Cabbage dumpling

For filling purposes

Components

• 500 grams of minced duck meat
• Half a tea cup of uncooked rice
• Half an onion
• Two Italian tomatoes
• Broth made with half a lemon
• Three sprigs of mint
• 2 teaspoons of Syrian pepper
• 1½ teaspoons of salt
• Add ground pepper as desired.

Setup mode

1. Remove the onion’s skin and dice it. Rinse the tomatoes, slice them in half, and remove the seeds. Then, cut each half into small pieces. Wash the mint leaves and gently tear them into thin strips.

1. In a medium bowl, combine all the filling ingredients, add ground pepper to taste, and mix thoroughly using your hands. Set aside.

For installation

Components

• 2 heads of cabbage
• 3 tea cups of homemade vegetable stock (or water)
• 1 teaspoon of salt

Setup phase

1. Rinse the cabbage leaves thoroughly under running water. Bring a deep-sided frying pan filled with water to a boil over the stove. Have a large bowl filled with ice water ready.

1. To blanch the leaves: once the water reaches a boil, add 1 teaspoon of salt and immerse 3 cabbage leaves; cook them for 30 seconds until they become flexible enough to roll the puddles. Using tongs, move the leaves to a bowl of cold water to halt the cooking, then place them in a colander. Repeat this procedure with the remaining leaves.
2. To roll the puppies: place a fully opened cabbage leaf on the board; cut the leaf in half lengthwise, firmly hold the stem, and remove the stem – each half becomes a small bundle. Put about one tablespoon of filling, leaving around 2 cm from the base of the free leaf to roll; fold the tip of the leaf over the filling, tuck in the sides, and continue rolling until the end. Repeat with the remaining leaves.
3. Arrange the puppies side by side in a medium-sized pan, covering the entire bottom. Create a second layer on top of the first one— the tighter they are packed, the better, as they won’t open while cooking.
4. Add vegetable broth (or water) and cook over low to medium heat. Once it begins to boil, reduce the heat and let it simmer for 20 minutes with the lid partially open. Turn off the heat and serve immediately.

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