Ingredients:
1 medium-sized cabbage
300 g minced beef
1 cup rice
1 cup bulgur
1 cup olive oil
2 medium onions
1.5 tablespoons tomato
1 tablespoon hot pepper paste
a little parsley and mint
1 green hot pepper (optional)
3 cloves garlic
2 tablespoons pomegranate syrup
Preparation:
First, cut the cabbage into equal pieces and boil in boiling water for 3–4 minutes. Then, drain in cold water and strain. Add finely chopped onion, washed rice, bulgur, tomato and pepper paste, finely chopped garlic, pomegranate syrup, parsley, green hot pepper, red pepper, black pepper, mint and salt to the minced meat and mix well. Then, place about 1 tablespoon of minced meat on each cabbage leaf, roll it up into a roll and place it in a pot. For the sauce, add half a teaspoon of olive oil to 2 cups of hot water (you can also grate 2 cloves of garlic if you wish). Add 1 tablespoon of tomato paste, salt, and spices and mix. Pour the prepared sauce over the stuffed cabbage and cook over very low heat until the water is absorbed. You can serve the stuffed cabbage with yogurt, if you like.
Bon appetit!
