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Stuffed Cabbage Leaves

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Ingredients
  Cabbage head 1 Large, cored
  Yellow split peas 1⁄4 Cup (4 tbs)
  Water 1 Cup (16 tbs)
  Minced beef 1 Pound
  Onion 1 Medium
  Rice 1⁄4 Cup (4 tbs)
  Pepper 1⁄4 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Water 1 1⁄2 Cup (24 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Chopped parsley 1⁄2 Cup (8 tbs)
  Vinegar 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) In a pot, boil salted water and place the cabbage.
2) Put the lid on and cook until almost tender do not to over-cook it.
3) Pour off the water and separate the leaves and cut out midribs.

MAKING
4) In a saucepan, place the yellow split peas with water.
5) Cook for 30 minutes or until cooked well.
6) In a bowl, place the minced beef with onions, rice, parsley, cooked split peas, and seasoning and mix well.
7) Place cabbage leaves over clean working table.
8) Put a tablespoon of meat mixture on each leaf.
9) Roll each leaf and shape into finger-shaped parcel.
10) Cover the bottom of a pan with cabbage leaves that could not be used.

FINALIZING
11) Arrange the stuffed leaves over the cabbage leaves placing any remaining leaves between layers.
12) Gently stream the water over cabbage leaves and simmer for 35 minutes.
13) In a bowl, mix together sugar and vinegar.
14) Stream the vinegar mixture over cabbage parcels and allow to cook for another 20 minutes.

SERVING
15) Carefully lift the cabbage parcel, place on a serving plate and serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Cabbage
Preparation Time: 
25 Minutes
Cook Time: 
95 Minutes
Ready In: 
0 Minutes
Servings: 
6

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