среда, 27. април 2016.

Zokin sočni kolač od šljiva * Moist Plum Cake a la Zoki



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To je opasno po mene kad se navadim na Zoricin BLOG. Sve mi se dopada, sve bih pravila. Evo za kratko vreme još jedan od njenih recepta, sasvim onako kako ga je ona opisala sočan, divan kolač od šljiva. Hvala Zoki, najbolja si!


Sastojci:

4 jaja sobne temperature
175 g šećera ( po ukusu se može i smanjiti šećer,sve zavisi od slatkoće šljiva )
2 kesice vanile sa ukusom limuna
150 g brašna
8 g praška za pecivo
80 g otopljenog putera
25 zrelih, plavih šljiva



Priprema:

  Sa žicom za mućenje umutiti jaja,šećer i vanilin šećer sa ukusom limuna ( ako nemate tu vanilu,dodajte običnu vanilu i limunovu koricu ).

    U umućenu smesu dodati otopljen puter i sve to sjediniti i na kraju dodati brašno, koje ste izmešali sa praškom za pecivo.

  Vatrostalnu posudu ili pleh veličine 20cm X 28cm podmazati  ( ja koristim sprej za pečenje PAM ) i sipati umućenu smesu.

  Sljive, koje ste oprali i očistili od koštica,preseći na pola i naređati odozgo po testu ( šljive će upasti u testo i prilikom pečenja će ispustiti svoje sokove i učiniće vam kolač jako sočnim ).


   Ovaj kolač nema puno testa, ako želite više testa u kolaču od voća,uduplajte sastojke za testo i pecite u kalupu 22cm X 35cm.

  Peći u prethodno zagrejanoj rerni na 195*C oko 35 do 45 minuta ili dok vam fino ne porumeni, a testo  se odvaja od stranica pleha.Proveriti sa čalkalicom da li je testo pečeno.

  Pečen kolač ohladiti u plehu, iseći na kocke,posuti prah šećerom, ili po želji premazati sa šlagom i poslužiti uz čašu finog soka ili sa kuglom sladoleda.

  Kolač se može praviti sa raznim voćem; jagodama, malinama, višnjama,kajsijama…







 Mala napomena:
Ja sam kako nema svežih a pogotovo ne naših plavih šljiva koristila novozelandsku iz konzerve, koja joj je najsličnija, pa je zovu Black Doris(Crna Doris)

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Moist Plum cake a la Zoki



Dangerous for me to visit Zokin BLOG. Mainly because I like everything she makes and when I make it following her recipes they never fail! So here in short time second one: Moist plum cake and boy was it yummy and  as she said moist.

Ingredients

4 eggs on room temperature
175 g sugar
2 tsp vanilla extract
Zest of one big lemon
25 ripe plums cut in half, pit removed
1 tsp baking powder
80 g soft butter

Create

Cream sugar , egg, vanilla and lemon zest,till pale and fluffy. Add melted butter, flour and baking powder.

Mix well.



Pour in baking dish
Assemble halves of plums on top


Bake in preheated oven on 195 degrees C, till nice golden colour appear, 35 to 45 minutes.



I did not have fresh plums and also not a variety that is used in original recipe, so I used canned black Doris plums,  which are similar to those

уторак, 26. април 2016.

Grčka Musaka *Greek Moussaka



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Meni se jako dopada ova musaka.  Nije teška za napraviti ali je vrlo ukusna. Meni je jedno od onih jela , koje drugog dana postojanja imaju još bolji ukus. Nažalost vrlo retko doživi taj drugi dan.

