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
How to Make Cabbage Wrap Recipe with Olive Oil?
- 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.