Stuffed_cabbage_in_olive_oil_pomegranate_sauce
Stuffed_cabbage_in_olive_oil_pomegranate_sauce
Cooking Instructions
- 1
In a deep bowl, place the rice, parsley, tomatoes, onions, mint flakes 7 spices, chilli, salt, olive oil mixing all the filling ingredients until all has combined. Set aside
- 2
In a suitable saucepan with salted water, bring the cabbage to a boil, rotating occasionally
- 3
Remove cabbage from boiling water, then strain. Allow to cool
- 4
Separate the ribs from the leaves and arrange in the bottom of the pot for cooking
- 5
Sort out the cabbage leaves based on size as desired
- 6
On a smooth surface, or table begin to lay the cabbage leaf. Stuff with a appropriate amount of filling, then fold from one end, or two ends and roll
- 7
Stuff the rest of the cabbage the same way until all quantity has been used
- 8
Stack the rolled cabbage over the cabbage ribs, previously arranged in the bottom of the pot
- 9
Add pomegranate molasses, lemon juice and submerge with water
- 10
Place a heavy dish on the pot surface, so as the the cabbage leaves don’t move or over bloom during cooking
- 11
When boiling, leave the pot on low heat, for approximately 1.5 hour hours or until the rice has cooked inside the stuffing
- 12
Remove from heat, strain any extra liquids. Transfer stuffed cabbage rolls onto your choice of serving dish.
- 13
Serve hot or cold as desired, next to salad and yougurt
- 14
By: Bilal Attar
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