{"id":12317,"date":"2025-12-31T20:42:44","date_gmt":"2025-12-31T18:42:44","guid":{"rendered":"https:\/\/andrestover.com\/?p=12317"},"modified":"2025-12-31T20:42:45","modified_gmt":"2025-12-31T18:42:45","slug":"lebanese-cabbage-rolls","status":"publish","type":"post","link":"https:\/\/andrestover.com\/ee\/lebanese-cabbage-rolls\/","title":{"rendered":"Liibanoni kapsarullid"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Liibanoni kapsarullid klassikalises t\u00e4henduses on pigem peenikesed, maitsestatud kohalike maitseainetega nagu v\u00fcrtsk\u00f6\u00f6mned, piparm\u00fcnt, muskaat, k\u00fc\u00fcslauk. Kapsarulle on v\u00f5imalik valmistada nii, et need on l\u00e4binisti pehmeks keedetud, mina eelistan pigem selliseid, kus kapsa veel h\u00e4sti natuke kr\u00f5mpsub. Serveerida sobib neid kapsarulle sidruniga v\u00f5i ka jogurtiga kui selleks on soovi.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2025\/12\/Liibanoni-kapsarullid_blog1-1024x681.jpg\" alt=\"\" class=\"wp-image-12320\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/12\/Liibanoni-kapsarullid_blog1-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/12\/Liibanoni-kapsarullid_blog1-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/12\/Liibanoni-kapsarullid_blog1-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/12\/Liibanoni-kapsarullid_blog1.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-vivid-red-color\">Valmistamise aeg: 45 minutit rullide kokkupanek, 40-60 minutit hautamine<br>Tase: Mitte liiga keerukas<br>Kogus: 25-30 kapsarulli<\/mark><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Koostisosad:<\/span><br>1 suur kapsapea<br>600 g veisehakkliha<br>300 g pikateralist riisi<br>(maitseainete kogused on allolevas valmistamise juhendis)<br>Riivitud muskaatp\u00e4hklit<br>Kuivatatud piparm\u00fcnti<br>Must pipar<br>Meresool<br>Jahvatatud v\u00fcrtsk\u00f6\u00f6mned<br>Jahvatatud v\u00fcrtspipar<br>4-5 k\u00fc\u00fcslaugu k\u00fc\u00fcnt<br>1 sidruni mahl kapsarullide keeduvette<br>Sidruniviilud serveerimiseks<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"750\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2025\/12\/Liibanoni-kapsarullid_blog2-1024x750.jpg\" alt=\"\" class=\"wp-image-12319\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/12\/Liibanoni-kapsarullid_blog2-1024x750.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/12\/Liibanoni-kapsarullid_blog2-300x220.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/12\/Liibanoni-kapsarullid_blog2-768x562.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/12\/Liibanoni-kapsarullid_blog2.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\"><span style=\"text-decoration: underline;\">Valmistamine:<\/span><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>L\u00f5ika suurele kapsapeale juure l\u00e4hedale igast k\u00fcljest sissel\u00f5ige ja kanguta juurikas v\u00e4lja nii, et kapsalehed oleksid lahti.<\/li>\n\n\n\n<li>Aja suures keedupotis vesi keema ja keeda kapsapead umbes 15 minutit. Hakka kapsapea k\u00fcljest etevaatlikult lehti maha koorima. Vaata, et lehed katki ei l\u00e4he. Koosi 3 lehte lahti, t\u00e4ida \u00e4ra ja samal ajal muutuvad j\u00e4rgmise kihi lehed pehmemaks ja neid saab kasutada.<\/li>\n\n\n\n<li>L\u00f5ika leht pikki leherootsu pooleks, eemalda k\u00f5va leheroots.<\/li>\n\n\n\n<li>Valmista t\u00e4idis. Sega hakkliha riisiga, lisa 0,25 tl jahvatatud musta pipart, 1 tl kuivatatud piparm\u00fcnti, 0,25 tl jahvatatud muskaatp\u00e4hklit, 0,5 tl jahvatatud v\u00fcrtspipart ning meresoola maitse j\u00e4rgi.