machi


1 large green cabbage
2 cups short-grain white rice
1 onion, grated almost liquid
1 large onion, chopped
1 bunch fresh parsley (chopped, including some of the stems)
1 bunch fresh coriander (chopped, including some of the stems)
1 bunch fresh dill (chopped, including some of the stems)
2 fresh tomatoes, pureed
1 tomato, thinly sliced
3 tablespoons tomato paste
canola
1knoflook and1 cloves (crushed)
2 chicken bouillon cubes
1 tablespoon cumin
1 tablespoon Arabic spices (Turkish Toko)

2 tablespoons salt
1 teaspoon black pepper
2 tablespoons dried mint
Juice of 1/2 lemon,



1Rijst stuffing mixture:.
Put oil in the pan; add chopped onion and.

2Garlic when onions are almost ready beware do not let it burn
3 Add a spoonful of tomato puree and stir
4 Add pureed tomato, and a little water and cook until the liquid is almost gone. It must be a bit thick, not too watery. You can add some salt to taste .. not add too much salt
Aside .
5 Put washed rice in a bowl. Add the above-mentioned tomato mixture. Add raw, chopped herbs - parsley, dill and coriander. It's okay to cut along a portion of their stems, the mixture gives more flavor.

6 Add a little rapeseed oil.
7 Add all the spices and dried mint. Please make 1 chicken bouillon cube finely and add to the rice.
8 Mix all ingredients until well blended. Try to taste the flavor mixtures for vd herbs, will be, but you can not taste the raw rice only. seasonings. Salt is the most important, if too salty, do not worry, once cooked will reduce that.
9 Cabbage cooking:.
10 This is the trickiest onderdeel.maar this way is to do good.
11 Wash the cabbage well. cutting with a knife carefully around the core, make it gently a little loose. leaving it attached to the core 12 Fill a large pot with water, and some cumin. When the water boils, add the cabbage, with the core upwards.
13als the cabbage starts to boil, cut with a knife, gently the leaves away from the core and cook until they are a little soft, but not transparent.
14 As far Wider your core and keep the leaves on
15 When the outer leaves are a bit soft, remove the large leaves.
16 Repeat until all cabbage is tender.
17 You fondly the little leaves that you process in a coleslaw.
18 As soon as the leaves are cool, you could start with the mixture.
19 Role / stuffing cabbage:.
20 pack a large pan, add some oil in the soil
21 1 large tomato cut into thin slices and place on the bottom of the pan. You arrange the cabbage later in the pan.
22 Take a cabbage leaf and cut out the grain,
23 you have two halves and make piles of here
24 Clean the blade into four small scoop some rice mixture on the sheet and roll it up like a tight sigaar.

25 Do not worry about how it looks, make them close as possible,
28 role as all the leaves and arrange them into segments that the pan.
29 take it kippebollion block and make it fine
30 add about 3 cups of water and mix it with the tomato paste, pour over cabbage. Add water it should be just above cabbage. If that is not enough, add more water.
31 Take the inside of a springform pan and place it on top of the cabbage rolls so they do not shift.
32 Put on high heat, and bring to a boil, simmer for about 10 minutes, and put on the back burner with the lid on.
Leave about

33  simmer until rice is tender on the inside .Check it regularly
34 Once cooked leave to cool calm before removing it from the pan
35 If what has been cooled, take a large serving bowl, place it over the top of the pan, then turn the pan and pour the rolls in the dish. Be careful and do over the sink if you are unsure. It's easy, but practice makes perfect ..
36 put some tomatoes there bovenop.voor presentation.
37 *** remaining TIP: THE NEXT DAY warm you on the way up the leftovers put some butter in a pan, fry the stuffed cabbage leaves until golden brown on all sides. Super tasty, ENJOY! ***.