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Stuffed Cabbage Olive Oil
- 1 medium bell cabbage
- 4 medium onions
- 1.5 cups of rice
- 3/4 cup olive oil
- 1 heaping tablespoon pine nuts
- 1 heaping tablespoons currants
- 1 teaspoon dried mint
- 1 teaspoon stuffed spring
- 1 teaspoon ground cinnamon
- 1/2 bunch parsley
- 1 citric acid
- 2 teaspoon granulated sugar
- Remove the cone-shaped cutting cabbage cob
- Rinse with running water
- Sprinkle a teaspoon of salt in the middle
- 10 min Boil 3-4 cups of hot water by bringing the lower part of this
- Then cut out the middle thick damara separate the leaves
- divided into four parts according to the 3-4 size leaves
- Finely chopped onions, 1/2 cup peanut oil and put on fire with a little water
- covered for 10 minutes to mix the meantime börttür
- Wash the rice in salted hot water, soak 20 minutes ago
- The solid onion spend time cooling the wire strainer and cook for 5-10 minutes, stirring with a wooden spoon to
- Rice 1 cup water, 1 teaspoon salt, 2 teaspoons sugar, mint, make him put the water on low heat currants
- 1/2 lemon juice, spice, cinnamon and chopped parsley solid; Allow the 15 min of swelling
- Putting a spoon inside stuffed cabbage leaves to wrap the finger length
- Lay a leaf before the bottom layer on a flat pan; Sort on stuffed
- Hover over the remaining olive oil
- 1.5- Put 2 cups water
- also close to a floor of leaves on it
- beckoned, then cook until the water is absorbed slowly before firing off the cover
- Place stuffed into a serving dish cools and pot
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