Tolma is very popular dish throughout the Caucasus region and of course In Georgia. Tolms is often served for special occasions or family dinners.


  • 500 g beef, ground
  • 1 cabbage
  • 2 onions, chopped
  • 50 g uncooked rice
  • 2 cloves garlic, minced
  • 0.5 bunch cilantro, chopped
  • 0.5 bunch parsley, chopped
  • 0.5 tsp chilli flakes
  • 0.5 tsp savory, dried
  • 0.5 tsp purple basil, dried
  • tbsp tomato paste
  • 1 l water
  • salt to taste


  1. Cut off the bottom of the cabbage and take off the outside leaves. Cut the core out of the cabbage. Place the cabbage in a large pot with salted boiling water. When the leaves are boiled and soften, carefully peel them off one by one.Take the cabbage leaves out on a plate and let them cool down completely. With a sharp knife cut off the thick vein in the center of each leaf.

  2. For the filling combine the ground beef, onion, garlic, seasonings and herbs in a medium bowl. Place about one tbsp of the beef filling onto the center of each cabbage leaf. Roll the leaf around the filling, folding in sides. Place cabbage rolls in a thick-bottomed pot. For the sauce combine the tomato paste, salt and water. Pour sauce over the cabbage rolls. Cover and cook for about 1 hour. Serve hot.

About The Author

Food Journalist, Culinary Book Author, Editor

Irma Iantbeldze is a well-known person in the field of professional culinary, and Food journalism. She is the author of 12 culinary books. Among them are bestsellers: Culinary Atlas of Georgia (8 volumes), Classical Georgian Cuisine, Khachapuri Book.

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