Amulet Stuffed Cabbage Recipe

Ingredients:

For the Filling:
	White Cabbage	1/2	Qty
	Water	4	Cup

For the Internal Mortar:
	Ground Beef (Medium Fat)	100	Grams
	Dry Onion (Planed)	1	Qty
	Rice (Washed)	1	Half Cup
	Tomato (Grater)	1	Qty
	Tomato Paste	1	Tsp (large)
	Parsley (Finely Chopped)	1/2	Bunch
	Salt	1	Tsp
	Black Pepper	1/2	Tsp
	Dried Mint	1	Tsp
	Cumin	1	Tsp

For the Sauce:
	Tomato Paste	2	Tbsp
	Liquid Oil	2	Tbsp
	Fine Salt	1	Half Tbsp

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Instructions:

1. Cut off the middle root part of the cabbage and let the leaves drain through plenty of water.
2. Add 1 tablespoon of salt to 3-4 glasses of water, boil the cabbage leaves for 2-3 minutes, rinse with cold water and strain.
3. On the other hand, for the stuffing, chop the onion very finely.
4. Take the ground meat and onions, the rice you have washed and drained, the peeled and grated tomato in a deep bowl, add the spices and salt, chopped parsley and mix well.
5. Take the softened cabbage leaves on a cutting board, cut off the hard middle veins and cut them into 4 finger-wide strips.
6. Put a tablespoon of the stuffing on the side of the cabbage leaves and fold them from right to left and left to right to form an amulet.
7. Place the unwrapped pieces of cabbage on the bottom of a flat pan.
8. Place the amulet stuffed cabbage neatly in the pot.
9. Dissolve the tomato paste in 2 glasses of hot water, add oil (you can also use butter instead of oil) and salt and pour over your stuffing.
10. Cover them with the remaining cabbage leaves, place a ceramic plate so that they do not open and close the lid. Cook on low heat for 20-25 minutes in a controlled manner.
11. Let the stuffed stuff you take from the fire rest for 10 minutes. Transfer to serving plates and serve hot with garlic yoghurt. Bon Appetit!
12. Note: If you wish, you can garnish your stuffing by burning hot pepper and mint in butter during the serving phase.

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