Cabbage Roll With Mussels


1 large cabbage 100 pieces of mussels 1.5 cups of rice 6 onions Half a glass of vegetable oil 1 glass of olive oil 2 tablespoons of peanuts 1 tablespoon of currants 3 glasses of hot water 1 teaspoon of granulated sugar 2 teaspoons of allspice 1 teaspoon of black pepper 1 teaspoon cinnamon salt

Boil the cabbage leaves in salted water until they soften slightly and drain them.

Soak the mussels in water for 15 minutes and drain.

Chop the onions.

Soak the currants in warm water and drain.

Heat oil and half a glass of olive oil in the pan and saute the onion.

Add the peanuts and mussels.

When the mussels release and absorb the juice, add the rice and fry for 10 minutes, stirring.

Add two glasses of hot water, currants and granulated sugar and cook, stirring, until the water evaporates.

Remove from heat and add allspice, salt, cinnamon and pepper.

Blend and let cool.

Divide the mussels into the cabbage leaves and wrap them, and place the wraps in the pot.

Add 1 glass of hot water and cook.

Take it off the heat, drizzle the remaining olive oil on it and let it cool.

ENJOY YOUR MEAL
 

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