Meaty Cabbage Wrap

Hello Dear Friends,

I think I'm sharing the last cabbage recipe of the season with you. Kapuska food, sauerkraut with cilantro Then we ate a lot of cabbage this winter when we prepared it from the old ones. I Cabbage Roll with Olive Oil As a matter of fact, I like it more than meat, but this time we prepared the wraps with my aunt's recipe and I really liked it. Those who are considering preparing cabbage rolls and those who are afraid to prepare it for the first time should definitely try this recipe.

Now let's get to the most asked question...

How to choose green cabbage?

• The wrapper cabbage should not be small as you get for kapuska, at best it should be medium size. Do not think that the large size is not consumed in our house. You can prepare sauerkraut or kapuska from them. In other words, you can cook at least 1 kinds of food and keys in 2 week. You can even add it to vegetable soup from the clippings.
• When choosing the cabbage, it should be flexible when you press it on, if you buy it from the market, the marketer immediately presses it and gives you a suitable one by saying this is a good sister etc. If you are going to buy it from the market, you can press it as I said.
• Do not try to use veined leaves when wrapping, just in case it is wasted. You can't wrap it well and it won't be good even if it is cooked. Instead, you can sort it out and lay it under the wrap pot as we did.

Video Description of the Recipe:

Ingredients for Meat Cabbage Wrap Recipe

• 300 g medium fat ground beef
• 1 Turkish coffee cups rice
• half a tablespoon of tomato paste
• half a tablespoon of chili paste
• half a bunch of parsley
• 2 small onions
• 1 tea spoon black pepper
• 1 sweet spice salt

For the sauce:

• 1 tablespoon tomato paste (mixed)
• 1 tablespoons of margarine
• half a liter of water

How to Make Meat Cabbage Wrap Recipe?

1. If your cabbage is large, cut it into 4 parts, if it is medium-sized, cut it into 2 parts. Cut off the cob and separate the leaves that you will use for wrapping. (You can evaluate the belly parts by making kapuska or sauerkraut.)
2. Cook for 1-2 minutes in boiling water to which you have added salt, until slightly softened.
3. Put the boiled leaves in cold water. (We're doing this to stop the cabbage from softening further with the heat.
4. For the stuffing, finely chop the onion and parsley. Add it to the ground beef you bought in a deep bowl.
5. Add the tomato paste, rice, vegetable oil, black pepper and salt and knead until completely mixed.
6. Clean the veined parts of the cabbage leaves that you boiled and strained with the help of a knife. Place the veined parts you removed at the bottom of the pot.
7. Slice the cabbage leaves in the sizes you will wrap them. Take some of the meat filling and wrap the cabbage.
8. Arrange the wraps so that there are no gaps in the pot, and do this until all the leaves are gone.
9. Fry the margarine and tomato paste in a saucepan. Add some water and optionally salt.
10. Put a plate in the pot so that the leaves do not open. Add the water to the pot.
11. Cook on high heat until it boils, after boiling, on low heat until the sprouts are soft.