Ingredients for Cabbage Wrap Recipe with Olive Oil
- 1 medium cabbage
- 2 onions
- 1 piece of sugar cube
- 1 tablespoon of tomato paste
- 1 teaspoon of olive oil
- half a teaspoon of oil
- 2 cups of rice
- half a bunch of dill
- half a bunch of parsley
- dried mint, black pepper, salt
- juice of half a lemon
- 3 and a half glasses of hot water
Recipe for Cabbage Wrap with Olive Oil
Leaves of sprouts are discarded in an upper row. The leaves separated one by one are washed and boiled in plenty of water. The filtered leaves are left to cool. Half a tea glass of oil is added to the pot, 2 onions cut into cubes are roasted, sugar cubes and washed rice are added. While the roasting continues, tomato paste and 1 tea glass of olive oil are added. Add the preferred amount of dried mint, black pepper and salt. Add 1 glass of hot water and turn off the stove and let it brew. Chopped parsley and dill are added to the internal mortar that is brewed and cooled. It blends well. The thick veins of the boiled leaves are cut and you can put one or two pieces of them under the pot where you will cook the wrap. Cabbage leaves are separated to a size that can be wrapped (palm size can be measured), put in the inner mortar and wrapped one by one. A weight is placed on the leaves lined up in the pot (it can be a plate) and the remaining 2 and a half glasses of hot water is added. It is cooked until the water is absorbed. Add the juice of half a lemon before serving. Enjoy your meal.
