Sweet-Sour Cabbage Rolls دلمه کلم برگ ترش-شیرین

In many different cultures you can find recipe for stuffed cabbage rolls. They might be savoury flavours or sweet-sour flavours. This classic sweet-sour stuffed cabbage leaves, is my mother’s recipe. These beautiful cabbage rolls are combination of spices with minced meat, raisins, rice, with sweet/sour taste due to sugar-vinegar in it.
My mother used to make  large amount of  cabbage  rolls or other types of stuffed leaves such as, stuffed grape leaves and store them in the freezer for later..

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Ingredients

  • 300 g ground beef meat
  • 1 large cabbage
  • ½ cup raisins
  • 1/4 cup yellow split peas ( optional)
  • 1 cup cooked rice
  • 10 tbsp. vinegar
  • 1 large onion
  • ¾ cup sugar
  • 1 tbsp. turmeric
  • 25 g beef stock cube
  • Oil

Preparation
Bring to boil water in a pot, add 1 tbsp. salt and cabbage. Allow to cook for 10-15 minutes. Once it is cooked, drain and separated cabbage leaves. Cut off hard parts of leaves and set aside.
In a big bowl, grate onion. Then add ground beef, turmeric, sugar, vinegar, pre cooked yellow split peas, raisins and rice to the grated onion, combine together and mix well. Now, put 1 tbsp. of meat mixture in the centre of cabbage leave , roll it up, fold two ends and again roll it . Repeat with all leaves. Cover bottom of pot with some cabbage leaves, arrange stuffed cabbage leaves in the pot.
In a pot with 400-500 ml hot water, add beef stock, and dissolve it and along with 3 tbsp vegetable oil,  Pour it top of the stuffed cabbage. Place a plate top of the stuffed cabbages. Cover the pot with lid. Cook it on medium heat for 45 minutes. Serve it hot.

دلمه ترش و شیرین کلم سفید

دلمه کلم در فرهنگ غذایی بسیاری از کشورها وجود دارد. گاهی دلمه کلم با سس گوجه‌فرنگی درست شده و گاهی با سرکه و شکر تهیه میشود.

مواد لازم

سیصد گرم گوشت چرخ کرده

یک عدد کلم سفید

نصف پیمانه کشمش

یک چهارم پیمانه لپه پخته: اختیاری

یک پیمانه برنج پخته

ده ق غ سرکه

یک عدد پیاز درشت

سه چهارم پیمانه شکر سفید

یک ق غ زردچوبه

بیست و پنج گرم عصاره گوشت

روغن مایع

طرز تهیه

در یک قابلمه مقداری آب را بجوش آورده و کلم را همراه با 1 ق غ نمک برای 15-10 دقیقه بپزید. سپس کلم پخته را در آبکش گذاشته و برگ های کلم را ورق ورق کنید. رگه های سخت کلم را با چاقوی تیز جدا کرده و برگ ها را آماده نگه دارید تا مایع دلمه آماده شود.

در یک کاسه ی بزرگ پیاز را رنده کنید. گوشت چرخ کرده- برنج پخته- لپه ی پخته سرکه- شکر- کشمش و زردچوبه را به پیاز رنده شده اضافه کرده و همه ی مواد را خوب با هم مخلوط کنید. حالا- یک برگ دلمه را برداشته وسط برگ کلم یک ق غ از مایع دلمه بگذارید. برگ را یک پیچ دهید – دو سر برگ را تا کرده و دوباه برگ را یک پیچ دیگر دهید. وقتی همه ی برگ ها پیچیده شدند در قابلمه بگذارید. عصاره ی گوشت را داخل 500-400 میلی لیتر آب جوش ریخته و حل نمایید و به روی دلمه ها بریزید. روی دلمه ها یک بشقاب بگذارید و در قابلمه را گذاشته و اجازه دهید برای 45 دقیقه با حرارات متوسط بپزنددلمه ها را گرم سرو کنید.

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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