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Stuffed Cabbage Rolls with Dill and Cumin
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Ingredients
- medium cabbage, boiled1 cabbage
- dill2-4 bunches
- stuffing mixture without parsley, mint, or meat (see recipe above)as needed
- Tomato juice1 cup
- Ghee2 tbsp
- Cumin1 tsp
- water or brotha little
Allergens (inferred from ingredient names): milk
Nutrition per serving (modelled estimate, not measured): kcal 230, protein 5, fat 6, carbs 40, fiber 6, sugar 7
Original steps
- Remove the outer green leaves, separate the remaining leaves from one another, and wash them carefully.
- Boil water seasoned with salt and cumin, drop a quantity of leaves into the hot water, and leave until tender, then remove carefully; repeat until all leaves are processed.
- Stuff each leaf with a small amount of the stuffing mixture.
- Roll them into finger shapes, ensuring the smooth side faces outward.
- Arrange them neatly in a pot and place over low heat for 5 minutes.
- Pour the tomato juice and a little broth or salted water over them.
- Leave over medium heat until nearly cooked, then reduce the heat until fully tender.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking