Stuffed_cabbage. The magic about stuffed cabbage rolls is that the meat and the rice cook in the cabbage itself. Here's how to make these delicious rolls for dinner or any party. Get Stuffed Cabbage Recipe from Food Network.
The flavor still lingers on in my memory after a lapse of so many years.
Next, prepare a stuffing of either beef, rice, and tomatoes or of pork, sauerkraut.
Cabbage leaves stuffed with ground beef, onion and rice, covered in a sweet and tangy tomato My kother-in-law gave me a great tip to make this recipe easier: Put you cabbage head in the freezer.
You can Cook Stuffed_cabbage using 21 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Stuffed_cabbage
- Lets Go Prepare of Part 1: to pre-prepare cabbage leaves.
- It's 2 kg of cabbage.
- It's 2 tbsp of grounded cumin.
- What You needis 1/2 tsp of salt.
- It's of Part 2: to prepare the filling.
- Lets Go Prepare 2 cups of egyptian rice.
- Lets Go Prepare 400 g of ground meat.
- Lets Go Prepare 1/2 tsp of grounded cumin.
- What You needis 1/2 tsp of mahlab.
- Lets Go Prepare of Part 3: to make the makmoura base:.
- What You needis 1 of onion - finley diced.
- Lets Go Prepare 6 of garlic cloves - unpeeled.
- Lets Go Prepare 1/2 tsp of salt.
- What You needis 1/2 of Mahlab.
- It's 1 tsp of grounded cumin.
- Lets Go Prepare 1 tbsp of ghee or oil.
- It's of Part 4: to make the sauce:.
- It's 1 tbsp of dried mint flakes.
- What You needis 8 of garlic cloves - crushed.
- Lets Go Prepare 1/2 cup of pomegranate molasses.
- What You needis as needed of boiled water.
Download Stuffed cabbage stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Polish stuffed cabbage rolls are a classic comfort dish that has been passed from one generation to the next. Called gołąbki (gaw-WOHMP-kee) the term for "little pigeons," the rolls are also known as. This Stuffed Cabbage Casserole is basically a deconstructed version of stuffed cabbage layered with shredded cabbage, ground beef and brown rice cooked in tomatoes then topped with melted cheese.
Stuffed_cabbage step by step
- Pre-prepare cabbage leaves: In a large pot of boiling water, add salt, cumin and blanch cabbage leaves until tender and flexible; then cut vertically to take off the rough stem in the middle & keep aside for Makmoura base..
- Prepare the filling: Wash & straine rice, then add ground meat, cumin, mahlab, salt & mix well to combine then set aside..
- Prepare the makmoura base: Chop cabbage stems with the remaining scrap cabbage leaves; then In a suitable pot, pour oil or ghee then add chopped onions and stir until translucent then add garlic and stir, then add chopped stems and leaves & stir together, then simmer over low heat for 15 minutes..
- Stuff the cabbage leaves: Spread out cabbage leaf & begin to stuff with a suitable amount of filling; then roll up cabbage & tuck in the sides as you roll..
- Make the sauce to cook the cabbage: In an appropriate mixing bowl add the pomegranate molasses, salt, mint flakes & crushed garlic & mix to combine then add the mixture to the pot then add enough boiled water to cover the cabbage leaves..
- Add a plate on top of the cabbage to weight down & prevent cabbage from moving while cooking, then bring the pot back to a boil then cover and simmer over low heat for 1 hour until fully cooked..
- Finaly transfer stuffed cabbage to a serving dish of your choice & serve hot..
- Made by:Bara'a Chougari.
Stuffed Cabbage Rolls are a dish consisting of blanched cabbage leaves wrapped around a variety of fillings. They are common in cuisines of the Balkans and Central/Northern/Eastern Europe. Stuffed cabbage is great for a crowd, but if you find yourself with a lot of leftovers, it's also a dish that freezes well. Pack the rolls a few at a time into resealable plastic bags, press out the air, and freeze. Though traditional stuffed cabbage recipes are made with meat, here Savoy cabbage leaves are The stuffed cabbage leaves gently bake in a simple tomato sauce.