Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, stuffed_cabbage. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Next, prepare a stuffing of either beef, rice, and tomatoes or of pork, sauerkraut. 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.
Stuffed_cabbage is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look fantastic. Stuffed_cabbage is something that I’ve loved my whole life.
To begin 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:
- Prepare Part 1: to pre-prepare cabbage leaves
- Prepare 2 kg cabbage
- Prepare 2 tbsp grounded cumin
- Get 1/2 tsp salt
- Get Part 2: to prepare the filling
- Take 2 cups egyptian rice
- Get 400 g ground meat
- Make ready 1/2 tsp grounded cumin
- Take 1/2 tsp mahlab
- Make ready Part 3: to make the makmoura base:
- Get 1 onion - finley diced
- Make ready 6 garlic cloves - unpeeled
- Make ready 1/2 tsp salt
- Get 1/2 Mahlab
- Prepare 1 tsp grounded cumin
- Take 1 tbsp ghee or oil
- Make ready Part 4: to make the sauce:
- Get 1 tbsp dried mint flakes
- Prepare 8 garlic cloves - crushed
- Get 1/2 cup pomegranate molasses
- Take as needed boiled water
Here, Martha and her mom share a Golumpki recipe that speaks to tradition and includes a couple of tips from Martha's grandmother. I love stuffed cabbage (galumpkis) and wanted to share my version of paleo stuffed cabbage. I also love zucchini so I find a way to incorporate it in many meals. I made this for a dinner party and.
Instructions 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
In this recipe for Polish stuffed cabbage rolls, ground pork and beef are mixed with rice, nestled in a cabbage leaf and cooked in the oven. But recipes exist where barley replaces the rice and the rolls. 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. 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.
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