stuffed cabbage
Country: Egypt
Stuffed cabbage is a traditional dish consisting of cabbage leaves filled with a mixture of rice, chopped herbs (such as dill, cilantro, and parsley), and spices. The leaves are tightly rolled and arranged in a cooking pot, then cooked in broth (chicken or beef) or water with added tomato paste and spices until the rice is fully cooked and the cabbage is tender and flavorful.
Ingredients
-
1 Piece
of Cabbage
-
0.5 Kilogram
of rice
-
2 Piece
of onion
-
1 Teaspoon
of garlic
-
4 Cup
of tomato juice
-
2 Tablespoon
of Tomato paste
-
1 Cup
of Dill
-
1 Cup
of Parsley
-
1 Cup
of coriander
-
1 Teaspoon
of Salt
-
1 Teaspoon
of Ground black pepper
-
1 Teaspoon
of Ground cumin
-
3 Cup
of Chicken broth
-
2 Tablespoon
of Butter
-
1 Tablespoon
of oil
Instructions
-
1
We place a large pot of water on the stove until it boils, then add a little salt and cumin. While boiling, we gently separate the cabbage leaves. We put the leaves in the boiling water for 1-2 minutes until they soften slightly, then we take them out and rinse them with cold water.
-
2
To prepare the stuffing, in a pot on the stove, we put 2 tablespoons of butter and a tablespoon of oil, then add finely chopped onions until they soften. Next, we add tomato juice, 2 tablespoons of tomato paste, and a teaspoon of garlic. We add the spices (salt, black pepper, cumin, and stuffed vegetable seasoning), mix the mixture well, and let it cook until it thickens.
-
3
After that, we wash the rice well and chop the dill, cilantro, and parsley into small pieces, then add them to the mixture.
-
4
We cut the cabbage leaves into medium-sized pieces, then place an appropriate amount of stuffing on the edge of each leaf. After that, we roll the leaf tightly.
-
5
We arrange the stuffed cabbage leaves neatly in a deep pot, then add broth (chicken or beef, depending on availability) to cover the cabbage. We place a heavy plate on top of the stuffed cabbage to prevent it from falling apart during cooking. Cover the pot and let it cook on medium heat until it boils, then reduce the heat and let it simmer on low heat for 45 minutes to an hour until the rice is fully cooked.
-
6
If chicken or beef broth is not available, you can add water with a tablespoon of tomato paste, salt, black pepper, and a piece of ready-made chicken bouillon.
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Side dish
Main course