This video is a comprehensive guide on how to make Egyptian-style stuffed cabbage. The speaker starts by preparing the cabbage leaves, boiling them, and then cutting them into manageable pieces. They then prepare the stuffing mix, which includes onions, tomato sauce, spices, and rice. The speaker adds the mixture to the cabbage leaves and rolls them up, making sure to seal the edges tightly. The cabbage rolls are then cooked in a pot with a small amount of soup, gradually adding more soup as the rolls absorb it. The speaker emphasizes the importance of not overfilling the pot and not covering the rolls with too much soup. The result is a delicious and perfectly cooked stuffed cabbage dish.
Here are the extracted key facts:
1. The video is about preparing stuffed cabbage the Egyptian way.
2. The presenter starts by boiling the cabbage.
3. The presenter uses a medium or small size cabbage.
4. The presenter removes a part of the cabbage to make it easier to separate the leaves.
5. There are two ways to boil the cabbage: separating the leaves and boiling each one alone, or boiling the whole cabbage.
6. The presenter uses the first method, which is simpler for beginners.
7. The cabbage leaves are boiled for approximately 10-15 minutes.
8. The presenter checks if the leaves are cooked by holding them and noticing if they are soft.
9. The presenter removes the thick part of the cabbage leaves before rolling them.
10. The presenter divides the leaves according to the size and length of the stuffing.
11. The presenter prepares the stuffing mix by sautéing onions, adding tomato sauce, and spices.
12. The presenter adds half a kilo of tomato juice to the stuffing mix.
13. The presenter uses half a kilo of Egyptian rice in the stuffing mix.
14. The presenter adds dill, coriander, salt, cumin, and black pepper to the stuffing mix.
15. The presenter mixes the stuffing ingredients well and strong.
16. The presenter spreads a layer of cabbage leaves underneath the stuffed cabbage.
17. The presenter adds branches of dill and coriander to the stuffed cabbage.
18. The presenter rolls and tightens the cabbage leaves well to prevent them from breaking.
19. The presenter does not press the stuffed cabbage fingers together too much.
20. The presenter leaves room for the soup to boil in the pot.
21. The presenter does not fill the pot with the stuffed cabbage.
22. The presenter adds the soup gradually to the stuffed cabbage.
23. The presenter covers the pot and leaves it on high heat while watching until the level of the soup decreases.
24. The presenter adds more soup gradually to the stuffed cabbage.
25. The presenter does not get the stuffed cabbage out until it is cooked.
26. The presenter shakes the pot and turns it over while it is hot before serving.