Stuffed Cabbage Leaves - Vegan Traditional Anatolian Lahana Sarmasi
Ingredients:
- Cabbage (1 Piece)
- Rice (600ml- 3 Watercup)
- Onion (3 Pieces)
- Garlic (4 Cloves)
- Olive Oil (100ml - 1/2 Watercup)
- Tomato Paste (2 Tablespoons)
- Pomegranate Syrup (1 Tablespoon)
- Salt (2 Teaspoon)
- Black Pepper (1 Teaspoon)
- Paprika Powder (1 Teaspoon)
- Dried Mint (2 Teaspoon)
- Hot Water (200ml - 1 Watercup)
How to Cook Stuffed Cabbage Leaves? Vegan Anatolian Traditional Rice Stuffed Cabbage Leaves Delicious Food (Recipe)
- Pull off the cabbage leaves.
- Put 1 liter of water in pot, then boil.
- Put cabbage leaves in pot and boil both sides.
- After leaves are boiled, take leaves and put it on the tray. Wait until they get room temprature.
- Chop onions finely.
- Chop garlic cloves finely.
- Add olive oil in another pot, then add chopped onions and chopped garlic cloves.
- Roast onions and garlics until they get pinkish color.
- Add tomato paste, pomegranate syrup, salt, black pepper, paprika powder and stir well.
- Add rice and 1 watercup of water in pot and stir well.
- Cook with medium heat until rice absorbs all the water in the pot.
- After rice absorbs the all water in the pot, turn off the heater and add dried mint top of it. Stir well.
- Wait until cooked mixture gets room temprature.
- Lay the cabbage leaves and put 1 tablespoon of our mixture on a cabbage leave.
- Roll the leave, like in the picture. Do it for all the leaves.
- Put leaves in another pot horizontally.
- Add 2 Tablespoon of olive oil top of the pot.
- Add water 2-3cm above the rolls.
- Add 1.5 teaspoon of salt in pot.
- Put medium size plate top of the rolls to prevent rolls can't open when they cooking.
- Cook with medium heat.
Enjoy it!
Have you ever tried Sourish Soup?
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