Unique white cabbage jam recipe

White leafy cabbage jam is a very tasty and tasty food. If this dish is cooked with a professional recipe and observing the subtleties related to it, all members of the family will support it. Due to the fact that kale is one of the most nutritious and fruitful vegetables, this food has the ability to provide a rich meal of the required nutrients, which is also very tasty and natural for everyone.

How to make delicious cabbage leaves?

White cabbage roll is popular in Poland, Balkans, Central, Northern and Eastern Europe, Turkey, Armenia, Azerbaijan, Georgia, Iran, as well as West Asia and North China. White cabbage puree is exactly what its name describes: white cabbage leaves stuffed with several different fillings served in rolls.

In this recipe, mince the white cabbage with the meat and stuff the rice and cook it with sweet or spicy tomato sauce. This recipe is a convenient way to achieve a delicious and nutritious meal. This jam is one of the most recommended recipes for the cold months of autumn and winter. In the following, we will deal with the raw materials and details of cooking white cabbage pulp.

• Raw material preparation time: 45 minutes
• Baking time: 75 to 90 minutes
• Total cooking time: about 2.5 hours
• Calories: 488 kcal
• Suitable: 4 people

Ingredients for cooking white cabbage leaf cabbage

In general, curds are one of the foods that can be changed according to people’s tastes in their cooking recipe. But the method given in this text is the main and traditional recipe of white cabbage jam. Therefore, we recommend that you execute this command carefully and enjoy the result. Ingredients for preparing white cabbage paste for 4 people are as follows.

Ingredients for preparing the sauce are:

• 1 tablespoon olive oil
• 1 small onion
• 2 cloves of chopped garlic
• 3 cups grated tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon apple cider vinegar
• Half a tablespoon of brown sugar
• salt and pepper

Ingredients for preparing the jam are:

• 1 piece of white cabbage
• 300 grams of minced meat (preferably a mixture of beef and mutton)
• Half a cup of cooked cobs
• 1 cup cooked rice
• 1 small onion
• 1 clove of garlic
• 2 tablespoons olive oil
• 1 tablespoon dry dill
• 1 tablespoon dried parsley
• Salt and pepper as needed

White cabbage curd recipe

1. Pour a relatively large amount of water into a saucepan. Add some salt to this water to make it so-called salty. This amount is usually 1 to 1.5 tablespoons of jam (a little more than enough salt).
2. After the water boils, put the kale leaf in boiling water and let it cook for 10 to 15 minutes. This helps the cabbage to be more flexible in the process of wrapping the scallops. Also, when leafing words, the possibility of them breaking and tearing is minimized. 12 cabbage leaves are suitable for preparing jam for 4 people.
3. To prepare the sauce, pour a little olive oil in a pan and wait for it to heat up. Then add the chopped onion and fry for a few minutes until glassy. After a few minutes, reduce the heat and add the crushed or chopped garlic and cook for 2 minutes, stirring constantly.
4. Now add tomato paste, chopped tomatoes, apple cider vinegar and brown sugar and season with the right amount of salt and black pepper. Then let the sauce simmer gently on the flame while preparing the white cabbage.
5. To prepare the ingredients for the jam, add 2 tablespoons of olive oil in a large pan and let it heat up. Add the minced meat and fry until the meat changes color. Mix rice, chickpeas, garlic, parsley, dill, salt and pepper with the meat. Now the ingredients inside the curd are ready.
6. To wrap and cook white cabbage puree at this stage, pour a thin layer of boiling ketchup on the bottom of a saucepan. Then take the cabbage leaves, spread them on a flat surface and place about a third of the cup of the ingredients you have prepared on the center of each cabbage leaf.
7. Fold the sides, wrap the words and place the edges of the jam towards the bottom of the pot or deep frying pan. Repeat this until all the cabbage rolls are in the pot. Then pour the rest of the sauce over the white cabbage pulp. Put the lid on the pan and let it cook on a low flame for 80 to 90 minutes.

Important points in preparing white cabbage leaf pulp

• Our suggestion is to soak the cobs and rice from the night before and then cook.
• Buy large white cabbage leaves. Large cabbage has larger leaves and is easier to work with to roll and prepare the jam. By buying a large cabbage, you are sure to have extra leaves if the leaves are torn.
• It is better to have minced meat as a mixture of beef and mutton.
• Do not ignore the boiling step of cabbage. When it comes to rolling the leaves, cooking them really makes a difference in ease of work and final appearance. Cauliflower leaves are very inflexible and it is almost impossible to roll an uncooked cauliflower leaf without breaking it.
• If you wish, you can mince the meat, roll the ingredients and wrap the rolls without pre-cooking.
• After boiling the cabbage, remove the leaves from about 2 to 3 cm after the end of the root. This makes the leaves easier to separate and the thick part of the cabbage is removed.
• You can use canned tomatoes instead of chopped tomatoes, then add apple cider vinegar and brown sugar.
• You can replace apple cider vinegar with balsamic vinegar or grape vinegar.
• Firm in a baking dish until the cabbage leaves are well, soft and ready to eat.
• Cut the end of the root of each cabbage leaf into 8 shapes to get rid of the hard part of the leaf and make it easier to roll.
• You can keep leftovers in a sealed container in the refrigerator for up to 3 days and reheat them in the microwave.
• Cabbage leaves can be pickled and then these pickled leaves can be used to make white cabbage pulp. In this case, both the taste and texture of the food becomes much more pleasant. In fact, the end result is that the rolls will taste sharper, saltier and more sour. Also, stuffing inside a soft sauerkraut leaf is easier than inside a fresh, firmer leaf.
• This food can also be cooked in the oven. This type of cooking offers a more uniform texture and a stronger taste than the stove flame. In this method, you should cover the dish with a suitable lid or foil and bake in the oven at 200 ° C for 30 to 45 minutes.

