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 Stuffed Cabbage in Turkish Recipe
Soft, tender and at the same time moderately spicy, they just melt in your mouth, I highly recommend it!
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Turkish Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine Turkish Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Preparation of cabbage leaves: Cut the cabbage stalk. Put the plug in a grocery bag and put it in the microwave (800 W) for 15 minutes. Take it out of the bag and put it under a stream of cold water - cabbage leaves will open like a flower. If the leaves are firm, put them back in the bag and steam for another 2-3 minutes. Carefully trim the leaves, removing all the thickening. They should be very soft, but not torn.
    Preparation of cabbage leaves: Cut the cabbage stalk. Put the plug in a grocery bag and put it in the microwave (800 W) for 15 minutes. Take it out of the bag and put it under a stream of cold water - cabbage leaves will open like a flower. If the leaves are firm, put them back in the bag and steam for another 2-3 minutes. Carefully trim the leaves, removing all the thickening. They should be very soft, but not torn.
  2. Add all the listed ingredients, except broth, butter and dill, to the minced meat.
    Add all the listed ingredients, except broth, butter and dill, to the minced meat.
  3. Mix well and leave for 2 hours.
    Mix well and leave for 2 hours.
  4. Method #1: Lay out the cabbage leaf, if it is short, put another overlap. From the very edge, lay out a thin groove of minced meat.
    Method #1: Lay out the cabbage leaf, if it is short, put another overlap. From the very edge, lay out a thin groove of minced meat.
  5. And twist the sausage tightly.
    And twist the sausage tightly.
  6. Twist the cabbage rolls with a snail.
    Twist the cabbage rolls with a snail.
  7. Method #2: Everything is the same as in the 1st, but cut into strips.
    Method #2: Everything is the same as in the 1st, but cut into strips.
  8. Method #3: Cut the cabbage leaf into strips and put the minced meat on the edge, folding it into a triangle.
    Method #3: Cut the cabbage leaf into strips and put the minced meat on the edge, folding it into a triangle.
  9. That's how they turn out.
    That's how they turn out.
  10. I've done a little bit of everything. Put the cabbage rolls in a heat-resistant baking dish, greased with oil.
    I've done a little bit of everything. Put the cabbage rolls in a heat-resistant baking dish, greased with oil.
  11. Pour in 300 g of vegetable broth and put whole sprigs of dill on top. Cover the mold tightly with foil on top. Bake in preheated oven to 190*In the oven for 50 minutes. Remove the foil, remove the dill and bake for another 10 minutes until golden brown.
    Pour in 300 g of vegetable broth and put whole sprigs of dill on top. Cover the mold tightly with foil on top. Bake in preheated oven to 190*In the oven for 50 minutes. Remove the foil, remove the dill and bake for another 10 minutes until golden brown.
  12. Method #4: From the remaining cabbage and minced meat, I wrapped small cabbage rolls, designed for one bite, in a more traditional way. Put them in a saucepan and pour 200 ml of broth, put sprigs of dill on top and press down 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 cabbage rolls, designed for one bite, in a more traditional way. Put them in a saucepan and pour 200 ml of broth, put sprigs of dill on top and press down 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, to which add dill and garlic.
    Serve cabbage rolls with yogurt or sour cream, to which add dill and garlic.
  14. Soft, tender, they just melt in your mouth, I highly recommend them!
    Soft, tender, they just melt in your mouth, I highly recommend them!
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