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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. Pour the remaining sauce over the cabbage rolls.
To get started with this particular recipe, we have to prepare a few components. You can cook stuffed_cabbage using 21 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Stuffed_cabbage:
- Get Part 1: to pre-prepare cabbage leaves
- Take 2 kg cabbage
- Prepare 2 tbsp grounded cumin
- Take 1/2 tsp salt
- Make ready Part 2: to prepare the filling
- Get 2 cups egyptian rice
- Get 400 g ground meat
- Make ready 1/2 tsp grounded cumin
- Get 1/2 tsp mahlab
- Get Part 3: to make the makmoura base:
- Prepare 1 onion - finley diced
- Get 6 garlic cloves - unpeeled
- Get 1/2 tsp salt
- Make ready 1/2 Mahlab
- Make ready 1 tsp grounded cumin
- Make ready 1 tbsp ghee or oil
- Prepare Part 4: to make the sauce:
- Get 1 tbsp dried mint flakes
- Make ready 8 garlic cloves - crushed
- Prepare 1/2 cup pomegranate molasses
- Make ready as needed boiled water
Pack the rolls a few at a time into resealable plastic bags, press out the air, and freeze. Stuffed cabbage is not only filling, but it's also simple to prepare. Martha Stewart's hearty stuffed Our hearty stuffed cabbage recipe calls for meat, veggies, and more. Polish stuffed cabbage rolls are a classic comfort dish that has been passed from one generation to the next.
Steps to make Stuffed_cabbage:
- 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
Called gołąbki (gaw-WOHMP-kee) the term for "little pigeons," the rolls are also known as. Stuffed Cabbage with Beef and Rice- Everyday Food with Sarah Carey. 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. Cabbage leaves are wrapped around a beef and rice mixture, then baked in a sauce made from tomato soup in this old-time favorite.
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