Sastojci

4 krompira
300 g mlevenog govedjeg mesa
2 crvena luka
3 tikvice
2 patlidžana
50 g mocarele ili parmezana
Bešamel sos*
1/2 šolje maslinovog ulja
so i biber
3 Kašike timijana
3 čena belog luka
prstohvat karanfiliča i cimeta
3 žumanca
1 konzerva paradajza



Priprema

Predgrejemo rernu na 200 stepeni C
Krompir isečemo na listove i tako i crveni luk. Pomešamo. Sipamo masloinovog ulja, posolomo, pobiberomo i dodamo timijan
Naredjamo u pleh i pečemo 20 minuta
Patlidžan i tikvice isečemo na kriške, dodamo maslinovo ulje, so, biber i timijan i promešamo
Pečemo 20 minuta
U malo maslinovog učja dodamo 1 manji sitno iseckan luk. Prodinstamo. Dodamo beli luk, sitno iseckan, Prodinstamo
Dodamo cimet i karanfilić. Zatim mleveno meso pa konzervu paradajza. So i biber


Pravimo bešamel sos
Prvo istopimo puter
Dodajemo brašno i propržimo. Malo po malo dodajemo mleko svo vreme mešajući
Kada smo utrošili svo mleko, sklonimo sa šporeta
Dodamo orašćič mocarelu, i žumanca



Kada je sve povrće ispečeno redjamo u pleh,
Krompir, pa malo bešamel sosa
patlidžan, pa tikvice pa bešamel sos.
Naposletku meso i onda sve prekrijemo bešamel sosom
Pečemo u rerni 25 do 30 minuta
Ostavimo da  stoji najmanje 1 sat.

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Greek Moussaka

One of the dishes that tastes even better second day. Unfortunatelly does not make it often to there. This is very comforting dish and ideal to make and please the crowd.




Ingredients

4 potatoes
3 zuccinni
2 eggplants
2 red onions
3 cloves of garlic
pinch of cinnamon and cloves
salt and pepper to liking
1 can crushed tomatoes
3 TBS tomato paste
 TBS thyme





Create


  • Preheat oven to 200* C (390* F) Fan.

For the vegetables
  • Brush a 25x30 cm baking pan with olive oil.
  • Peel the potatoes and onion and cut into thin slices.
  • Transfer to a bowl. Drizzle with olive oil. Season with salt, pepper and some thyme. Toss to coat.
  • Spread in a single layer on the bottom of the baking pan.
  • Bake for 20 minutes, until they soften and turn golden.
  • Thinly slice an eggplant. The vegetable slices need to be thin in order for them to cook correctly in the oven.
  • Transfer eggplant slices to a bowl. Drizzle with olive oil, season with salt, pepper and thyme. Toss.
  • Remove pan from oven and add the eggplant slices. Spread them in a single layer over the potato and onion. If your eggplant looks a little dry, drizzle with some more olive oil.
  • Bake for another 20 minutes.
  • Cut the zucchini into thin slices. Once again, drizzle with olive oil, season with salt, pepper and thyme. Toss to coat.
  • Spread them in a single layer over the eggplant and bake for 20 minutes.
For the ground meat
  • Pour a small amount of olive oil into a pan. Mince an onion. Add it to the pan and caramelize over high heat.
  • Mince a clove of garlic. Add it to your pan and mix. Sauté until it softens and turns slightly golden.
  • Add ½ teaspoon of cinnamon and a pinch of ground cloves. Mix and sauté. It makes such a huge difference when you cook your spices before you add the meat.
  • Add 1 tablespoon of tomato paste. Sauté.
  • Add the ground meat. Use a wooden spoon to break it up into small pieces. Season with salt and pepper and brown over high heat.
  • Add a can of chopped tomatoes. Sauté for 5-10 minutes or until most of the liquid evaporates. The mixture should be quite dry. Set aside.
For the béchamel sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 1/4 cups milk, heated
  • Salt
  • Pinch of nutmeg
  • 3 yolks
  • 50g mozzarella
  • Freshly ground pepper
  • Place a medium sized saucepan over medium heat. Add the butter. As soon as the butter starts to melt add the flour and start to whisk as you sauté.
  • Start to add the milk slowly and in batches. Whisk continuously throughout this process so no lumps form in the mixture. As soon as the first batch of milk is absorbed in the flour, you can add the next batch. Repeat process until all of the milk has been added and completely incorporated in the mixture.
  • When the sauce finally starts to bubble you’ll know it’s ready. It should be smooth, creamy and delicious.
  • Remove from heat. Add some freshly ground pepper, ground nutmeg, grated parmesan and 3 egg yolks. Stir and set aside.
To assemble
  • Add 1/3 of the béchamel sauce to the ground meat mixture. Mix together to create a sticky filling that will hold the dish together when serving and eating.
  • Spread filling over vegetable layers.
  • Pour béchamel sauce over meat filling. Use a spatula to smooth the top and sprinkle with some grated parmesan.
  • Bake for 25-30 minutes or until golden brown.
  • Remove from oven. Allow to cool for at least 1 hour.
  • Cut into pieces, serve and enjoy!

