Stuffed Cabbage Leaves Recipe
Stuffed Cabbage Leaves has a grand taste. Stuffed Cabbage Leaves gets its taste from cabbage mixed with rice and flavored with lemon juice. Stuffed Cabbage Leaves is inspired by many restaurants across world.
Summary
Ingredients
| Cabbage | 1 | |
| Oil | 5 Tablespoon | |
| Onion | 1 , chopped | |
| 1cm piece root ginger, peeled and chopped | ||
| Turmeric | 1 Teaspoon | |
| 450g minced lamb | ||
| Long grain rice | 75 Gram | |
| 2 tomatoes, skinned and chopped | ||
| Grated rind and juice of 2 lemons | ||
| Sugar | 2 Teaspoon | |
| Water | 150 Milliliter | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Hollow out the stem end of the cabbage and discard.
Place the cabbage in a large pan, cover with water and bring to the boil.
Remove from the heat, cover and leave for 15 minutes; drain.
Fry the onion in 2 tblspn of the oil until soft.
Add the ginger and turmeric and fry for 1 minute.
Add the lamb and fry briefly until brown.
Cool slightly, then mix with the remaining ingredients, minus the water.
Carefully remove 12 inner leaves of the cabbage.
Divide the meat mixture between these, gently squeezing out and reserving any liquid.
Shape each leaf into a packet.
Heat the remaining oil in a large frying pan, add the cabbage rolls in one layer and heat through.
Pour over the reserved liquid and water.
Cover and simmer for about 30 minutes, uncover, turn over and cook for a further 5 minutes.
Place the cabbage in a large pan, cover with water and bring to the boil.
Remove from the heat, cover and leave for 15 minutes; drain.
Fry the onion in 2 tblspn of the oil until soft.
Add the ginger and turmeric and fry for 1 minute.
Add the lamb and fry briefly until brown.
Cool slightly, then mix with the remaining ingredients, minus the water.
Carefully remove 12 inner leaves of the cabbage.
Divide the meat mixture between these, gently squeezing out and reserving any liquid.
Shape each leaf into a packet.
Heat the remaining oil in a large frying pan, add the cabbage rolls in one layer and heat through.
Pour over the reserved liquid and water.
Cover and simmer for about 30 minutes, uncover, turn over and cook for a further 5 minutes.
Chef
