Stuffed_cabbage_in_olive_oil_pomegranate_sauce. Pour the remaining sauce over the cabbage rolls. In this recipe for Polish stuffed cabbage rolls, ground pork and beef are mixed with rice, nestled in a cabbage leaf and cooked in the oven. But recipes exist where barley replaces the rice and the rolls are cooked on the stovetop until tender.
The pomegranate molasses is the secret to this delightful roast aubergine and feta vegetarian recipe. Place the aubergines cut-side up in a roasting tin along with the garlic cloves still in their skins. In a medium frypan, place olive oil and the chopped onions. You can have Stuffed_cabbage_in_olive_oil_pomegranate_sauce using 12 ingredients and 14 steps. Here is how you cook that.
Ingredients of Stuffed_cabbage_in_olive_oil_pomegranate_sauce
- You need 1 of cabbage approximately 2 kg.
- Prepare 1.5 cup of Egyptian rice - washed and strained.
- It's 1 of large tomatoes - diced.
- You need 1 of onion - diced.
- You need 1/2 cup of parsley - chopped.
- You need 1/2 tsp of mint flakes.
- You need 1/4 tsp of 7 spices.
- It's 1/4 tsp of chilli powder.
- It's 1/2 tsp of salt.
- It's 4 tbsp of olive oil.
- It's 4 tbsp of pomegranate molasses.
- Prepare 1/3 cup of lemon juice.
Saute on medium low until the onions have softened quite a bit. Place meat mixture in the center bottom portion of the cabbage leaf. Roll up and tuck in the cabbage at both ends. "Olive oil is fundamental to almost every Italian dish. Not just because it helps the sauce amalgamate, but because it adds so much flavor." "Olive oil is the base of all our ancient recipes," said Adio Provvedi, house manager and chief raconteur at Hosteria di Villalba, a rustic eatery in a wooded park.
Stuffed_cabbage_in_olive_oil_pomegranate_sauce instructions
- In a deep bowl, place the rice, parsley, tomatoes, onions, mint flakes 7 spices, chilli, salt, olive oil mixing all the filling ingredients until all has combined. Set aside.
- In a suitable saucepan with salted water, bring the cabbage to a boil, rotating occasionally.
- Remove cabbage from boiling water, then strain. Allow to cool.
- Separate the ribs from the leaves and arrange in the bottom of the pot for cooking.
- Sort out the cabbage leaves based on size as desired.
- On a smooth surface, or table begin to lay the cabbage leaf. Stuff with a appropriate amount of filling, then fold from one end, or two ends and roll.
- Stuff the rest of the cabbage the same way until all quantity has been used.
- Stack the rolled cabbage over the cabbage ribs, previously arranged in the bottom of the pot.
- Add pomegranate molasses, lemon juice and submerge with water.
- Place a heavy dish on the pot surface, so as the the cabbage leaves don’t move or over bloom during cooking.
- When boiling, leave the pot on low heat, for approximately 1.5 hour hours or until the rice has cooked inside the stuffing.
- Remove from heat, strain any extra liquids. Transfer stuffed cabbage rolls onto your choice of serving dish..
- Serve hot or cold as desired, next to salad and yougurt.
- By: Bilal Attar.
My husband's great about trying new recipes—like this one I experimented Heat large skillet over medium heat; add oil. If desired, sprinkle with fresh thyme. Full nutritional breakdown of the calories in Fried Cabbage (in Olive Oil) based on the calories and nutrition in each ingredient, including Olive Calories per serving of Fried Cabbage (in Olive Oil). Add all the ingredients except the saffron water and lime. Pomegranate sour sauce is a kind of molasses that is obtained by boiling the pomegranate juice, and it has got an agreeably tart and sour taste.