понедељак, 25. април 2016.

Kako uzgajati Batat, sladak krompir* How to grow Sweet potato




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Korak 1. Kupite jedan batat, neko će vam reći da mora biti organic ali to zaista nema nikakvog uticaja na krajnji rezultat. Za jedan mali kontejner potreban vam je 1 batat



Korak 2. Neko će vam možda reći da presečete batat, zabodete čačkalice i stavite u čašu sa vodom. U ovom metodu koji ja opisujem je sve nepotrebno. Ostavite batat da stoji dok ne pusti one bele korenčiće
Onda u kontejneru u koji ste stavili dobro kompostiranu zemlju zasadite takav batat i pokrijete sa zemljom. Nadjite mu toplo mesto sa mnogo sunca. Izbušite nekoliko rupa na dnu , možete sipati i malo šljunka na dno.
Zalivajte ga redovno. Ova biljka je baš laka za održavanje . Jako sporo raste (od 4 do 6 meseci)
Srećom listovi su jestivi, mene ukusom podsećaju na spanać. Tako da slobodno ih koristite.



Eto, tako lako


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How to Grow Sweet Potatoes in Containers



Step 1: Buy a sweet potato
Some people will tell you that you HAVE to buy an organic sweet potato. If you want to spend the extra money on an organic potato, by all means do so! I am here to tell you, however, that this isn’t necessary. I’ve never used an organic potato and I’ve had great success growing sweet potatoes for years. You need 1 potato per container.



Step 2: Let the sweet potato get old
Some people will tell you that you have to cut the potato and make a “slip” by using toothpicks to prop the potato pieces in a glass of water. You can do that if you want, but again, it’s really not necessary. Toss the potato in the pantry and let it sit for a while, until it starts to grow little white “hairs” (it’s not mold!)



Step 3: Fill a large container with quality potting soil.
I use 30 gallon storage containers than I purchase cheaply after the holidays and during back-to-school season, just poke some holes in the bottom and layer the bottom with some small rocks. You can also use these nifty growing pots  


4. Cut the potato in half and toss the pieces in the soil, cover them, then place the pot in a sunny spot. Rotate the pot every week or so.
Sweet potatoes like warm soil, so the sunnier the spot the better!



How to grow sweet potatoes in containers
It’s amazing how quickly sweet potato leaves grow!




5. Tend your plants.
This part is easy, it really, really is. If the leaves start to wilt, water the plant with about a gallon. If the vines grow out of the containers tuck them back in. When the plant starts to take over the world cut the old leaves off and eat them (they freeze well, just like spinach!), just don’t remove more than 25% of the leaves at any time and don’t cut the new leaves.



6. Wait patiently.
Sweet potatoes are not a quick crop (which is why it’s so cool that you can eat the leaves!), they take many months to grow. After about 4 months you can dig one up and see how big it is. I like to leave mine in for closer to 6 months. The good news is that even tiny sweet potatoes can be used and are delicious, in fact some consider them a specialty.




