How to Prepare Stuffed_cabbage_in_olive_oil_pomegranate_sauce

Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, stuffed_cabbage_in_olive_oil_pomegranate_sauce. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper. Ginger Lemon Ricotta stuffed Cabbage Rolls eat in my kitchen. Roll into a tight cylinder, folding in ends.

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Steps to Prepare Stuffed_cabbage_in_olive_oil_pomegranate_sauce

To get started with this particular recipe, we must prepare a few ingredients. You can cook stuffed_cabbage_in_olive_oil_pomegranate_sauce using 12 ingredients and 14 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Stuffed_cabbage_in_olive_oil_pomegranate_sauce:

1. Take 1 cabbage approximately 2 kg
2. Get 1.5 cup Egyptian rice - washed and strained
3. Prepare 1 large tomatoes - diced
4. Make ready 1 onion - diced
5. Take 1/2 cup parsley - chopped
6. Get 1/2 tsp mint flakes
7. Get 1/4 tsp 7 spices
8. Prepare 1/4 tsp chilli powder
9. Make ready 1/2 tsp salt
10. Make ready 4 tbsp olive oil
11. Make ready 4 tbsp pomegranate molasses
12. Make ready 1/3 cup lemon juice

Roll up and tuck in the cabbage at both ends. Cover the stuffed cabbage rolls with the remaining tomato sauce and place the filled baking dish on a sheet pan. Pomegranate molasses adds a fruity, dark note to an easy barbecue sauce that's great for brushing on grilled meats or using as a marinade. Fold in edges of leaf; roll up.

Instructions

Instructions to make Stuffed_cabbage_in_olive_oil_pomegranate_sauce:

1. 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
2. In a suitable saucepan with salted water, bring the cabbage to a boil, rotating occasionally
3. Remove cabbage from boiling water, then strain. Allow to cool
4. Separate the ribs from the leaves and arrange in the bottom of the pot for cooking
5. Sort out the cabbage leaves based on size as desired
6. 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
7. Stuff the rest of the cabbage the same way until all quantity has been used
8. Stack the rolled cabbage over the cabbage ribs, previously arranged in the bottom of the pot
9. Add pomegranate molasses, lemon juice and submerge with water
10. Place a heavy dish on the pot surface, so as the the cabbage leaves don’t move or over bloom during cooking
11. When boiling, leave the pot on low heat, for approximately 1.5 hour hours or until the rice has cooked inside the stuffing
12. Remove from heat, strain any extra liquids. Transfer stuffed cabbage rolls onto your choice of serving dish.
13. Serve hot or cold as desired, next to salad and yougurt
14. By: Bilal Attar

Baked in the oven, with sauce on them and covered for one hour. Also cooked sausage and the rice before mixing with. Higher in vitamin C than its green sibling, red cabbage makes this dish super nutritious, not to mention light Vitamin C-packed brussels sprouts roast in honey and olive oil before being scattered over the pizza Wrapped in curly cabbage leaves and baked with tomato sauce, quinoa replaces beef as the. Combine cabbage, green onions, pomegranate seeds, mint and coriander in a large bowl. To make dressing, combine pomegranate molasses, extra virgin olive oil and salt and pepper to taste in a screw top jar.

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