Stuffed Cabbage with Olive Oil

One of the most popular recipes is the cabbage roll with olive oil. Although some do not like currants and pine nuts in olive oil stuffing, I think there should be plenty of both ingredients.

You can use the juice of the boiled cabbage leaves to cook the stuffing, but I don't prefer it because it smells too much.

There is another alternative, instead of using the water of the boiled cabbage for stuffing, you can keep it in the refrigerator and drink 1 glass of water on an empty stomach every morning and use it as a slimming tea. Thus, you can easily burn the calories you take without being full.

Love…

• 1 small cabbage
• 1 sweet spice salt
• 1 liters of water

For the stuffing:

• 2 medium onion
• Half tea glass of olive oil
• 1,5 cups of rice
• 2 teaspoons pine nuts
• 3 teaspoons of currants
• 1 tablespoons of granulated sugar
• 1 teaspoons of dried mint
• 1 teaspoon of allspice
• 1 tea spoon black pepper
• 1 teaspoon of cinnamon
• Salt
• Dill and parsley upon request

How to Make Stuffed Cabbage with Olive Oil (Grape) Recipe?

1. Put the water in the pot where you will boil the cabbage leaves and bring it to a boil, add salt while it is boiling.
2. Separate the cabbage into leaves and boil them in boiling water until soft (about 3-4 minutes). Strain the boiled cabbage leaves and wait for them to cool.
3. Drain the rice after washing it with 1-2 waters. Peel and finely chop the onions, take the oil and onions in another pan and fry them for 1 minute, add the pine nuts to the roasted onions and fry until the onions turn pink.
4. Add the rice to the pinking onions and continue frying. Finally, add the spices and currants and add 2 cups of boiling water. Cook on low heat with the lid closed until the rice water is absorbed.
5. Divide the cabbage leaves into 2 parts according to their size, cut off the main vein so that it wraps properly.
6. Reserve some of the cabbage leaves for the bottom of the pot. Wrap the leaves you prepared by putting 1 teaspoon of mortar. Do the same until the leaves or mortar are gone.
7. Lay the cabbage leaves you have separated at the bottom of the stuffing pot. Arrange the stuffing tightly in the pan. When the wrapping process is finished, cover a porcelain plate by turning it upside down.
8. Boil water to cook the dolma. After adding a little salt, a little sugar and the juice of half a lemon to the water, add enough water to cover the stuffing by 1-2 inches from the side of the pot.
9. Cook on medium heat, after the water boils, on low heat and with the lid closed for about 40 minutes. Serve cold.