Cabbage Wrap with Olive Oil
Cabbage wrap with olive oil is one of our family's favorite dishes. Unfortunately, the wrapper on the wrap made by my late grandmother hasn't arrived yet (I'm trying to get the closest flavor to the experiment). When I bought cabbage from the market, I only had fragrant sweet or sweet wrap in my mind.
This is how I used the leftovers from the grapes and pistachios I bought for Ashura. My grandmother's sauerkraut would have been pretty sweet, not sour or bitter. Therefore, I adjusted the salt and sugar according to the taste of the mortar I prepared.
We have some tricks to consider when making stuffed cabbage. First of all, when choosing cabbage, make sure to choose large ones, and when choosing, make sure that it is hollow, that is, hollow. If you say you can't understand, be sure to tell the seller that you will make stuffed meat (also indicate that you will be sour next week if he gives you something useless :)
After cooking the cabbage mortar, spread it in a bowl and add the parsley after the mortar has cooled. In this way, the refreshing taste of parsley is felt more.
To prevent the cabbage leaves from opening and falling apart during cooking, place a porcelain plate close to the size of the pot you are cooking on top of the stuffing.
Add some salt, sugar, olive oil and lemon juice to the water in which you will cook the cabbage rolls. Thus, the leaves will be as delicious as the inside.
Love…
Ingredients for Cabbage Wrap Recipe with Olive Oil
- 1 large cabbage
- 1 tablespoon of salt
- 3-4 liters of water
For the stuffing:
- 2 large onion
- Half tea glass of olive oil
- 2 cups of rice
- 4-5 tablespoons of pine nuts
- 5 tablespoons of currants
- 2-3 tablespoons of granulated sugar
- 1,5 teaspoon of allspice
- 1 teaspoon freshly ground black pepper
- 1 teaspoon of cinnamon
- 1,5-2 teaspoons of salt
- 4 tablespoons of chopped parsley
Fabrication:
- Cut out the stem of your cabbage with a knife. In a pot the size of your cabbage, add the water you boiled in the kettle. Add salt and continue to boil the water.
- Boil the hollow part of the cabbage for 4 minutes first. Then turn it upside down with the help of a spoon and boil it for 3 more minutes, take it to a strainer and run it through cold water.
- Put the currants in hot water and wait for 15 minutes.
- While the boiled leaves are drained, drain the rice after washing it with 1-2 waters. Peel the onions and finely chop the piyaz, add the oil and onions in another pan and fry for 1 minute, add the pine nuts to the roasted onions and fry until the onions turn pink.
- Add the rice to the pinking onions and continue frying. Finally, add the spices and the strained currants and add 2,5 cups of boiling water. Cook on low heat with the lid closed until the rice water is absorbed.
- Spread the cooked stuffing on a bowl or tray. When it cools down, add the chopped parsley and mix.
- Divide the cabbage leaves into 2 parts according to their size, remove the middle vein with the help of a knife so that they can be wrapped properly.
- Set aside some torn and thick cabbage leaves for the bottom of the pot. Wrap the leaves you prepared by putting 1 teaspoon of mortar. Continue wrapping until the leaves or mortar are gone.
- Lay the cabbage leaves you have separated at the bottom of the pot. Arrange the stuffing tightly in the pan. When the wrapping process is finished, cover a porcelain plate by turning it upside down.
- 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 hot water to cover the stuffing by 1 finger from the side of the pot.
- First cook it on medium heat, after the water boils, on low heat with the lid closed (by checking the water from time to time) for about 40 minutes. When the dolmas are cooked, turn off the stove and wait until they reach room temperature with the lid closed.
- Serve cold or warm.
It's a great recipe, I'm making stuffed cabbage for the first time, photos are fully cooked, it's only been cooked for 40 minutes, I just put the water in a way that it's still a little over the top as you said, but I hope it won't be too watery, your blog is very fun... Thank you, take it easy :)
It's the first time I'm writing a comment on a blog because I couldn't resist, when I made this recipe of yours, my father and mother said that they had never eaten such good cabbage rolls in my life. You are super!!!
Hello, Ms. Nilay, about how many kilos of stuffing comes out according to this recipe? Happy holidays..
Use mint or dill, not parsley.
Ms. Nilay, as always, your photos are beautiful, thank you. When it comes to wrapping, whether it is leaf wrap or cabbage wrap, it requires plenty of onions, and the onions should be cut into small pieces. and it should be well roasted, the color of the rice should be lightly browned. Also, we should not forget the new spring, which is indispensable for wrapping. As for the first cooking of the rice, 2 glasses of water is too much in the first cooking. 1.5 cups is enough, it should be slightly fluffed and that's it. You will use one or two more glasses of water when cooking from the back, these wraps will be mush. Think about it like this; You are making pilaf with two glasses of rice, would you use 4,5 glasses of water? This is the same thing. I agree with Ms. Aysel, she's right. Good luck with your hands though.
You cook the rice, that is, the stuffing, until the water runs out first, and you cook the cabbage for 40 minutes.
Doesn't the rice melt with this cooking?
We put less water in rice, it comes to the tooth that is not fully cooked. Cabbage is also boiled in advance, 40 minutes is the longest that can be predicted, you need to check it from time to time and take it when it is cooked.
Now I have prepared the leaves and the mortar, I am waiting for it to cool, but the mortar smells like too much cinnamon, I hope it will be good
I love it… your explanation and pictures are very nice… my mother used to make the cabbage rolls well… I can’t do it much… I wonder if I should try it again :)))) fizceyemekler
Nilay Hn. On your site, both your narration, your presentation and your photos look super, we follow you with pleasure.
Thank you Ms. Ayfer :) Best regards…
Good luck, lots of onions are chopped for stuffing and wrapping, but also finely and small.
About 2 onions per 10 cups of rice.
Thanks. I can't handle that many onions, 2 large diced onions are enough for this recipe.
HEALTH ON HIS HANDS NILAY LOOKS VERY BEAUTIFUL. MY LATE MOM WAS MADE IN THE SHAPE OF Amulets, CABBAGE AND chard wraps…HEALTH AGAIN.
Thank you Deniz :) It is also very beautiful in the form of an amulet :)
I love it so much, good luck :)
Thanks :) One of my favorites :)