Food
Baldi cabbage (wrapped) stuffed from the dairy kitchen
Stuffed cabbage is one of our favorite stuffed dishes.
Ayala Jenny prepares a pot of cabbage leaves filled with meat and rice and prepares a fine and especially rich sauce according to a Syrian dairy recipe
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recipe
Stuffed
stuffed cabbage
meat
Rice
Doe Jenny
Tuesday, 26 October 2021, 10:02 Updated: 10:08
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Bloody cabbage leaf filling step by step (Ayala Jenny)
Preparing stuffed animals is a whole Torah in itself and one of my favorites in the kitchen.
The recipe presented here for cabbage stuffed with meat and rice in tamarind sauce, is from the kitchen of my ex-mother-in-law who dominated the Syrian-Halabi style.
To get the exact taste of the sauce they used to make in Syria for the stuffing, she used to combine pomegranate concentrate or a local tamarind sauce with lemon combined with jam - yes, jam is better than sour apricot jam which gives the right balance of flavors.
More on Walla!
Zucchini stuffed with meatballs in tomato sauce
To the full article
A sour sauce cooked according to the flavors of the Syrian Halabi cuisine.
Stuffed cabbage (Photo: Walla !, Ayala Jenny)
Important tip:
I like to fill the leaves of the bloody cabbage (wrap) which is a flattened and large cabbage with very large and thin leaves and very perfect for filling, if you buy such a cabbage I recommend storing it in the freezer and thawing a day before use.
If you do this you will not have to boil the cabbage leaves and they will be ready to fill immediately after thawing.
Halabi-style stuffed cabbage
Recipe By: Ayala Jenny, Walla!
Food
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40 minutes of work
Two and a half hours total
Medium difficulty
7 diners
east
fleshy
Stuffed and pickled
vegetables
kosher
The most delicious there is.
Thin cabbage leaves stuffed with rice and meat in a perfect sauce (Photo: Walla !, Ayala Jenny)
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Ingredients
1 large white cabbage or bloody cabbage (wrapped) - frozen and thawed overnight in the refrigerator (for cooking explanation in the way of preparation)
To fill:
½ Whipped cream
3 medium-sized onions, chopped
500 g ground beef
500 grams of rice
1 cup chopped dill
Chopped Peppermint (Leaves Only)
1 tsp
½ A teaspoon of ground English pepper or black pepper
100 g tomato paste (small box)
1 lemon squeezed into juice
Salt to taste
For the sauce:
260 g tomato paste (large box)
⅓ Pomegranate or tamarind concentrate
⅓ Whipped cream
1 tsp
½ A teaspoon of ground English pepper or ground black pepper
½ Lemon squeezed into juice
⅓ Used apricot (this is not a mistake)
½ A handful of dried apricots
½ A handful of prunes
Water or hinge for cover
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Preparation
How to make a milky-style stuffed cabbage?
1
Preparing the cabbage for filling:
It is recommended to wrap the whole cabbage in plastic wrap and put it in the freezer for a few days in advance.
The evening before preparing the stuffing, thaw it so that it is easiest and simplest to separate the leaves.
* If not frozen, make a groove around the stem of the cabbage and put it in a pot large enough with water until covered.
Bring to a boil and slowly remove the softened outer leaves and set aside to cool until used.
2
Preparing the leaves:
Remove the central thick artery in each leaf and cut each large leaf in half (see video).
Some people prefer to make large and thick stuffed ones one degree.
For personal choice.
3
Prepare the filling:
Fry the chopped onions with the oil until golden.
Add the meat and fry together a little, not to the end.
4 Add all the chopped vegetables, spices, rice, lemon juice and tomato paste, mix well and remove from the heat.
5
Fill the cabbage leaves:
Place a filling on the edge of the leaf, fold in the edges and roll.
Be careful not to overfill or tighten the leaves around the filling (see video).
Arrange the stuffing in the pot in one dense layer and sprinkle a little plum and dried apricots between the stuffing.
If necessary, arrange another layer on top, depending on the size of the pot.
7 The
sauce:
Mix all the sauce ingredients in a bowl and pour over the stuffing.
Add water or stock as needed so that the liquids reach the height of the stuffing.
Place a slightly heavy plate over the stuffing and close with a lid (the plate keeps the stuffing from falling apart when the pot is bubbling).
8
Cooking: First
cook the stuffing over a medium heat so that there is not too much boiling in the pot.
When a slight boil is formed, lower the heat and melt the meat on the lowest heat for about an hour and a half on the gas until the stuffing is completely soft or after half an hour it can be transferred to the oven for an hour or even two hours at 160 degrees.
*
Please note:
always make sure that there is liquid in the pot and it does not dry out - since the rice quickly absorbs the liquid in the pot
Cabbage leaves stuffed with a sauce from the dairy kitchen (Photo: Walla !, Ayala Jenny)
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Volumes
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