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A little investment, but the result is worth it: the complete guide to making stuffed cabbage

Matan Chopin looked at the weather outside and went into the kitchen.

You just have to follow it, stay calm and start rolling

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• Stuffed

• Rice

• cabbage

• stuffed cabbage

• recipe

Providing Chopin

Monday, 18 January 2021, 06:00

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Cabbage leaves stuffed with rice in one pot with bone marrow (Photo: Walla! NEWS system, Matan Chopin)

Stuffed cabbage requires little investment, but is definitely worth every bite.

The cabbage leaves should be softened before filling - I use the traditional way of infusing the whole cabbage head with plenty of boiling water, cooling and dissolving the leaves.

Be sure before the race except the cabbage with a sharp knife - the intention is really to dig a hole depth of approximately 5-4 cm base-cabbage.

Each cabbage leaf has a central avenue and hard - remove it so are all increased, creating two small leaves stuffed The

filling is a filling of rice and orange lentils and the dish itself is vegan, but I added marrow bone in the center to enrich and deepen the cooking liquid (and enjoy the bone marrow at the end of cooking, for those who like it). Ummi like ambala and tomatoes.

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A casserole of stuffed cabbage leaves

Recipe By: Matan Chopin, Walla!

Food

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• 40 minutes of work

• Three hours in total

• Medium difficulty

• 5 diners

• Israeli

• Stuffed and pickled

• vegetables

• Rice

• kosher

Pot of stuffed cabbage leaves.

Worth every bite (Photo: Walla! NEWS system, Matan Chopin)

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Ingredients

• For the stuffing:

  • ¼ Medium-sized, well-washed burgundy

  • ¼ Cup well-washed orange lentils

  • 1 teaspoon yellow curry (Indian curry)

  • ¼ Finely chopped parsley

  • 3 - 2 cloves crushed garlic

  • 1 grated tomato

  • Salt

  • Ground black pepper

  • ¼ Hot buckwheat

• To continue the dish:

  • 1 white cabbage (or small wrap or sauerkraut)

  • 1 bone marrow

  • 1 tomato slice into slices

  • 1 tablespoon

  • 1 teaspoon of silane

  • 4 - 3 tablespoons olive oil

  • Salt

  • Ground black pepper

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Preparation

How to make a casserole of stuffed cabbage leaves?

• 1

  Prepare the filling:

  Transfer all the ingredients to a bowl, pour about a quarter cup of hot water, mix lightly, and set aside.

• 2

  Prepare the cabbage:

  Boil plenty of water in a large pot that can hold the size of the cabbage.

  While the water is boiling, remove the stem of the cabbage with a sharp knife (actually dig a hole about 5-4 cm deep at the base of the cabbage).

  Cabbage cabbage in boiling water (Photo: Walla! NEWS system, Matan Chopin)

• 3 When the water is boiling, put the cabbage in the water and cook it for about 10 minutes.

  Strain, cool slightly and separate the leaves.

  Remove the central spine of each cabbage leaf, and basically cut each leaf into two smaller leaves.

• 4

  Fillers:

  Slice each half leaf in front of us on the work surface.

  Place a tablespoon of filling along the parallel side closest to us, and roll the cabbage leaf into a thin cigar.

  Repeat the operation until the filling and leaves are finished.

• Arrange the tomato slices in the bottom of a wide, flat pot and place the marrow bone in the center.

  Arrange the stuffed cabbage leaves in a circular shape.

  Arrange the stuffed leaves on top of the tomato slices and around the bone (Photo: Walla! NEWS, Matan Chopin)

• 6 In a small bowl on the side, mix ambala, sesame seeds, olive oil and salt and black pepper, and pour over the stuffing.

  Add water up to half the height of the cabbage leaves, cover and cook over a medium flame until gently bubbling.

• 7 At the same time preheat the oven to 150 degrees.

  Remove the pot from the heat and place in the oven for about two hours.

  At the end, you can raise the oven temperature, remove the cover and tan the cabbage leaves (you can give up the oven, and continue cooking on a very small flame - make sure the bottom is not scorched).

  After two hours in the oven.

  Wonderful stuffed cabbage (Photo: Walla! NEWS system, Matan Chopin)

• 7

  Do you have any stuffing left?

  You can cook it and you will have a great addition.

  Cabbage leaves left?

  Slice into thin strips and sear in a little olive oil until caramelized, just like fried onions. Serve over rice or next to the stuffed cabbage leaves.

More stuffed and pickled recipes

• Eggplant slices with meat in tomato sauce

• Onions stuffed with spinach and wheat

• Stuffed roasted peppers

• Stuffed wrap

• Eggplant rolls and cream cheese

• Eggplant stuffed with tomato sauce

• Stuffed potatoes

• Beets stuffed with burgul and lentils

• Artichoke halves stuffed with meat

• Chestnut pumpkin stuffed with rice and chicken

• Stuffed chestnut squash

• Sea fish patties in artichoke

• A portion of stuffed onions

• Cuban soup

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