Bayburt False Stuffed Product Description and Distinctive Features: Bayburt False Stuffed Cabbage is a traditional regional dish made with cabbage (kale), salted dried bone-in meat, bulgur, butter, onions, tomato paste, and flour. It is served hot, topped with melted butter. The dried bone-in meat used in preparing this dish is produced by salting and drying rib meat from both large and small animals in stone ovens. The unique cooking method involves stuffing cabbage rolls with a filling of dried bone-in meat, onions, and tomato paste, creating a preparation style specific to this region. With its rich history, Bayburt False Stuffed Cabbage is deeply connected to the geographical area it originates from. Production Method: Ingredients used in the production of Bayburt False Stuffed Cabbage: - 1 medium-sized cabbage - 3 cups bulgur - 500g dried bone-in meat - 5 tablespoons tomato paste - 250g butter - 1 cup flour - 3 large onions - Red pepper - Salt In a pan, 1 finely chopped onion is sautéed in butter. Boiled bulgur and a cup of flour are added to the sautéed onion, mixed well, and the stuffing is ready. For preparing Bayburt False Stuffed Cabbage, winter cabbages harvested between September and November from the region are used. The cabbage leaves are separated, blanched in salty water for 2-3 minutes, then quickly transferred to a container with cold water. Once cooled, the cabbage leaves are deveined and sliced into pieces about 10 cm thick. The stuffing is placed inside the sliced cabbage leaves. In another pot, 2 grated onions, butter, and tomato paste are sautéed. The dried bone-in meat, which is obtained by salting and drying in stone ovens, is placed at the bottom of the pot. The onion-tomato paste mixture is then spread on top. Alternating layers of stuffed cabbage and the onion-tomato paste mixture are arranged over the meat. About 2 cups of water are added, and the dish is cooked over low heat for approximately 1 hour. Bayburt False Stuffed Cabbage is served hot, with melted butter poured over it.