The recipe for the original white cabbage curd and majlis mentioned in this text is made with minced meat, cobs and rice. But you can change the ingredients according to your taste and that of your family members. You can even use soy, minced chicken or turkey instead of minced meat, or a mixture of these foods. Ultimately, this choice depends on what you and your family prefer.

The world of cabbage leaves

There are hundreds of types of cabbage, of which green cabbage is the most common. Cabbage is a very healthy type of green leafy vegetable. Some of the most common types of words are kale, Brussels sprouts, broccoli, Chinese, cauliflower, lunar and other less commonly used types. Cabbage leaves have different colors, of which red and white cabbage are the most popular after green. Cabbage is one of those vegetables that is less consumed, but is very useful.

Leaf cabbage is also one of the most popular vegetables around the world. This type of cabbage with its delicious taste, which is rich in nutrients, is very useful for health. Regular consumption of leaf cabbage can lower cholesterol levels. This type of cabbage is also known for its anti-cancer properties.

In praise of this type of vegetable, we must say that a glass of chopped cabbage has only 33 calories, and this amount of cabbage can meet 9% of the daily requirement of calcium. Cabbage is also rich in vitamins k, b6 and c, so it will be a great and very affordable dietary supplement. It is also an excellent source of minerals such as copper, potassium, iron, manganese and phosphorus.

How to choose cabbage

Look for a large cabbage to make white cabbage paste, as we suggested earlier. If in the process of preparing the rolls, a leaf is torn or too small to make a pickle roll, there is no need to prepare another cabbage leaf. Also, make sure that the cabbage you choose does not have dark spots and its leaves do not wither to prepare a quality and delicious white cabbage paste.

How to prepare cabbage for use?

Cabbage is a great choice for salads, soups and white cabbage jam. This vegetable can be used raw or cooked. We have said before that you do not need to leaf cabbage leaves to make kale, but if you see any signs of insects or worms in the cabbage, carefully leaf it and soak it in salt water for 15 minutes. Add about a tablespoon of salt to enough water (until the cabbage is completely in the water) and place the cabbage in it.

We recommend that you do not cut the cabbage with a stainless steel knife. Carbon in steel can react with plant nutrients and blacken cabbage leaves. Although it is still edible, it does not look very pleasant.

How to store cabbage?

1. Freeze the cabbage

After preparing the rolls, you can freeze the extra sheets. We suggest freezing the extra cabbage in the following way. In order to freeze the bay leaves in this way, place a bowl of ice water next to the boiling pot while the cabbage is boiling. After boiling the cabbage, remove the leaves you need, then soak the rest of the cabbage in ice water for one minute while it is still hot. After a minute, let the words dry, then wrap and freeze. At this stage, you can use a spinner for drying vegetables to accelerate the drying of words.

2. Canning cabbage

Another way to preserve white cabbage is to can it. You can do the canning process for this vegetable like hair leaves. That is, use water, salt and vinegar to preserve these leaves and keep them for later use. If you like to make and eat pickles, you can pickle your extra cabbage and taste it.

History of white cabbage or sarmala

There are few foods that have gone through the world like kale. White cabbage puree, called sarmale in Romania, is now considered an extremely tasty dish in Romania. However, many believe that the origin of this food is Ottoman Turkey. The word sarmak or sarma is derived from the Turkish word (sarmak) which literally means Closed Is. The largest variety of kale recipes is used in Turkey.

So behind this delicious recipe, there is a rich history of hundreds of years that has given it a lot of flavor and prestige. Cabbage jam, also known as sarmale, is a traditional Romanian dish that is served especially on holidays. It does not matter if it is Christmas, Easter, national day, wedding or New Year, in Romania it is rare for cabbage not to be on the menu.

Romanian white cabbage jam has one of the most interesting and rich history among all foods. Today, however, the method of cooking this food has become a multicultural recipe that dozens of countries around the world have helped shape. Bulgaria, Slovenia, Hungary, Russia, Ukraine, Azerbaijan, Kazakhstan, Poland, Sweden, Germany, Finland, Serbia, Greece and Iran are just a few of the regular customers of this food. Each of these countries cooks cabbage jam with its own unique characteristics, but Romania has made it an integral part of its culture and is the only country where sarmala has been defined as its main traditional food.

Conclusion

White cabbage puree is an originally Turkish dish but has a special place in Romania, so it is associated with the Romanian name in world cuisine. Due to the variety of recipes, pleasant taste and many properties of cabbage, this food has found its fans in many countries.