Cabbage Rolls

I had the wonderful opportunity to learn to make Cabbage Rolls from my wonderful neighbors from Bulgaria.  It was a beautiful day - they were so generous and I learned so much from utilizing everything you have to exquisite technique. 

Enjoy pictures from the day below!!

Vegetable Filling
Ingredients
3 TBS sunflower oil (Zergut - available at Tropicana market)
1 medium onion chopped
4 cloves chopped garlic
300 ml (1 1/4 - 2 Cups) rice
300 ml (1 1/4 - 2 Cups) chicken stock
1 TBS sweet paprika
2-3 TBS combination of fresh and dried mint
1/3 Cup fresh chopped parsley
1/2 Cup Canned tomatoes
1 TBS kosher salt then salt and pepper to taste after cooking

Directions
Add sunflower oil to the pan. Add onions and cook until translucent. Add garlic and cook for several minutes. Add rice and cook until rice is browned. Add herbs, seasoning and tomatoes. Warm chicken stock and add to the mixture. Bring to a boil, reduce heat and simmer for 10
minutes until all the liquid has been absorbed. Let cool. While mixture is cooling prepare the grape leaves - rinse and remove stems. Place 2-3 tablespoons of the filling in each grape leaf. Roll nice and tight. Prepare large pot by placing several layers of grape leaves on the
bottom of the pan. Place finished rolls tightly in the pot. Layer as needed. Place several more grape leaves on top. Place a plate on top of the rolls for condensing pressure. Add hot water (use the fry pan that was used for filling to warm the water to make sure you get every drop of flavor). Use just enough water to cover the rolls. Bring to a boil. Put lid on, reduce heat and simmer for 20 minutes.

Meat Filling
Ingredients
2 TBS sunflower oil
1 medium onion chopped
4 cloves chopped garlic
2 pounds ground lamb/pork or hamburger
2 Cups rice
2 Cups water
1/2 Cup tomato paste (Greek - available at Tropicana market)
1 TBS sweet paprika
2-3 TBS combination of fresh and dried mint
1/3 Cup fresh chopped parlsey
1 TBS kosher salt then Salt and Pepper to taste

Directions
Add sunflower oil to the pan. Add onions and cook until translucent. Add garlic and cook for several minutes. Add ground meat and cook until it has just lost pink color. Add rice and cook until rice is browned. Add herbs, seasoning and tomato paste. Heat the water and add to
the mixture. Bring to a boil, reduce heat and simmer for 10 minutes until all the liquid has been absorbed. Let cool. While mixture is cooling prepare the cabbage leaves - rinse and cut out stems. Place 2-3 tablespoons of the filling in each cabbage leaf. Roll nice and tight. Prepare the pot by placing several layers of grape leaves on the bottom of the pan. Place finished rolls tightly in the pot. Layer as needed. Place several more grape leaves on top. Place a plate on top of the rolls for condensing pressure. Add hot water and several tablespoons of pomegranate molasses to the pot (use the fry pan that was used to make filling to warm the water to make sure you get every drop of flavor). Use just enough water to cover the rolls. Bring to a boil. Put lid on, reduce heat and simmer for 30- 40 minutes.