Stuffed_cabbage_in_olive_oil_pomegranate_sauce
Stuffed_cabbage_in_olive_oil_pomegranate_sauce

Hey everyone, it is Kayley, welcome to my recipe page. Today, we’re going to prepare a special dish, stuffed_cabbage_in_olive_oil_pomegranate_sauce. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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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. Pour the remaining sauce over the cabbage rolls. German Stuffed Cabbage Rolls (Kohlrouladen)The Spruce Eats. paprika, black pepper, broth, bacon, large egg, water.

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

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

Let simmer several minutes and one by one remove leaves. Pile them on top of each other so that the steam will continue to soften In a medium frypan, place olive oil and the chopped onions. Saute on medium low until the onions have softened quite a bit. Cover the stuffed cabbage rolls with the remaining tomato sauce and place the filled baking dish on a sheet pan.

Instructions 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

Fold in edges of leaf; roll up. Baked in the oven, with sauce on them and covered for one hour. The stuffed cabbage leaves gently bake in a simple tomato sauce. Like fish sauce, pomegranate molasses is one of those ingredients that you use sparingly in cooking, but can only seem to buy in huge bottles. Fill a large bowl with oregano leaves, toss in some tomato, molasses and sumac, drizzle with lemon and olive oil and you've got a salad that'll actually get eaten.

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