You can harvest them all at once, or one or two at a time. Just stick your hands in the dirt, feel around, and yank them out! Most of the potatoes grown in containers will be small to medium but the bigger the container 

To store potatoes simply wipe them off with a DRY cloth, do NOT rinse them! Allow them to completely air dry & store in a cool, dark place like the back of your pantry or a root cellar. The longer you store them, the sweeter they become.



That’s it! Easy, right?? You won’t find a crop that produces so much with so little work. Growing sweet potatoes in containers is really easy and I hope you give it a try!

Kitnikez od dunja * Quince paste



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Ova poslastica je možda kod nas pala u zaborav ali ovde gde ja živim je sir od dunja , sto bi bio prevod ove poslastice od  nemačkog naziva Quittenkaese, vrlo uobičajen kao i žele od dunja iako ih ovde nema baš u velikoj količini. Ja imam jedno drvo i kako moja Gvozdena sa bloga U mom Loncu kaže to nisu dunje, to su dunjci.  Verujte u ukusu nema nikakve razlike.

Kako se dunje vrlo sporo kuvaju, ja sam završni deo radila u onom loncu za sporo kuvanje, što zahteva mešanje samo svakih 30 minuta, a ne konstantno. Mogu se dodati i orasi, koje ja nisam tog momenta imala.

Sastojci
1 kg dunja
600g šećera
1 Kašika soka od limuna
1 kašičica vanile


Priprema

Dunje oljuštimo i isečemo na kocke
Prvo sa šećerom vanilom i sokom od limuna prokuvamo oko 20 minuta u loncu.



Zatim stavimo u lonac za polako kuvanje i krčkamo , mešajući svakih 30tak minuta još 2 sata



Kad je smesa ukuvana , dobićete čvrst pire. Ostavite u loncu još nekih 45 minuta .

Stavite u manje kalupe , pa  ostavite preko noći da se potpuno sčvrsne.



Čuvajte u frižideru


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Quince Paste



Very old recipe which was quite popular in my home country but somehow was forgotten , although still made at home , some of homes. 
Here in New Zealand it is common as is quince jelly , although amounts of fresh fruit are limited.

As it requires long time to be cooked , I made it in a slow cooker. So i had to stir only every 30 minutes , instead of constantly.

You can also add walnuts, which I did not have  when making this paste. It is very yummy and mostly eaten with cheese and crackers on plate.



Ingredients

1 kg of quince
600 g sugar
1 TBS lemon juice
1 tsp vanilla essence




Create

First peel and core quince. Cut in chunks
On stove, adding sugar, lemon juice and vanilla essence, cook till it softens , about 20 minutes

Transfer to a slow cooker and cook on high for about 2 hours, stirring every 30 minutes.

When done leave in the pot for 45 minutes.
You should by now have very thick mash.
Pour in small containers and leave to cool further , preferably overnight
Store in fridge


недеља, 24. април 2016.

Sladoled sa avokadom i kondenzovanim mlekom * Avocado and condensed milk Ice cream


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Ovaj recept sam u potpunosti preuzela sa bloga , koji pratim dugo godina. Mnoge recepte sam pravila po Zokinim receptima i uvek su mi uspeli. Ona je greškom koristila dulche de leche, mada i to je dobra varijanta jer se dodatno dobije ukus karamela.
Sladoled je i izvan očekivanja ukusan i prosto neverovatno kako bez mašine za sladoled lako za napraviti.
Originalan recept možete pogledati OVDE



Sastojci


250 g avokada
300 ml kondenzovanog mleka ( ja kupim gotovo, a za domaće sledi recept)
2 kašike soka od limuna
prstohvat morske soli
450 ml slatke pavlake



Priprema:

Pleh, veličine 22cm X 8cm staviti u frižider da se dobro ohladi, najmanje pola sata pre nego što počnete da pravite sladoled.

U multipraktik staviti  kondenzovano mleko,prstohvat soli, sok od limuna i kockice avokada i sve samleti u kremastu masu.




