Amulet Cabbage Wrap

Again, we got a delicious recipe from Seda, again from Samsun. His mother wrapped cabbage for us and told us how to wrap it one by one with pictures.

We say hello to your hands, we are waiting for the continuation of these wonderful recipes :)

Materials:

• 1 large cabbage
• 6 pieces of onion
• 3 tea glass of rice
• 2 tea glass of olive oil
• 1 cup of pine nuts
• 1 teaspoon of currants
• 1 teaspoon of cinnamon
• 1 teaspoon of allspice
• 1 teaspoons of sugar
• 1 teaspoons of mint
• 1 bunch of dill
• 1 bunch parsley
• 2 lemon
• 1 tea spoon black pepper
• Salt

How to Make Muska Cabbage Wrap Recipe?

1. Sort and wash the rice and soak it in salted warm water for half an hour.
2. After peeling the onions, finely chop them in half moon shapes. Sort the currants and soak them in warm water. Take the rice in the strainer. Put the olive oil in a saucepan and fry the pine nuts until they turn pink, then add the chopped onion and mix it with a colander over medium heat until it turns pink. Add the rice to the ingredients and fry for another five minutes.
3. At the end of this time, add currants and add a glass of hot water. After adding salt and sugar to your ingredients, close the lid and cook until the water is gone and let it brew. Sprinkle the chopped parsley and dill on top. Add cinnamon, allspice, black pepper, mint and the juice of one lemon and mix well.
4. Fill a pot halfway with water and add a handful of salt, put it on the fire and bring it to a boil.
5. Meanwhile, carve out the cob of the cabbage with a knife. Put it in boiling water with the cut side down, cover it and boil it for two to three minutes and turn it upside down. The point you should pay attention to here is to ensure that the leaves do not cook. To prevent this, you should open the softened leaves with the help of a colander and ladle, pour boiling water between them, and transfer the softened leaves to another container filled with cold water.
6. In order to ensure that all leaves are boiled equally, you should take each leaf that has softened and put it in cold water. After the leaves are drained, carefully remove the veined parts and cut into 8-9 cm pieces.
7. Cover the bottom of the pot with torn leaves. Take the leaf in your left hand, put one or half a tablespoon of the stuffing you have prepared on it, and wrap it like an amulet. When wrapping the stuffing, make sure that they are all the same thickness and the same length.
8. Arrange the wraps neatly in the pot and cover with the remaining leaves and cover with a plate. Add enough water to pass half of the stuffing, close the lid and bring to a boil.
9. Cook on low heat for 25-30 minutes until the water is completely absorbed. Another point to be considered while cooking the wrap is that you need to follow the cooking. Although the average cooking time of this dish is 25-30 minutes, in some cases it may take more or less than this time. Because the cooking time may vary depending on the quality of rice and cabbage.