KOKUSUZ❌ZAHMETSİZ❌EN PRATİK KESİMİYLE LAHANA SARMASI NASIL YAPILIR?

8 KİŞİLİK
PİŞME SÜRESİ 70 DAKİKA
10 DAKİKA YÜKSEK 60 DAKİKA KISIK

MALZEMELER
1 ADET BÜYÜK BOY LAHANA
Haşlamak için yeterince su, 2 kaşık süt ve 1 parça ekmek kabuğu

İÇ MALZEMELERİ
200 gram yağlı kıyma
1 büyük soğan
6-7 diş sarımsak
1 çay bardağı zeytinyağı veya başka bir sıvıyağ
2 yemek kaşığı salça ( domates-biber)
1 çay kaşığı karabiber
2 su bardağı pirinç
1 demet maydanoz
2 yemek kaşığı nar ekşisi ( pişme suyuna ekstra 1.5 yemek kaşığı daha ekledim.)
1 tatlı kaşığı tuz
Yarım limon suyu

KOLAY GELSİN

İsteğe Bağlı SOS YAPMAK İSTEYENLER İÇİN(BEN YAPMADIM)
3 Yemek kaşığı zeytinyağı veya sıvıyağ
3 diş sarımsak
1 yemek kaşığı domates veya biber salçası
1 tatlı kaşığı kuru nane
1 çay kaşığı toz sumak
Yarım limon
1 çay bardağı su

SOSUN YAPILIŞI
Tavaya sıvıyağ alınır. Salça 1 dakika kavrulur. Üzerine ezilmiş sarımsaklar eklenir. Bi iki defa karıştırılır. Kuru nane ve toz sumak, limon suyu eklenir. 1 çay bardağı su azar azar eklenip pürüssüz olana kadar karıştırılır. Bi taşım kaynayınca altı kapatılır.
Dolmaların pişmesine 20 dakika kala bu sos dökülür ve bu şekil pişirilir. Ayrıca tencereye eklediğiniz suyun miktarını biraz azaltın.

8 PEOPLE
COOKING TIME 70 MINUTES
10 MINUTES HIGH 60 MINUTES SHORT

RECIPE INGREDIENTS
1 PIECE LARGE CABBAGE
Enough water to boil, 2 spoons of milk and 1 piece of bread crust

TO PUT IN THE CABBAGE
200 grams of ground fat
1 large onion
6-7 cloves of garlic
1 tea glass of olive oil or other liquid oil
2 tablespoons tomato paste (tomato-pepper)
1 teaspoon of black pepper
2 cups of rice
1 bunch of parsley
2 tablespoons of pomegranate syrup (I added an extra 1.5 tablespoons to the cooking water.)
1 teaspoon salt
The juice of half a lemon

GOOD LUCK WITH

FOR THOSE WHO WANT TO MAKE Optional Sauce (I DID NOT)
3 tablespoons of olive oil or vegetable oil
3 cloves of garlic
1 tablespoon tomato or pepper paste
1 teaspoon of dried mint
1 teaspoon of sumac powder
Half a lemon
1 tea glass of water

MAKING THE SAUCE
Liquid oil is taken into the pan. The tomato paste is roasted for 1 minute. Crushed garlic is added to it. It is mixed twice. Add dried mint and sumac powder, lemon juice. Add 1 tea glass of water little by little and mix until it is smooth. When a stone boils, its bottom is closed.
This sauce is poured 20 minutes before the stuffing is cooked and this is cooked. Also, reduce the amount of water you add to the pot.