Umutiti slatku pavlaku i polovinu umešati vrlo nežno sa spatulom, dodati tu masu u preostalu umućenu slatku pavlaku i ponovo umešati sa spatulom.



Sipati tako pripremljenu masu u ohlađeni kalup, poravnjati, pokriti sa providnom folijom i ostaviti u zamrzivač, najmanje 4 sata,najbolje, preko noći.



Kondenzovano mleko

Sastojci

Kondenzovano mleko (instant varijanta)

Sastojci:
Šolja mleka u prahu
2/3 šolje šećera
3 kašike putera, na sobnoj temperaturi
Malo ekstrakta vanile
1/3 šolje ključale vode
Sve sastojke stavite u blender i miksajte dok ne dobijete željenu gustinu, oko 1-2 minuta. Ako vam je mleko previše gusto dodajte još vrele vode, pa mutite još malo.
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Avocado and Condensed milk Ice cream
I copied this recipe from the blog of my dear friend Zoki , that I follow for many years. I have made lot of her recipes and they always succeed. She by accident bought dulche de leche, I used condensed milk. However can imagine if you use Dulche de leche it will be even tastier.
Could not believe how easy it was to make without Ice Cream machine and the result was amazing tasty Ice cream.

If you want to see original Recipe you can see it HERE
For the ones that can not buy ready made condensed milk I added quick version of home made.

Ingredients
250 g avocado
300 ml condensed milk
2 TBS of lemon juice
450 ml sweet cream
pinch of salt
1 tsp vanilla essence

Create
First chill the dish you are gonna use to freeze the Ice cream in , for at least half an hour
In blender put peeled avocado pieces, lemon juice , condensed milk, and pinch of salt. Blend till you get smooth mixture

Separately whip sweet cream. 
Carefully , first add half crema to avocado mixture and slowly mix in.
Add the rest of cream and mix in again.žPut in your dish cover with plastic foil and chill for at least 4 hours or overnight.


Home made condensed milk

1 cup milk powder
2/3 cups sugar
3 TBS butter, room temperature
1 cup boiling water
1 tsp vanilla essence

Create

Put everything in blender and mix till you get desired thickness. If it is too thick add little bit water





среда, 20. април 2016.

Kozji kotleti iz rerne sa knedlama * Goats cutlets baked, with dumplings




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Pravili smo pizzu u pizza peć. I onda smo lepo u tepsiji naslagali svakojakih delikacija mesa i povrća i ostavili u peći preko noći. Sve se tako lepo polako  ispeklo da se prosto topilo u ustima. Dodali smo naše omiljene knedle,koje sam zavolela putujući pre dosta godina kroz Nemačku i koje oni zovu Klosse. Ove moje su sa karamelizovanim lukom. Masala.




Sastojci
Meso i povrće


5 kozjih kotleta
2 šargarepe
2 krompira
2 crvena luka
3 čena belog luka
2 paradajza
1  šolja crvenog kupusa
1 kašičica aleve paprike
1 kašičica soli
1 kašičica kurkume
1/4 kašičice cimeta
1 /4 kašičice orašćica u prahu
1/4 kašičice čili pahuljica
4 zrna bibera
3 lista lorbera
1 l Bistra govedja supa
1/2 šolje paradajz pirea
1 Kašika svežeg ruzmarina


Knedle sa karamelizovanim lukom

1 kg krompira
2 šolje brašna
1 jaje
2 kašičice soli
1 Kašika ulja
3 crvena luka

Priprema

Za pripremu tepsije u pizza peć nema mnogo šta da se priča. Naslažu se svi sastojci , začini se, prelije bistrom supom i paradajz pireom. Dobro se zatvori srebrnom folijom i ostavi u pizza peći. Mi smo je ostavili preko noći  i ujutru oko 9 sati izvadili, bilo je sve perfektno sa još dovoljno sosa. A sos ..ne mogu vam opisati.


