Meatless Cabbage Rolls (Cabbage Stuffed with Olive Oil) Recipe
Cabbage, one of the most economical and accessible vegetables of the winter season, contains high vitamins, minerals and fiber. In Anatolian cuisine, stuffed wraps are made without meat, with bulgur, plenty of mint and tomato paste, and consumed hot. As a cold starter, olive oil can be preferred. You can find both forms of it on our website in our recipes titled "Cabbage Stuffed". The choice is yours. Enjoy your meal! .
Ingredients:
For: 4 People
Prep: 45 Min
Cook: 30 Min
| White Cabbage | 1/2 Qty |
| Dry Onion (Big Size) | 2 Qty |
| Olive Oil (Riviera) | 1 Half Cup |
| Broken Rice | 1 Cup |
| Currants | 40 Grams |
| Granulated Sugar | 1 Tsp |
| Pine Nut (Optional) | 1 Package |
| Black Pepper | 1 Tsp |
| Allspice | 1 Half Tbsp |
| Cinnamon Powder | 2 Tsp |
| Fine Salt | 1 Half Tbsp |
| Lemon Juice (Fresh-squeezed) | 1/2 Half Cup |
| Parsley | 1/2 Bunch |
Steps:
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Peel the onions and chop them thinly. Wash the rice, rinse it in water and drain it.
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Remove any waste from the currants, wash them, put them in a bowl and pour enough hot water to cover them. Let it sit for at least 10 minutes.
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Heat the olive oil (or flower oil) in a shallow pan and add the onions. (If you are going to add peanuts, add the peanuts and fry them at this stage.) When the onions become transparent and pink, add the rice and fry them together for 4-5 minutes.
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Add 1-1.5 cups (enough to cover) hot water to the roasted stuffing, put it on low heat and close the lid. When the water is absorbed, remove it from the heat, cover it with a paper towel and leave it to rest. Add finely chopped parsley, salt, sugar and spices to the rested stuffing and mix. Close the lid again and let it cool.
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On the other hand, boil the reserved cabbage leaves in plenty of salted water until they become slightly soft. Rinse and place in a bowl filled with cold water (ice).
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Drain the cabbage leaves and lay them on a cutting board. Cut the veins in the middle and remove them.
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Put 1 teaspoon of stuffing in the middle of the cabbage leaves and wrap it around the size of your thumb, without squeezing it too tightly. Lay the pieces of cabbage neatly on the bottom of a shallow pan. Place your stuffed vegetables neatly back to back. Pour lemon juice over them.
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Place the remaining pieces of cabbage on top of your stuffed vegetables and cover them with a flat porcelain plate. Add 1.5 glasses of hot water (to prevent them from opening). Cook on low heat for about 30 minutes, remove from heat and leave to cool without opening the lid.
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Carefully place the stuffed vegetables that have cooled in their pot onto a serving plate and drizzle with olive oil. You can let it rest in the refrigerator for 1-2 hours and serve it cold with finely chopped parsley and lemon. Enjoy your meal!
90 Min
