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The ingredients needed to cook Stuffed_cabbage_in_olive_oil_pomegranate_sauce:
- Prepare 1 of cabbage approximately 2 kg.
- Take 1.5 cup of Egyptian rice - washed and strained.
- Provide 1 of large tomatoes - diced.
- Provide 1 of onion - diced.
- Use 1/2 cup of parsley - chopped.
- Use 1/2 tsp of mint flakes.
- Prepare 1/4 tsp of 7 spices.
- Use 1/4 tsp of chilli powder.
- Get 1/2 tsp of salt.
- Prepare 4 tbsp of olive oil.
- Take 4 tbsp of pomegranate molasses.
- Prepare 1/3 cup of lemon juice.
Steps to make Stuffed_cabbage_in_olive_oil_pomegranate_sauce:
- In a deep bowl, place the rice, parsley, tomatoes, onions, mint flakes 7 spices, chilli, salt, olive oil mixing all the filling ingredients until all has combined. Set aside.
- In a suitable saucepan with salted water, bring the cabbage to a boil, rotating occasionally.
- Remove cabbage from boiling water, then strain. Allow to cool.
- Separate the ribs from the leaves and arrange in the bottom of the pot for cooking.
- Sort out the cabbage leaves based on size as desired.
- On a smooth surface, or table begin to lay the cabbage leaf. Stuff with a appropriate amount of filling, then fold from one end, or two ends and roll.
- Stuff the rest of the cabbage the same way until all quantity has been used.
- Stack the rolled cabbage over the cabbage ribs, previously arranged in the bottom of the pot.
- Add pomegranate molasses, lemon juice and submerge with water.
- Place a heavy dish on the pot surface, so as the the cabbage leaves don’t move or over bloom during cooking.
- When boiling, leave the pot on low heat, for approximately 1.5 hour hours or until the rice has cooked inside the stuffing.
- Remove from heat, strain any extra liquids. Transfer stuffed cabbage rolls onto your choice of serving dish..
- Serve hot or cold as desired, next to salad and yougurt.
- By: Bilal Attar.
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