8 أشخاص
مدة الطهي 70 دقيقة
10 دقائق عالية و 60 دقيقة قصيرة

مكونات الوصفة
1 كيس كبير الحجم
يكفي الماء ليغلي ، ملعقتان من الحليب وقطعة واحدة من قشرة الخبز

لوضعه في الكوخ
200 جرام من الدهون المطحونة
1 بصلة كبيرة
6-7 فصوص ثوم
كوب شاي من زيت الزيتون أو زيت سائل آخر
ملعقتان كبيرتان معجون طماطم (طماطم – فلفل)
1 ملعقة صغيرة فلفل أسود
2 كوب أرز
1 حزمة بقدونس
ملعقتان كبيرتان من شراب الرمان (أضفت 1.5 ملعقة كبيرة إلى ماء الطهي).
1 ملعقة صغيرة ملح
عصير نصف ليمونة

يعطيك العافية

لأولئك الذين يريدون صنع صلصة اختيارية (لم أفعل)
3 ملاعق كبيرة زيت زيتون أو زيت نباتي
3 فصوص ثوم
1 ملعقة كبيرة طماطم أو معجون فلفل
1 ملعقة صغيرة نعناع مجفف
1 ملعقة صغيرة مسحوق سماق
نصف ليمونة
كوب شاي من الماء

صنع الصلصة
يتم أخذ الزيت السائل في المقلاة. يتم تحميص معجون الطماطم لمدة دقيقة واحدة. يضاف إليها الثوم المسحوق. يخلط مرتين. يضاف النعناع المجفف ومسحوق السماق وعصير الليمون. أضف كوبًا واحدًا من الماء شيئًا فشيئًا واخلطه حتى يصبح ناعمًا. عندما يغلي الحجر ، يتم إغلاق قاعه.
تُسكب هذه الصلصة قبل 20 دقيقة من نضج الحشوة وتنضج. قلل أيضًا من كمية الماء التي تضيفها إلى القدر.

8 PERSONAS
TIEMPO DE COCCIÓN 70 MINUTOS
10 MINUTOS DE ALTA 60 MINUTOS DE CORTO

INGREDIENTES DE LA RECETA
1 pieza de repollo grande
Agua suficiente para hervir, 2 cucharadas de leche y 1 trozo de corteza de pan

PARA PONER EN LA COL
200 gramos de grasa molida
1 cebolla grande
6-7 dientes de ajo
1 vaso de té de aceite de oliva u otro aceite líquido
2 cucharadas de pasta de tomate (tomate-pimiento)
1 cucharadita de pimienta negra
2 tazas de arroz
1 manojo de perejil
2 cucharadas de jarabe de granada (agregué 1.5 cucharadas adicionales al agua de cocción).
1 cucharadita de sal
El jugo de medio limón

BUENA SUERTE CON

PARA LOS QUE QUIEREN HACER SALSA OPCIONAL (YO NO LO HICE)
3 cucharadas de aceite de oliva o aceite vegetal
3 dientes de ajo
1 cucharada de pasta de tomate o pimiento
1 cucharadita de menta seca
1 cucharadita de polvo de zumaque
Medio limón
1 vaso de té de agua

HACIENDO LA SALSA
Se introduce aceite líquido en la sartén. La pasta de tomate se tuesta durante 1 minuto. Se le agrega ajo machacado. Se mezcla dos veces. Agregue menta seca y polvo de zumaque, jugo de limón. Agrega 1 vaso de té de agua poco a poco y mezcla hasta que esté suave. Cuando una piedra hierve, su fondo está cerrado.
Esta salsa se vierte 20 minutos antes de que se cocine el relleno y este se cueza. Además, reduzca la cantidad de agua que agrega a la olla.
Hi everyone. Welcome to my kitchen. We will make stuffed grape cabbage today. Separate the out pods of a large cabbage. Then slice With this slice, the method will be so practical that you will have no problem cooking the cabbage. Start slicing first by cutting the top of the cabbage.

There are many methods of boiling cabbage, but this is the most practical method. Then lay the cabbage on a firm surface and slice it. First cut both sides of the cabbage 3 finger thick. No not press the blade too much when cutting the slices.

