Beet Leaf and Cabbage Wrap

Ingredients for Beet Leaf and Cabbage Wrap Recipe

• 1 medium cabbage
• 20-30 red beet leaves
• 2 large onions
• 1 and a half cups of rice
• Half a glass of bulgur
• 1 cup of olive oil
• Half a bunch of parsley
• half a bunch of dill
• 1 teaspoon of granulated sugar
• 1 teaspoon tomato paste
• 1 teaspoon of chili paste
• Salt, pepper, mint, sumac
• Juice of half a lemon

Beet Leaf and Cabbage Wrap Recipe Preparation

After the cabbages and beet leaves are plucked and washed, they are boiled in a pot and left to cool. Meanwhile, put olive oil in a large Teflon pan, chop the onions into small pieces and fry them with a teaspoon of granulated sugar. When the onions are sufficiently pink, pepper and tomato paste are added, and after the tomato paste is roasted a little, washed rice and bulgur are added. Add 1 glass of water, salt and pepper and fry until the water is gone. The stuffed stuffing we prepared is left to rest for 10 minutes with the lid of the pot closed. Chopped parsley and dill, mint, red pepper and lemon juice are added and the inner mortar is mixed.

The hard parts in the middle of the boiled cabbages and beet leaves are cut and made ready for wrapping. The leaves are cut and wrapped together with the prepared interior, while the prepared wraps are arranged in the pressure cooker, when each row is completed, powder sumac is sprinkled between them.

Enjoy your meal.