Grape or cabbage leaves wrapped around a filling are called 'sarma', but are also often called 'dolma' or 'yaprak dolma'.
The stuffing may or may not include meat. In Turkish dolmak, 'to be stuffed', and means 'stuffed (thing)'.
Dolma is a stuffed vegetable, that is, a vegetable that is hollowed out and filled with stuffing. This applies to zucchini, tomato, pepper, eggplant, and the like; stuffed mackerel, squid, and mussel are also called dolma. Dishes involving wrapping leaves such as vine leaves or cabbage leaves around a filling are called sarma, though in many languages the distinction is usually not made.
The filling generally consists of rice, minced meat or grains.
Meatless fillings are cooked with olive oil and include raisins or currants, onion, nuts or pulses.
A cabbage roll (also stuffed cabbage or pigs in a blanket) is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. Cabbage leaves are stuffed with the filling which are then baked, simmered or steamed in a covered pot and generally eaten warm, often accompanied with a sauce.
did u know . . .
Cabbage rolls are a staple diet of the population in Croatia. Stuffed cabbage with ground smoked pork is a firm Croatian favorite at Christmas.
MY RECIPE FROM MY COLLECTION ...
STUFFED CABBAGE ROLLS...
INGREDIENTS :
8 - 10 CABBAGE LEAVES,
1 TBSP OIL,
2 CLOVES GARLIC GRATED,
2 TBSP TOMATO SAUCE,
1 TBSP CHILLY SAUCE,
4 TBSP ONION CUT FINELY,
4 TBSP CAULIFLOWER,
3 TBSP CAPSICUM,
4 TBSP BOILED CORN,
SALT AND PEPPER POWDER.
METHOD :
BREAK THE CABBAGE LEAVES,
CUT THE STEM PART OF THE CABBAGE LEAVES.
PUT WATER TO BOIL, DROP THE LEAVES INSIDE
AND ALLOW TO BOIL.
BOIL FOR 4 -5 MINUTES.
DRAIN AND PUT IN COLD WATER.
PUT A PAN TO HEAT ADD OIL, GARLIC, ONION,
CAPSICUM, STIR FOR FEW SECONDS THEN ADD
THE REST OF THE VEGETABLES, SAUCES AND SALT,
PEPPER POWDER.
TAKE THE CABBAGE LEAVES PUT LITTLE STUFFING,
CLOSE THE CABBAGE LEAVES AS ROLLS.
PUT WATER TO BOIL IN A STEAMER, PLACE ALL CABBAGE ROLLS AND STEAM FOR 8 - 10 MINUTES.
SERVE HOT WITH A DRIZZLE OF TOMATO SAUCE.
MAKE A DIP..
MIX TOGETHER LITTLE TAMARIND PULP,
SOME CHILLY SAUCE, GRATED GARLIC,
ADD GROUND ROASTED PEANUTS, SALT, PEPPER POWDER, SUGAR..
The stuffing may or may not include meat. In Turkish dolmak, 'to be stuffed', and means 'stuffed (thing)'.
Dolma is a stuffed vegetable, that is, a vegetable that is hollowed out and filled with stuffing. This applies to zucchini, tomato, pepper, eggplant, and the like; stuffed mackerel, squid, and mussel are also called dolma. Dishes involving wrapping leaves such as vine leaves or cabbage leaves around a filling are called sarma, though in many languages the distinction is usually not made.
The filling generally consists of rice, minced meat or grains.
Meatless fillings are cooked with olive oil and include raisins or currants, onion, nuts or pulses.
A cabbage roll (also stuffed cabbage or pigs in a blanket) is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. Cabbage leaves are stuffed with the filling which are then baked, simmered or steamed in a covered pot and generally eaten warm, often accompanied with a sauce.
did u know . . .
Cabbage rolls are a staple diet of the population in Croatia. Stuffed cabbage with ground smoked pork is a firm Croatian favorite at Christmas.
MY RECIPE FROM MY COLLECTION ...
STUFFED CABBAGE ROLLS...
INGREDIENTS :
8 - 10 CABBAGE LEAVES,
1 TBSP OIL,
2 CLOVES GARLIC GRATED,
2 TBSP TOMATO SAUCE,
1 TBSP CHILLY SAUCE,
4 TBSP ONION CUT FINELY,
4 TBSP CAULIFLOWER,
3 TBSP CAPSICUM,
4 TBSP BOILED CORN,
SALT AND PEPPER POWDER.
METHOD :
BREAK THE CABBAGE LEAVES,
CUT THE STEM PART OF THE CABBAGE LEAVES.
PUT WATER TO BOIL, DROP THE LEAVES INSIDE
AND ALLOW TO BOIL.
BOIL FOR 4 -5 MINUTES.
DRAIN AND PUT IN COLD WATER.
PUT A PAN TO HEAT ADD OIL, GARLIC, ONION,
CAPSICUM, STIR FOR FEW SECONDS THEN ADD
THE REST OF THE VEGETABLES, SAUCES AND SALT,
PEPPER POWDER.
TAKE THE CABBAGE LEAVES PUT LITTLE STUFFING,
CLOSE THE CABBAGE LEAVES AS ROLLS.
PUT WATER TO BOIL IN A STEAMER, PLACE ALL CABBAGE ROLLS AND STEAM FOR 8 - 10 MINUTES.
SERVE HOT WITH A DRIZZLE OF TOMATO SAUCE.
MAKE A DIP..
MIX TOGETHER LITTLE TAMARIND PULP,
SOME CHILLY SAUCE, GRATED GARLIC,
ADD GROUND ROASTED PEANUTS, SALT, PEPPER POWDER, SUGAR..
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