Stuffed_cabbage_in_olive_oil_pomegranate_sauce
Stuffed_cabbage_in_olive_oil_pomegranate_sauce

Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, stuffed_cabbage_in_olive_oil_pomegranate_sauce. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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  • In a large mixing bowl, add the rice, parsley, tomatoes, onions, mint flakes seven-spice, chilli powder, salt, olive oil than mix well to combined & set aside. Photo about Cabbage suffed with beef sauted in olive oil with onions,herbs,rice and a light tomato sauce on top (sarmale in Romanian). Our deputy editor Kate, who grew up in a Russian immigrant family in Brooklyn, NY is no stranger to stuffed cabbage.

To get started with this particular recipe, we must prepare a few components. You can cook stuffed_cabbage_in_olive_oil_pomegranate_sauce using 12 ingredients and 14 steps. Here is how you cook it.

The ingredients needed to make Stuffed_cabbage_in_olive_oil_pomegranate_sauce:
  1. Prepare 1 cabbage approximately 2 kg
  2. Make ready 1.5 cup Egyptian rice - washed and strained
  3. Get 1 large tomatoes - diced
  4. Take 1 onion - diced
  5. Make ready 1/2 cup parsley - chopped
  6. Get 1/2 tsp mint flakes
  7. Make ready 1/4 tsp 7 spices
  8. Take 1/4 tsp chilli powder
  9. Get 1/2 tsp salt
  10. Take 4 tbsp olive oil
  11. Get 4 tbsp pomegranate molasses
  12. Take 1/3 cup lemon juice
Steps to make Stuffed_cabbage_in_olive_oil_pomegranate_sauce:
  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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