Za večeru smo onda spremili



Knedle
Skuvamo krompir sa ljuskom pa ga propasiramo. U činiji dodajemo, brašno da testo ne budo prečvrsto. Dolivamo ulje i posolimo. Ostavimo da stoji oko 10 minuta

Za to vreme sitno isečene reežnjeve crvenog luka dinstamo na blagoj vatri.
Oko 10tak minuta.
Ostavimo da se malo ohlade pa dodamo u krompi. Formiramo  veće knedle. U loncu sa dosta vode koju smo posolile, kada provri, spuštamo knedle.
Kada isplivaju na površinu gotove su





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Goats cutlets baked, with dumplings





We have put our pizza oven to work.After we had pizza we put roasting pan with goats cutlets and various vegetables and spices in the oven overnight. Next morning around 9 am we had perfect succulent dish with enough sauce left. And what a sauce it was!! This dish called for German dumplings, (Klosse) which I really loved during my travels trough Germany. I made these with caramelized red onion


Ingredients
For the baking dish

5 goats cutlets
2 potatoes
2 carrots
2 tomatoes
2 red onions
3 garlic cloves
1 cup red cabbage
1 tsp paprika
1 tsp chilli flakes
1/4 tsp cinnamon
1 tsp turmeric
1/4 tsp nutmeg
3 TBS tomato paste
1 TBS fresh rosemary
1L of beef  stock
4 pepper corn
3 baz leaves
1 tsp salt


For dumplings

I kg floury potatoes
2 tsp salt
12 TBS oil
2 cups flour
1 egg

Create

For the roasting pan dish there is no science to it. Arrange all ingredients and spices, top up with beef stocjk and tomato paste. Close tightly with silver foil and leave it in the pizza oven. Of course this can be done in convenient oven as well slowly roasted on 165 degrees C for several hours





Dumplings

Boil unpeeled potato, peel and put through potato press. Add slowly oil,egg lightly beaten and flour.Salt and set aside for 10 minutes. 
In the meantime saute thinly sliced red onion on low temperature. For about 10 minutes
Add to your potato mixture.
Form big dumplings like a ball and put them in a pot with lots of boiling salted water. When they come to surface they are done.








уторак, 19. април 2016.

Malfouf,Sarmice na palestinski način, Malfouf Palestinian cabbage rolls



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Naravno sarma je najbolja na srpski način. Ali čisto iz radoznalosti , zagledala sam okolo i recepte sa punjenim kupusovim listovima i baš sam se iznenadila koliko raznih zemalja to pravi, Manje, više slično kao mi  i večinom sa mesom i pirinčem. Ovaj palestinski recept me zaintrigirao zbog količine belog luka i limuna.

Da vam kažem zaista nije loša ova sarmica

.

Sastojci

1 mala glavica kupusa, vrstu izbirajte vi ili  pola glavice ako imate veliki kupus.

Listove prvo odvojimo (ja sam celu polovinu obarila pa to onda uradila
Isečemo koren

Fil

1 šolja pirinča
300 g govedjeg mlevenog mesa
10 čenova belog luka, iseckanog
2 limuna, sok
2 kašike allspice (mešavina koju ja imam gotovu a dole dajem sastojke ako sami pravite)
3 Kašike paradajz pirea
1 kašičica krupne morske soli
1/2 kašičice bibera
3 Kašike maslinovog ulja
1/2 l bistre supe da prekrije sarmice



Priprema

Skuvamo i ocedimo pirinač
Propržimo meso i dodamo skuvani pirinač.
Dodamo sve začine i izmešamo

Obarene i očišćene listove kupusa  punimo sa oko 1 Kašikom te mešavine.
Čvrsto uvijamo kao cigaru.
Redjamo u vatrostalnu činiju. Pospemo iseckanim belim lukom. Uspemo paradajz pire i bistru supu. Dodamo ocedjeni limun
Stavimo u rernu da se zapeče na jako niskoj temperaturi  sat vremena. Ako sarmice nisu sasvim pod bistrom supom , možete dodati malo vode



