Cabbage sarma

Stuffed cabbage bulgur rolls
Կաղամբով փաթոյթ - սարմա
ملفوف محشي بالبرغل
5
servings
Vegan
Vegan
Cabbage sarma

Ingredients

For the rolls

  • ‍1½ kg Cabbage (boiled in salt water)

The stuffing

  • 1 batch Bulgur stuffing (cold)

For cooking

  • ‍2 cups Water
  • 2 cloves Garlic (crushed with a pinch of salt)
  • ½ tbsp Pomegranate Molasses (diluted in a little water)
  • 1 tsp Dry Mint Flakes

Components

Bulgur stuffing

Ingredients

  • ‍¾ cup Vegetable Oil
  • 3 medium Onions (diced)
  • 8-10 cloves Garlic (minced)
  • 1½ cups Bulgur, Coarse (rinsed)
  • 1 ½ cups Water

Condiments & Spices

Preparation

In a pot

  • Sweat the onions and the garlic in the oil.
  • Stir in the condiments & the spices. Stir for one whole minute.
  • Stir in the bulgur, until everything is incorporated.
  • Add the water.

Let boil.

  • Stir once, cover, and turn off the heat.

Let cool for at least 15 minutes before use.

Bulgur stuffing
Bulgur stuffing

Preparation

  • Prepare the bulgur stuffing.

On a cutting board

  • Shape the cabbage leaves with a knife.
  • Fill with the stuffing and roll tucking the sides in.

In a pressure cooker

  • Cover the colander of the pressure cooker with some of the boiled cabbage leaves.
  • Arrange the rolls on top.
  • Add the cooking water.
  • Close the Pressure cooker.

Cook on high until the cooker whistles.

  • Lower the heat and cook for 10 minutes.

Let cool for at least 20 minutes.

  • Uncover the cooker and add the crushed garlic, the diluted pomegranate molasses, and the dry mint flakes.
  • Boil for an additional 10 minutes on low heat.
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Cabbage sarma
Meals

Cabbage sarma

Stuffed cabbage bulgur rolls

This is the recipe of my late mother-in-law, Anna. It's one of our favorite family dishes.

Ingredients

For the rolls

  • ‍1½ kg Cabbage (boiled in salt water)

The stuffing

  • 1 batch Bulgur stuffing (cold)

For cooking

  • ‍2 cups Water
  • 2 cloves Garlic (crushed with a pinch of salt)
  • ½ tbsp Pomegranate Molasses (diluted in a little water)
  • 1 tsp Dry Mint Flakes

Preparation

  • Prepare the bulgur stuffing.

On a cutting board

  • Shape the cabbage leaves with a knife.
  • Fill with the stuffing and roll tucking the sides in.

In a pressure cooker

  • Cover the colander of the pressure cooker with some of the boiled cabbage leaves.
  • Arrange the rolls on top.
  • Add the cooking water.
  • Close the Pressure cooker.

Cook on high until the cooker whistles.

  • Lower the heat and cook for 10 minutes.

Let cool for at least 20 minutes.

  • Uncover the cooker and add the crushed garlic, the diluted pomegranate molasses, and the dry mint flakes.
  • Boil for an additional 10 minutes on low heat.

Serving

Enjoy cabbage sarma hot or cold with a bowl of fresh yogurt.



URL: https://momsnotes.me/recipes/cabbage-sarma
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