How to make stuffed cabbage in detail
Ingredients for stuffed cabbage
- 1 small boiled cabbage
- Amount of raw or dark mixture (stuffed mixture)
- A tablespoon of margarine or a tablespoon of oil
- A glass of tomato juice
- Boiling water
- A pack of dill
- A large onion
How to make stuffed cabbage
- Chop the dill and add to the cabbage stuffing mixture.
- The thick veins of the boiled cabbage leaf are cut with a knife, then the paper is cut into rectangles or medium squares.
- Put a little mixture on the pieces and wrap them in the form of fingers.
- Cut the onion into rings, cover the bottom of the drum with it, and put the cabbage fingers in a regular pile on top of the onion.
- Tomato juice is poured over it, and enough water to cover the cabbage.
- Season the liquid with salt and place on the surface a small dish or drum lid.
- Add ghee or oil if using a dark mixture and raise the drum over high heat until it boils
- Cool down the fire and let it boil about three quarters of an hour until cooked.
- It is laid out on a flat Chinese dish and served hot to the table or cold in case of darkness.
Spices for stuffed cabbage
- Dry coriander
- Dry thyme
- Powdered ginger
- Garlic powder
- Powdered mint
- Finely ground cumin
- Onion powder
- Chinese kebab
The method of settling stuffed cabbage
- In order to be sure of the standard and the amount of water or soup suitable for settling the stuffing, it is necessary to calibrate the amount of rice that was put in the stuffing; so that it is the same standard of water or soup.
- Make sure that the amount of soup put to settle the stuffed cabbage reaches only half of the amount in the solution; so as not to cause the stuffed to be kneaded due to an increase in the amount of water or become dry from lack of water or soup.
- When you put the soup on the stuffing, make sure that the soup is hot and has all the spices on it so that it does not take time to heat up, which may cause the stuffing to be kneaded without settling it.
- Pour the soup on the side of the drum, so as not to get inside the stuffing and cause the rice to come out of it.
- When the stuffing is completely settled, make sure to get rid of the excess soup in the drum by throwing it away, and the rest of the stuffing is not left in it; we may leave it until all the water is absorbed over low heat.
- As for the level of fire required to settle the cabbage stuffing, the drum must be placed without a lid on a very high heat first gluten, then it is covered, and the gluten is left on high heat for another time, then we let it finish settling while covered on a very low heat so as not to burn, and you have to monitor it.
- Do not serve cabbage stuffed hot, but leave it to cool down and then serve, especially cabbage stuffed, so that its leaves do not bloom and disintegrate with heat and movement.
Secrets of stuffed cabbage
- When blanching cabbage leaves to make stuffed, blanch it half-blanched, so as not to run into water, put it in boiling water and salt on the fire for no more than two minutes.
- Cut the cabbage leaves in one size to preserve the shape and size of the stuffed fingers.
- Put the cabbage stuffed stuffing in the middle of the sheet, make sure that the amount of stuffing is the same on each cabbage leaf.
- Roll out the stuffing rice and put an appropriate amount in each cabbage leaf, do not put too much stuffing.
- To keep the stuffing from burning, put chopped cabbage veins, carrot or potato chips on the floor of the drum to protect the stuffing.
- When stacking the stuffed cabbage in the drum, stack a row lengthwise and a row crosswise or in a round shape, so as to keep the stuffed flat.
- Pour the soup on the stuffed, and the stuffed is completely covered in the drum.
- To settle the stuffing well, make the fire high to boil the soup, and after the first gluten, turn it down and leave it on low heat.
- Pour the stuffed mixture well, do not leave any liquids in it and filter the rice to ensure that the rice is flat and the drum becomes rolled.
Tags
Egyptian recipes