How to make cabbage leaf
How to make cabbage leaf
With the ingredients in this Tabriz Cooking Tutorial you can make up to 4 people cabbage cabbage. If you want to make less or more cabbage cabbage you can measure the amount of cabbage by multiplying and dividing the ingredients.
Ingredients for 1 person
Ingredients for leaf cabbage
3 onions
1 pint rice
Butter half a cup
Cabbage leaves 4 pcs
Half a cup of sugar
Solar plum; modular
Cabbage greens; gr
Minced meat; gr
Half a teaspoon cinnamon
Sour lemon juice; 1 tbsp
Saffron brewed; tbsp
Tomato paste; tbsp
Enough oil, salt and black pepper
Recipe for cabbage leaf cabbage
How to make cabbage leaf
To make the cabbage curd, first peel and wash the onions and crumble on a small negini kitchen board and pour in a large saucepan and pour the chopped onions into the pan to lighten.
In a small saucepan or saucepan, pour 1 tablespoon of oil over low heat and pour the tomato paste into the pan and simmer for 5 minutes to remove the raw smell and heat the pan. We take it and leave it.
Add the minced onions to the minced meat, stirring constantly to change the color of the meat and fry slightly, then sprinkle some pepper and salt on the meat and immediately add the fried tomato paste. do
Mix the ingredients well and pour 2 tablespoons of the water over a medium heat and allow the meat to cook and the water evaporated. Then we put the plums in a bowl and pour the water over the plums and allow
Wipe thoroughly for 2 hours. Grease the cabbage, including 1 gram of garlic, 2 g of parsley, 2 g of parsley, 2 g of coriander, 2 g of leek, and wash and spread on a cloth to add water Get out
And then chop the greens on the kitchen board, heat the pan, pour some oil into the pan, pour the chopped greens into the pan and immediately sprinkle some salt on the greens and cook for 2 to 4 minutes. Bake for 4 minutes
Remove the pan from the heat and set aside. In a large saucepan, pour half the water over high heat to boil. Separate the cabbage and wash and rinse. we put
And when the water was boiling, pour some salt into the water and pour the cabbage into the water to boil for about 5 minutes and soften. You can use a little grated ginger to curb the smell of cabbage. Use
And pour into the pot of cabbage. After 5 minutes, remove the cabbage from the boiling water and place in a drain to cool. Next, remove the thick cabbage knife and set aside.
In a saucepan, pour 2 cups of water and add a little salt and bring to a boil over high heat to boil water and then wash the rice and empty the water and boil the rice while the water is boiling. Pour into boiling water
Allow to cook for 4–5 minutes and then squeeze a grain of rice in the tooth. If the rice is fully cooked and the brains are slightly firm, rinse the rice and add to the sauteed greens. Then the pan with the meat is completely evaporated
And the meat is cooked, saffron is brewed and half sugar, half cinnamon and half lemon juice are added and mix well and heat a little more heat to boil the ingredients and then heat the pan. Remove and add the rice and vegetable mixture to the meat
And mix all the ingredients. Put a few cabbage leaves on the kitchen board and sprinkle a little of the cabbage on top of the cabbage and fold it around the cabbage and fold in the cabbage leaf. We prepare the same way
And the bottom of the pot prepared to make the crumble oil and cover with the cabbage leaf cover the pot and cover the prepared cabbage leaf from the side that is completely open the pot floor to complete the first row and then for the next row of cabbage leaves. On the other hand, we are locked up.
Put the butter in a saucepan and bring to a boil until it boils and then add the rest of the tomato paste and simmer for 5 minutes. Take it raw
Add 2 tablespoons of water and add a little salt and pepper and bring to a boil to boil, remove from the heat and pour the sauce over the cabbage and a plate of cabbage. And put the pot door
And put the pot on high heat and allow the steam to circulate inside the pot and then heat gently to cook the curds for 1 minute to 4 hours. During the last 5 minutes when the water had evaporated the curd and had little water
And in the final minutes it was baking, we put the remaining lemon juice, sugar, saffron, cinnamon and plums in a bowl and mix and pour over the crumbs and allow the flavors to taste perfectly.
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