Armenian Stuffing For Cabbage Leaves Recipe
Try out the easy-to-make Armenian Stuffing For Cabbage Leaves. Enjoy the side dish at any party and let us know how you liked it!
Ingredients
| Cabbage | 1 Large | |
| Olive oil | 1/2 Cup (16 tbs) | |
| Onion | 2 1/2 Cup (16 tbs), chopped | |
| Raw rice | 1/2 Cup (16 tbs) | |
| Parsley | 1/2 Cup (16 tbs), finely chopped | |
| Raisins | 1/4 Cup (16 tbs) | |
| Pistachio nuts | 1/4 Cup (16 tbs) | |
| Tomato Paste | 1/4 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Allspice | 1/4 Teaspoon | |
| Cinnamon | 1/4 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| 2 cups chicken stock or canned chicken broth | ||
Directions
1. Prepare the cabbage for stuffing
2. In a skillet heat the oil, add the onion and cook gently until golden brown. Add the rice and cook, covered, over low heat one-half hour. Stir occasionally.
3. Add the remaining ingredients except the cabbage and stock and cook five minutes longer.
4. Strain the liquid into a heavy round casserole. Stuff the cabbage leaves with the rice mixture.
5. Arrange the stuffed leaves in the casserole and weight down with an inverted plate that fits loosely inside the casserole. Add enough chicken stock to reach the rim of the plate and simmer until done, about thirty minutes.
2. In a skillet heat the oil, add the onion and cook gently until golden brown. Add the rice and cook, covered, over low heat one-half hour. Stir occasionally.
3. Add the remaining ingredients except the cabbage and stock and cook five minutes longer.
4. Strain the liquid into a heavy round casserole. Stuff the cabbage leaves with the rice mixture.
5. Arrange the stuffed leaves in the casserole and weight down with an inverted plate that fits loosely inside the casserole. Add enough chicken stock to reach the rim of the plate and simmer until done, about thirty minutes.
Chef
