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Stuffed Cabbage
Stuffed Cabbage

Before you jump to Stuffed Cabbage recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

Healthy eating is now much more popular than before and rightfully so. There are many illnesses related to a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and high blood pressure. Although we’re incessantly being advised to adopt healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. Most people typically assume that healthy diets call for much work and will significantly alter the way they live and eat. In reality, however, just making some modest changes can positively impact daily eating habits.

In order to see results, it is definitely not essential to drastically modify your eating habits. It’s not a bad idea if you desire to make considerable changes, but the most crucial thing is to gradually switch to making healthier eating choices. As you get used to the taste of healthy foods, you will discover that you’re eating more healthily than before. As you stick to your habit of eating healthier foods, you will see that you will not wish to eat the old diet.

Therefore, it should be quite obvious that it’s easy to add healthy eating to your everyday life.

We hope you got benefit from reading it, now let’s go back to stuffed cabbage recipe. You can have stuffed cabbage using 12 ingredients and 21 steps. Here is how you cook it.

The ingredients needed to cook Stuffed Cabbage:
  1. Get 1 lbs ground beef
  2. You need 1 dry onion
  3. Prepare 1 cup bulgur
  4. Provide 1 1/2 cups rice
  5. Take 1 tbs pepper and tomato paste (1 extra for sauce)
  6. Use 1 bunch parsley
  7. Use 1 teaspoon crushed garlic
  8. Get 1/2 tsp (each) cumin, dry mint, pepper, sumac
  9. Provide to taste Salt
  10. Take 1/2 lemon juice
  11. Prepare 1/2 teaspoon red flakes pepper
  12. Provide 3 tbsp butter
Instructions to make Stuffed Cabbage:
  1. Find a large cabbage, to find a right one you look for the cabbage that when you press it must feel lose, not hard, and light green color. Now, take off and throw away off outer leaves,
  2. Cut end of each the leave, take each leaf one by one, continue until you separate and remove all leaves
  3. Do not tear them, after, you fill water with vinegar and keep them in there about 20 mins.
  4. Prepare the filling: mix your ground beef, chopped onions,with bulgur and rice
  5. Add all spices
  6. Add paste
  7. Parsley
  8. Filling is ready
  9. Boil water, turn off the heat. Take 4 leaves individually and soak in, let leaves stay there about 5 - 8 minutes, until their color turn brighter, put in a colander, rinse with cold water, then put another 4 leaves and soak them in the boiled water, rinse with cold water, repeat until you finish all the leaves.
  10. Take one of the cabbage leaves on a flat surface
  11. Cut away the hard central vein,the piece on the left, is way too small to be stuffed, (we will keep these small pieces aside to place in bottom of cooking pot.)
  12. Here is another leaf, I cut in the middle then side, veiny parts are very hard to roll, so try to get rid off those
  13. I placed walnut size of filling at the base of each leaf.
  14. Roll (bright green color leaves easy to roll and fold)
  15. Fold the edges over and roll again
  16. I placed ripped or small leaves bottom of my cooking pot. Then Arrange the dolmas in the pan seam side down and side by side.
  17. Making sauce : 1 tbs paste and boiling water mix, add some salt and lemon juice
  18. Pour over dolmas. Cut the butter in small pieces and place on top.
  19. The liquid should come at least halfway up the top layer, need more water? Then boil it. Place a heavy plate over leaves. First, high until water boils, then low heat, cook about 45 minutes.
  20. I had left over grape leaves, I used them too. Serve with Turkish yogurt
  21. I have stuffing mixture left, before I put it in the fridge I added one egg and made balls, then I sprinkled some flour and shook the tray, to preventthem to stick eachother, and kept them in the freezer about 1/2 hour. They were frozen, then remove them and put in a freezer safe bag.ready to cook any time.

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