Pickled white cabbage _ Sofrat hadhramia

🔹Half a white cabbage.

🔹A small red or white onion.

🔹Two carrots.

🔹Three cloves of garlic.

For each jar:

🔹Three quarters of a cup of apple cider vinegar, or grape.

🔹A quarter of a fresh boiled beetroot -color as desired-.

🔹Half a tablespoon of black pepper.

🔹Half a teaspoon of salt.

🔹A quarter of a teaspoon of fennel seeds -as desired-.

🔹A cup of apple cider vinegar, or white vinegar.

🔹A tablespoon and a half of salt.

🔹A small red cabbage.

🔹A teaspoon of sugar.

🔹A teaspoon of pepper.

🔹Half a small onion.

🔹Put the cabbage and carrots in a pot and put boiling water on it for ten minutes until it becomes soft, then drain it and wait for a long time until it is completely free of water.

🔹Place the cabbage and carrots in the pot, then add: salt, hot vinegar, and garlic.

🔹Sterilize the jars by heating the oven to a temperature of one hundred and eighty degrees Celsius, then turning it off and placing the jars inside for ten minutes.

🔹Place the cabbage mixture in the jar and add: onions, cumin, and fennel to it, then put another amount of the cabbage mixture and add water and vinegar, then wait until the vinegar cools, then put a sheet of butter on the face and close it.

🔹Wait for at least three days for it to be ready, and if the water used is cold, you must wait for at least eight days.

🔹Remove the hard pieces inside, then cut it into very small pieces and place it in a pot.

🔹Put salt on the cabbage and leave it for a whole night until all the water in the cabbage is removed.

🔹Place the cabbage in the jar, then add: black pepper, onions, and a pinch of sugar mixed with hot vinegar.

🔹Two kilograms of red cabbage cut into thin slices crosswise.

🔹Fifty grams of salt.

🔹Mix the cabbage with the salt in a plate, and set the plate aside for sixty minutes, the cabbage will produce a large amount of liquid to submerge the pieces.

🔹When the liquid almost reaches the top of the cabbage, a weight is placed on top to keep the cabbage well submerged in a place with little light, and its temperature is from sixteen to twenty degrees Celsius until the cabbage becomes sour in taste, and it is left for about thirty days.

🔹Seven hundred grams of mushrooms, cleaned and cut into small pieces.

🔹Two hundred grams of mozzarella cheese, cut into small cubes.

🔹A can of sauerkraut, or four hundred grams (American sauerkraut) drained.

🔹Two cups of all-purpose flour.

🔹Two large onions, peeled and cut into small cubes.

🔹Two eggs.

🔹Three tablespoons of butter.

🔹A tablespoon of olive oil.

🔹Half a teaspoon of salt.

🔹Half a bunch of parsley, chopped into small pieces.

🔹One hundred milliliters of water.

🔹Salt and black pepper - to taste.

🔹Mix all of the following: olive oil, flour, eggs, a pinch of salt, and water in a food processor until a smooth dough is formed, then knead the dough on a floured table until it becomes smooth. You can use a pasta machine if available, and the dough must be the same thickness as ravioli pasta.

🔹Melt a tablespoon of butter in a large saucepan over low heat, then brown the onions until they become transparent.

🔹Add the mushrooms and a tablespoon of butter, and in the meantime wash the pickled cabbage until it becomes less salty.

🔹Cook the mixture over low heat, stirring constantly for about thirty minutes until the mushrooms become soft.

🔹Add the pickled cabbage and a tablespoon of butter, continue cooking over a very low heat, and continue mixing well for an additional twenty minutes, then leave the mixture until it cools completely.

🔹Season the mixture with a little pepper and salt, but keep in mind that the pickled cabbage is already salty, then add the cheese and parsley, and thus the mixture is ready to use.

🔹Cut the dough into small circles.

🔹Place a teaspoon of the filling on half the circle.

🔹Fold each circle into a crescent shape.

🔹Press the edges of the dough together with a fork, or fingers until they are well closed.

🔹Repeat the same method until all the filling is finished.

🔹Leave the samosa to rest in the refrigerator, and then it is ready to fry.

🔹Fry the samosa in hot oil until it becomes golden colour.