Cabbage Wrap with Pistachio and Raisins
Stuffed cabbage is a recipe that adorns our tables and is one of the most traditional tastes.
However, this recipe is not just a dish, it has also become a symbol of the unforgettable bond we establish with our mothers.
Each stuffed vine leaves tells a warm story that passed through the loving hands of the mother. We find ourselves at a table surrounded by their love with every bite.
Tips:
When choosing vine leaves, make sure that their leaves are thin and stretch when you press the middle.
While preparing the stuffing, add the spices except salt after adding the water of the stuffing so that its density does not decrease.
When arranging the vine leaves in the pot, place the dark greens at the bottom as they cook slower.
If possible, let it rest for 1 night to absorb its flavor and serve it like that.
Ingredients for Pistachio Raisin Cabbage Wrap Recipe
- 1 medium sized green cabbage
- 1 tablespoon of salt
- 3-4 liters of water (to boil the cabbage)
For the stuffing:
- 3 large onion
- 1 glass of olive oil
- 3 cups of rice
- 1 small packet of pine nuts
- 1 small package of currants
- 2 tablespoons of granulated sugar
- 1,5- 2 teaspoons allspice
- half a teaspoon of fresh black pepper
- 1 teaspoon of cinnamon
- 2 teaspoon of dried mint
- 1,5-2 tablespoons of salt
- 2 water glass of water
How to Make Pistachio Raisin Cabbage Wrap Recipe?
1. Let the rice rest in hot salted water for half an hour. Put the currants in hot water and wait for 15 minutes.
2. Remove the stem of your cabbage by carving it with a knife. Boil the upper leaves in boiling water to which you add salt, set aside, and cook the whole part upside down for about 7 minutes.
3. While the boiled leaves are draining, drain the rice. Chop the onions finely and fry them until they turn pink.
4. Add rice, pine nuts and salt and continue roasting.
5. Add 2 cups of boiling water. Add the spices, mix and cook over low heat with the lid closed until the rice absorbs the water.
6. Divide the cabbage leaves into 2 pieces according to their size, remove the vein in the middle with a knife so that they can be wrapped properly.
7. Separate some torn and thick cabbage leaves for the bottom of the pot. Put 1,5-2 teaspoons of mortar on the leaves you prepared and wrap them. Continue wrapping until you run out of leaves or mortar.
8. Place the reserved cabbage leaves on the bottom of the pot. Arrange the stuffed vegetables tightly in the pot. When the wrapping process is completed, turn it upside down and cover it with a porcelain plate.
9. Boil 2,5 cups of water to cook the stuffing. Add some salt and 1 tea glass of olive oil to the water and cook it first on medium heat, after the water boils, on low heat and with the lid closed (checking the water from time to time) for about 1,5 hours. When the stuffed vegetables are cooked, turn off the stove and wait until it reaches room temperature with the lid closed.
10. If possible, let it rest for 1 night and serve.