<\/li>\n\n\n\n<li>Vormi hakklihamassist peos piklik ja umbes 1 cm paksusega t\u00fckk, aseta kapsalehe laiemale k\u00fcljele, rulli \u00fchekihiliselt kapsalehe sisse, murra kapsalehe servad rulli peale ja keera kogu rull sigarikujuliselt kokku, L\u00e4bim\u00f5\u00f5t v\u00f5iks olla 2,5 kuni 3 cm.<\/li>\n\n\n\n<li>Sedasi m\u00e4hi kogu t\u00e4idis kapsalehtedesse.<\/li>\n\n\n\n<li>Vooderda \u00fclej\u00e4\u00e4nud kapsalehtedega keedupoti p\u00f5hi ning aseta \u00fcks kiht kapsarulle kapsalehtedele.<\/li>\n\n\n\n<li>Koori ja purusta kergelt k\u00fc\u00fcslaugud ja puista kapsarullidele \u00fcmber.<\/li>\n\n\n\n<li>Teine kapsarullide kiht aseta risti esimese kihiga ning kolmas kiht taas risti varasema kihiga.<\/li>\n\n\n\n<li>Pigista kapsarullidele 1 sidruni mahl.<\/li>\n\n\n\n<li>Kasuta kapsapea keeduvett, v\u00f5ta sealt umbes 600 ml, lisa umbes 1 tl meresoola, 1 tl jahvatatud v\u00fcrtsk\u00f6\u00f6mneid ning kuivatatud piparm\u00fcnti ning vala kapsarullidele.<\/li>\n\n\n\n<li>Hauta kapsarulle keskmisest madalamal kuumusel 40-60 minutit. Katsu aegajalt kapsarulle, kas need tunduvad sobivalt pehmed. Kui rullid on valmis, siis t\u00f5sta need serveerimisvaagnale.<br>Serveeri sidruniviiludega, soovi korral jogurtiga ning garneeri v\u00e4rske peterselliga.<br>Valmis!!<\/li>\n<\/ol>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"681\" src=\"http:\/\/andrestover.com\/wp-content\/uploads\/2025\/12\/Liibanoni-kapsarullid_blog3-1024x681.jpg\" alt=\"\" class=\"wp-image-12318\" srcset=\"https:\/\/andrestover.com\/wp-content\/uploads\/2025\/12\/Liibanoni-kapsarullid_blog3-1024x681.jpg 1024w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/12\/Liibanoni-kapsarullid_blog3-300x200.jpg 300w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/12\/Liibanoni-kapsarullid_blog3-768x511.jpg 768w, https:\/\/andrestover.com\/wp-content\/uploads\/2025\/12\/Liibanoni-kapsarullid_blog3.jpg 1165w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<div id=\"themify_builder_content-12317\" data-postid=\"12317\" class=\"themify_builder_content themify_builder_content-12317 themify_builder themify_builder_front\">\n\n\t<\/div>\n<!-- \/themify_builder_content -->","protected":false},"excerpt":{"rendered":"<p>Liibanoni kapsarullid klassikalises t\u00e4henduses on pigem peenikesed, maitsestatud kohalike maitseainetega nagu v\u00fcrtsk\u00f6\u00f6mned, piparm\u00fcnt, muskaat, k\u00fc\u00fcslauk. Kapsarulle on v\u00f5imalik valmistada nii, et need on l\u00e4binisti pehmeks keedetud, mina eelistan pigem selliseid, kus kapsa veel h\u00e4sti natuke kr\u00f5mpsub. Serveerida sobib neid kapsarulle sidruniga v\u00f5i ka jogurtiga kui selleks on soovi. Valmistamise aeg: 45 minutit rullide kokkupanek, 40-60 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12321,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[320,19],"tags":[628,631,730,383],"class_list":["post-12317","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-loomaliha","category-rahvustoidud","tag-cabbage","tag-ground-beef","tag-lebanon","tag-rice","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":true,"content":true,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12317","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=12317"}],"version-history":[{"count":30,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12317\/revisions"}],"predecessor-version":[{"id":12351,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/12317\/revisions\/12351"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/12321"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=12317"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=12317"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=12317"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}