Stuffed White Cabbage Rolls
Ingredients
- 1 white cabbage (approximately 1600 grams)
Filling
- 1/2 cup vegetable oil
- 4 onions
- 1 clove garlic
- 1 tablespoon pepper paste
- 1 teaspoon cumin
- 1 teaspoon red pepper flakes
- 1.5 cups rice
- slightly less than 1 cup bulgur
- half bunch fresh dill
- 1/2 cup water
Cooking liquid
- 1/2 cup olive oil
- 1 level tablespoon tomato paste
- 2.5 cups water
Garnish
- 1/4 cup olive oil
- 1 teaspoon dried mint
Preparation
Heat the vegetable oil in a pan, add onions and sauté until golden, grate the garlic, add pepper paste and sauté, then add the spices.
Add bulgur and rice, mix well, add water, let it steam for 10 minutes, add fresh dill and mix thoroughly.
Cut the core of the cabbage, boil in hot water until leaves soften, remove leaves one by one, cut to size, stuff with the filling and roll.
Line the pot bottom with cabbage leaves or a dolma lid, arrange the rolls, place a plate on top to weigh them down.
In a small pot, heat olive oil, add tomato paste and sauté well, add water, pour over the rolls, cover the pot, bring to a boil, reduce heat to medium and simmer for 1.5 hours, checking occasionally.
In a small pan, heat 1/4 cup olive oil, add dried mint, heat until fragrant, and drizzle over the rolls.
Tips
The dish tastes better as it sits and the flavor multiplies when eaten cold the next day.
