Foodbook #521 Greek cabbage rolls

Foodbook #521 Greek cabbage rolls


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Good morning my friends, something happen with me and at this lockdown I creste traditional food all the time . Let’s see what we will create today

Ingredients

1 Big white cabbage
1 teaspoon soup coarse salt
750 gr. κιµάς µοσχαρίσιος από σπάλα
250 gr. Carolina rice
1 bunch of dill, finely chopped (without the thick stalks, holding aside)
1/2 Piece of parsley, finely chopped (without the thick stalks, holding aside)
2 large dried onions, in thin frames
6 - 7 fresh onions (white and tender green), finely chopped
the white and tender green part of 1 large leek, cut into 3 pieces, and these, along the middle
2 Carrots, peeled and cut into medium sticks
2 laurels 1/4 tsp. sweet ipachari powder
1/2 teaspoon sweet lemon zest
200 ml olive oil
salt and freshly ground pepper

Preparation

Remove the hard stalk from the cabbage with a small sharp knife. Remove 1-2 layers from the outer leaves of the cabbage, as they are quite hard, and keep them aside.

Put the cabbage in a large saucepan with the opening facing down so that water can enter through the hole and help the inner leaves in the heart of the cabbage to soften at the same time as the outside. Put cold water in the pot so that it covers the cabbage by 2/3. Add the coarse salt and cook over medium heat for about 10-15 minutes, without covering the pot with the lid (so that the cabbage does not brown). Carefully remove with 2 slotted spoons and set aside to cool.

Meanwhile, in a wide saucepan, heat 90 ml of olive oil over medium heat and sauté the minced meat for about 5 minutes, stirring with a wooden spoon, until golden brown and granular. Add the dried onion, bay leaf and salt and pepper and continue sautéing for 4-5 minutes, until slightly softened. Remove from the heat and remove the bay leaves from the pot with the minced meat, add the rice, egg, dill, parsley, chives, 60 ml of olive oil, sugar, grater, salt (about 1 cup of salt). ) and freshly ground pepper and mix well.

In a deep saucepan, spread the leeks, carrots and stalks of the herbs that we had kept aside, thus creating an aromatic substrate that will give extra flavor to the kale. Cover the humid substrate with the outer leaves of the cabbage that you had kept. Do this to create a slightly flatter surface so that you can hear the kale. "Leaf" the cabbage.

Carefully remove the large leaves on the outer layers. Lay a cabbage leaf on the curved side of the work surface. Thus, during the wrapping, the natural shape of the leaf will follow and it will not break easily. Put 1 tablespoon stuffing in the center from one end of the leaf.

Fold the two ends of the sheet inwards, to cage the filling, and wrap in a roll. Arrange the kale stuffed in layers close to each other, but not completely "tightly", so that the boiling water can "circulate" between them and the food can be cooked properly.

Add cold water, so that it covers the rest of the oil and cover the cabbage rolls with a plate that will hold them in place during cooking. Cook the cabbage stuffing for about 40 minutes over medium heat or until the rice is soft.

Remove from the heat and leave them for 1-2 hours in the pot, to reach room temperature. Serve them on a plate and pour fine olive oil over them.

I need your feedback about this ;)

Stay safe and healthy my friends and take care of your people

My best wishes from Greece


Krevasilis
Krevasilis

Multiple sclerosis survivor


My life with multiple sclerosis
My life with multiple sclerosis

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