Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, stuffed_cabbage. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Stuffed_cabbage is one of the most popular of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Stuffed_cabbage is something that I’ve loved my entire life. They are fine and they look fantastic.
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. Next, prepare a stuffing of either beef, rice, and tomatoes or of pork, sauerkraut.
To begin with this particular recipe, we must first prepare a few components. You can have stuffed_cabbage using 21 ingredients and 8 steps. Here is how you can achieve it.
Composition for Stuffed_cabbage:
- Prepare Part 1: to pre-prepare cabbage leaves
- Take 2 kg cabbage
- Prepare 2 tbsp grounded cumin
- Take 1/2 tsp salt
- Prepare Part 2: to prepare the filling
- Make ready 2 cups egyptian rice
- Take 400 g ground meat
- Get 1/2 tsp grounded cumin
- Prepare 1/2 tsp mahlab
- Take Part 3: to make the makmoura base:
- Get 1 onion - finley diced
- Make ready 6 garlic cloves - unpeeled
- Make ready 1/2 tsp salt
- Prepare 1/2 Mahlab
- Take 1 tsp grounded cumin
- Take 1 tbsp ghee or oil
- Take Part 4: to make the sauce:
- Make ready 1 tbsp dried mint flakes
- Get 8 garlic cloves - crushed
- Prepare 1/2 cup pomegranate molasses
- Make ready 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.
Stuffed_cabbage making process:
- 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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