slightly open. Then, cover the pot and cook for another hour and a quarter on low heat (during cooking you can add a little more boiling water if necessary. The sauce at the end of cooking should be up to about half the height of the stuffed cabbage).
7. Bon appetite (:

Total time: 1-2 hours

The spices in the recipe are according to personal taste. The nutritional value does not include the dried and ground red pepper.

Nutritional Values Serving/Unit 100 Grams
Calories 170 cal 44 cal
Proteins 5 g 1 g
Carbohydrates 29 g 8 g
Fat 6 g 1 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Maya Papismadov Recipe by Maya Papismadov
Stuffed Cabbage with Rice and Vegetables
Georgian stuffed cabbage