Stuffed Cabbage with Vegetables
Ingredients
- 1 medium head of cabbage, boiled
- 2 cups short-grain rice, washed and soaked
- 3 medium onions, chopped
- 2 cloves garlic, chopped
- 1 medium sweet red pepper, chopped
- 1 medium sweet green pepper, chopped
- 1 cup parsley, chopped
- 4 tablespoons mint, chopped
- 4 medium tomatoes, chopped
- 3 tablespoons pomegranate molasses
- 3 tablespoons oil
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons tomato paste
Preparation
Drain the rice from soaking water, place it in a large bowl, add onion, garlic, peppers, parsley, mint, tomatoes, pomegranate molasses, oil, salt, black pepper, and mix well.
Get a large pot.
Take a cabbage leaf, remove the thick vein, place it in front of you, put about 2 tablespoons of filling, roll it into a small roll, place in the pot, and continue until all are done.
Cover the cabbage rolls with water, add about 2 teaspoons of salt, add tomato paste, place a weight, bring to a boil on medium heat, reduce heat, and simmer for an hour until water evaporates, then arrange on a serving dish.
