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Print Recipe
Stuffed Cabbage in Turkish Recipe
Soft, tender, and at the same time moderately spicy, they just melt in your mouth, I highly recommend it!
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Preparation of cabbage leaves: Cut the cabbage stalk. Put the fork in a food bag and put it in the microwave (800 W) for 15 minutes. Remove from the bag and place under a stream of cold water-cabbage leaves will open like a flower. If the leaves are hard, put them back in the bag and steam for another 2-3 minutes. Trim the leaves carefully removing all the thickening. They should be very soft, but not torn.
    Preparation of cabbage leaves:
Cut the cabbage stalk. Put the fork in a food bag and put it in the microwave (800 W) for 15 minutes. Remove from the bag and place under a stream of cold water-cabbage leaves will open like a flower.
If the leaves are hard, put them back in the bag and steam for another 2-3 minutes.
Trim the leaves carefully removing all the thickening. They should be very soft, but not torn.
  2. All the listed ingredients, except the broth, oil and dill, add to the minced meat.
    All the listed ingredients, except the broth, oil and dill, add to the minced meat.
  3. Mix well and leave for 2 hours.
    Mix well and leave for 2 hours.
  4. Method #1: Line a cabbage leaf, if it is short, place another one in the overlap. From the very edge, place a thin furrow of minced meat.
    Method #1:
Line a cabbage leaf, if it is short, place another one in the overlap. From the very edge, place a thin furrow of minced meat.
  5. And tightly twist the sausage.
    And tightly twist the sausage.
  6. Twist the golubets with a snail.
    Twist the golubets with a snail.
  7. Method #2: All the same as in the 1st, but cut into sticks.
    Method #2:
All the same as in the 1st, but cut into sticks.
  8. Method #3: Cut the cabbage leaf into strips and place the minced meat on the edge, fold it into a triangle.
    Method #3:
Cut the cabbage leaf into strips and place the minced meat on the edge, fold it into a triangle.
  9. That's how they turn out.
    That's how they turn out.
  10. I made a little of everything. Place the cabbage rolls in a heat-resistant baking dish greased with oil.
    I made a little of everything.
Place the cabbage rolls in a heat-resistant baking dish greased with oil.
  11. Pour 300 g of vegetable broth and put whole sprigs of dill on top. Top tightly cover the form with foil. Bake in a preheated oven to 190*C With 50 minutes. Remove the foil, remove the dill and bake for another 10 minutes until Golden.
    Pour 300 g of vegetable broth and put whole sprigs of dill on top. Top tightly cover the form with foil. Bake in a preheated oven to 190*C With 50 minutes. Remove the foil, remove the dill and bake for another 10 minutes until Golden.
  12. Method #4: From the remaining cabbage and minced meat, I wrapped small, one-bite stuffed cabbage rolls, in a more traditional way. Put them in a saucepan and pour 200 ml of broth, place the dill sprigs on top and press with a plate. Bring to a boil, remove the heat and cook under a closed lid for 30 minutes.
    Method #4:
From the remaining cabbage and minced meat, I wrapped small, one-bite stuffed cabbage rolls, in a more traditional way.
Put them in a saucepan and pour 200 ml of broth, place the dill sprigs on top and press with a plate. Bring to a boil, remove the heat and cook under a closed lid for 30 minutes.
  13. Serve cabbage rolls with yogurt or sour cream, which add dill and garlic.
    Serve cabbage rolls with yogurt or sour cream, which add dill and garlic.
  14. Soft, tender, they just melt in your mouth, I highly recommend it!
    Soft, tender, they just melt in your mouth, I highly recommend it!

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