How to Cook Yummy Stuffed_cabbage_in_olive_oil_pomegranate_sauce

How to Cook Yummy Stuffed_cabbage_in_olive_oil_pomegranate_sauce Delicious, fresh and tasty.

Stuffed_cabbage_in_olive_oil_pomegranate_sauce. كل شي مع رباح محمد شاركو الفيديو على صفحتكم لسهولة الوصول اليه عند تطبيق الوصفة Like Comment Share ليصلك جديدنا ▓▓▓▒▒▒░░░ إشترك في قناتنا واكبس على. Photo about Cabbage suffed with beef sauted in olive oil with onions,herbs,rice and a light tomato sauce on top (sarmale in Romanian). Greek cabbage leaves stuffed with a mixture of rice and herbs is a favorite Lenten dish.

And it's also one of my own childhood favorites.

In a medium frypan, place olive oil and the chopped onions.

Saute on medium low until the onions have softened quite a bit.

You can have Stuffed_cabbage_in_olive_oil_pomegranate_sauce using 12 ingredients and 14 steps. Here is how you cook that.

Ingredients of Stuffed_cabbage_in_olive_oil_pomegranate_sauce

1. Prepare 1 of cabbage approximately 2 kg.

2. Prepare 1.5 cup of Egyptian rice - washed and strained.

3. You need 1 of large tomatoes - diced.

4. It’s 1 of onion - diced.

5. You need 1/2 cup of parsley - chopped.

6. Prepare 1/2 tsp of mint flakes.

7. You need 1/4 tsp of 7 spices.

8. You need 1/4 tsp of chilli powder.

9. It’s 1/2 tsp of salt.

10. You need 4 tbsp of olive oil.

11. You need 4 tbsp of pomegranate molasses.

12. Prepare 1/3 cup of lemon juice.

Place meat mixture in the center bottom portion of the cabbage leaf.

Roll up and tuck in the cabbage at both ends.

Cover the stuffed cabbage rolls with the remaining tomato sauce and place the filled baking dish on a sheet pan.

Cabbage leaves are wrapped around a beef and rice mixture, then baked in a sauce made from tomato soup in this old-time favorite.

Stuffed_cabbage_in_olive_oil_pomegranate_sauce step by step

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.

I chop the cabbage and saute with ground beef spicy pork sausage mix in cooked rice and tomatoe soup for.

The stuffed cabbage leaves gently bake in a simple tomato sauce.

Fold in half crosswise, completely encasing the filling at the top; roll cabbage into a tight cone Transfer stuffed cabbage to a serving platter.

Cover and cook over medium-low heat, stirring the sauce occasionally and adding a tablespoon or two of water if.

Add in cumin seeds and crackle it.