Služi se uz jogurt i neki hrskavi hleb

* Allspice začin se sastoji od : 1/2 kašičice cimeta, 1/ 4 kašičice oraščića, 1/4 kašičice karanfiliča u prahu

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Malfouf, or Cabbage Rolls


Cabbage rolls are very popular in my country and although I tried many other recipes that ONE remains our favorite.
When I was researching how those cabbage rolls are done in other countries , I was surprised how many countries have this or similar dish. It always only varies in spices, but always has mince meat of some kind and rice. 
This recipe seemed interesting because of use of lemon juice and amount of garlic. I can only say, yes it was different, but still delicious!




Ingredients

1 small cabbage or half of big cabbage.Choose cabbage variaty that you like, I used green cabbage.

Filling
1 cup rice
300 g minced beef
2 tsp ground allspice
11/2 tsp sea salt
1/2 tsp freshly ground pepper
3 tbsp olive oil
10 or so cloves of garlic, crushed
Seasoned stock or water, enough to cover the cabbage
3 TBS tomato puree (optional)
A couple of lemons

Create


Prepare the leaves:

The goal here is to remove all of your cabbage leaves, and to cook them until they are tender, flexible and become translucent.  The outer leaves of cabbages are darker colored leaves, and they are tough and require longer cook times, while the inner cabbage leaves are paler and more tender. I had half of cabbage and boiled it first and than cleaned roots and separated leaves.

1.  Remove outer leaves of your cabbage.  Bring a very large pot of water up to a boil, and carefully submerge your cabbage.  Once the outer leaves soften enough, remove them with a pair of kitchen shears or a sharp knife.  Set aside.  Return your cabbage to the boiling water, and repeat process until your cabbage leaves are all removed. 

2.  Cut out the central rib out of each leaf.  Then cut each cabbage leaf into sections.  If the leaf is large, cut it into 3-4 sections.  If the leaf is small, cut it in half.  Save any cabbage remnants to sauté for a tasty side dish for another night of the week.

NOTE:  If your cabbage leaves are loosely furled and fairly tender (you will know this because your cabbage with be very pale in color, almost white), then you may be able to skip the next step.  Your goal is for the leaves to be translucent and tender enough to roll, but not cooked so much that they fall apart.  

3.  Sort your leaves by color - make a stack of dark, medium and pale leaves.  Bring your water back to a boil and boil each stack until leaves are starting to turn translucent and are tender enough to roll.  Dark leaves may take 10 minutes to boil, and the palest leaves may only take 1-2 minutes.  Remove leaves with tongs.

Stuff and cook the rolls:

1.  In a bowl, mix together the ingredients for you stuffing.

2.  At a table, set out a large cutting board or platter for rolling, your stack of cabbage leaves, your bowl of stuffing, and a large pot, greased with a little olive oil on the bottom.  Start with your darkest leaves, as they will be on the bottom of your pot and will cook the most thoroughly.  Place about one tablespoon (less for smaller rolls) of filling onto a cabbage leaf, and mold it into a long, cigarette shape.  Roll your cabbage leaves tightly, and place onto the bottom of your pan.  Continue rolling, packing in your cabbage rolls onto the bottom of your pot as tightly as possible.  When you have completed one layer, scatter in cloves of garlic.  Then continue to build layers of cabbage rolls, scattering in garlic as you go.

3.  Pour some well seasoned broth (lamb or beef would be delicious, but any broth will do, mixed with tomato puree, (if using) over the cabbage, filling just to the top layer of cabbage rolls. Add juice of lemons.  Place a plate on top of your cabbage rolls, then cover with a lid.

4.  Bring to a boil and then simmer on very low heat for about an hour, until cabbage leaves are tender and cooked.  If the top layer of rolls isn't fully submerged, add a little water or consider flipping them one at a time so that they cook thoroughly.  




Serve with the garlicky, lemony broth over top, and serve with a bowl of plain, whole yogurt and a little Arabic bread.



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