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Wednesday, 2 January 2013

Turkish Food : Cabbage Rolls with Chestnuts in Olive Oil

Its a good snacks recipe in winter. Cabbage available in this season and it takes a very short time to make. Enjoy Cabbage Rolls with Chestnuts in Olive Oil.


Ingredients :
  • 1 medium size white cabbage 
  • 1 1/2 cup water 
  • 1/4 cup extra virgin olive oil
Filling: 
  • 1 cup rice, washed and drained 
  • 4 medium onions, chopped 
  • 1/2 cup extra virgin olive oil 
  • 5 tbsp sugar 
  • 250 gr chestnuts, grilled, peeled, chopped 
  • 2 tbsp pine nuts 
  • 1 tbsp currant 
  • 1 tbsp dry mint 
  • 1 tsp allspice 
  • 1 tsp cinnamon 
  • 1 cup hot water 
  • Salt
Method : 
  • Fill a large pot halfway with water with salt and boil. Cut off the leaves and cook for about 4-5 minutes and drain. Saute the onion with olive oil for about 5 minutes. Add the rice, sugar, pine nuts, chestnuts, currant, mint, allspice, cinnamon and salt. 
  • Saute at low heat until the rice looks almost see-through. Then add the hot water, stir and cover the lid. Cook until all the water evaporates, stirring occasionally at low heat. Put aside and let it cool down.
  • Cut off the hard part at the center of the leaves (core). Cut the leaves in medium sizes to fill them. Use a tablespoon to put filling on each leaf ( picture). First fold over the top, then the two sides and roll to close it up.
  • Pour in 1 1/2 cup of water and 1/4 cup olive oil from the side of pot. Put the lid on. Cook at low heat until most of the water evaporates. Leave a little bit of water at the bottom, it will go away as it's cooling down. 
  • After it cools down, place on a service plate and serve with lemon slices on top. Keep in the fridge.

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