Cut a square piece right in the middle of the cabbage after cutting the edges Cut the edges of the cabbage right in the middle after cutting the square shape. This method of slicing belongs to Far East cuisine. We will not be able to use the first 2-3 of the cabbage leaves we cut. It will take 6-7 minutes in total to bring the cabbage to this shape. You can make salads or pickles with unused cabbage leaves. I split the first 3 cabbage leaves again as you can see. The easiest thing in this square piece will be to get rid of the cabbage stalk.

As you can see the cabbage leaves are easily separated from each other. You can wash cabbage leaves without separating them.(important) Add 2 tablespoons of milk to the water in the pot. Then add a small piece of bread. Use the outer part of the bread, not the soft part. Put the cabbage in the water as a whole with the green parts outwards.

If you ask what the bread does, it will absorb all the smell of cabbage. But I chose to use bread. You should cook each piece of cabbage over high heat for 4-5 minutes.(hold time) The top leaves of cabbage are thin and will soften immediately. Put the cooked cabbage in a large bowl. If you comply with this cooking time, you will not have to wait for it to cool down again.

The most tiring part of cabbage recipes is slicing and cooking, you can get results in 20 minutes with this recipe. We can cook the last pieces of cabbage and prepare the leftover filling. After putting the innermost part of the cabbage in water, you can take out the bread.

You can put the bread in a small bowl and give it to the birds:) Let’s prepare the stuffing while the cabbage is cooling. You see 200 grams of ground beef. Add 1 large finely chopped onion and 6-7 cloves of finely chopped garlic on the ground beef. Add 1 tea glass of olive oil or oil(125 ml) Add 1 tablespoon tomato paste and 1 tablespoon pepper paste. After adding 1 teaspoon of black pepper, mix all the ingredients.

Then add 2 cups of washed rice(400 ml) and add 1 bunch of chopped parsley. Add 2 tablespoons of pomegranate syrup and 1 teaspoon of salt. I added half a lemon juice because I thought it was less sour Be careful not to add too much pomegranate syrup.

Now we’ll put the cabbage leaves on the plate and fill and roll. When wrapping cabbage, the most important point is to wrap the cabbage in the direction of the veins in the leaves. I put 1 teaspoon of stuffing inside the leaves. Roll the leaves without folding the edges of the sheets inwards.

Sararken şuna dikkat edebilirsiniz açık renkli olanları tencerenin En altına When cooking the cabbage, the white ones will be cooked better if you put the green ones at the bottom of the pot on top. As I said, we will put the veined leaves on the bottom of the pot.

You can cut the long leaves and make 2 rolls. I made stuffed zucchini from the remaining filling because my son loves it very much:) Put half a teaspoon of salt on the stuffed. Then put a large plate on the stuffed and add boiled water. Put a weight on the plate and cover and leave to cook. This shape will boil 6-7 minutes after putting it on the stove. Check the salt and sour of the food at this stage. Since the salt is a little less, I added a little more salt.(optional)

I added 1.5 tablespoons of pomegranate syrup as it is less sour(optional) Be sure to check the taste of your food at this stage.(first 10 min) After the food starts to boil, reduce the heat and cook for 1 more hour.

At the end of 1 hour, I removed the weight and cooked for 10 more minutes. In total, it was a soft meal in 1 hour and 10 minutes. Food was cooked after 1 hour and 10 minutes. If the food has too much water, be sure to drain this water.

As you can see, 1 bowl of water came out of the meal. If you don’t want to bother with straining this water, add a little less water before cooking the food. I closed the lid of the food and rested for 15 minutes Now I can serve.

You can put it on a glass tray and cool your food faster. By the way, I put a sauce recipe in the description section of the video. I didn’t want to use sauce because I used tomato and pepper paste. Bon appetit to those who will try the recipe already.

If you find it difficult to cook cabbage, be sure to make it very easy with this recipe. If you liked my recipe, don’t forget to like it and subscribe and turn on notifications. I hope you like it.See you again in new recipes. Goodbye!

KAYNAK