Bayburt False Stuffed Product Description and Distinctive Features: Bayburt False Stuffed Cabbage; is a regional dish prepared using cabbage (kale), salted dried bone-in meat, bulgur, butter, onions, tomato paste, and flour. It is served hot with melted butter poured over it. The dried bone-in meat used in the production of Bayburt False Stuffed Cabbage is obtained by salting and drying rib meat from large and small animals in stone ovens. The unique production method involves cooking cabbage rolls with dried bone-in meat and onion-tomato paste filling, creating a production method specific to the geographical region. The Bayburt False Stuffed Cabbage, with its long history, is closely tied to a geographical boundary. 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 1 finely chopped onion is sautéed in butter. Boiled bulgur and a cup of flour are added to the sautéed onion, mixed, and the stuffing is ready.In the production of Bayburt False Stuffed Cabbage, winter cabbages harvested between September and November within the geographical boundary are used. Cabbage leaves are separated, blanched in salty water for 2-3 minutes, and quickly transferred to a container filled with cold water. Cooled cabbage leaves are deveined, sliced to approximately 10 cm thickness. The stuffing is prepared by placing it inside the sliced cabbage leaves. In another pot, 2 grated onions, butter, and tomato paste are sautéed. The dried bone-in meat obtained by salting and drying in stone ovens is arranged at the bottom of the pot. The onion-tomato paste mixture is added on top. Alternating layers of stuffed cabbage and onion-tomato paste are arranged over the meat. About 2 cups of water are added, and it is cooked over low heat for approximately 1 hour. Bayburt False Stuffed Cabbage is served hot with melted butter poured over it.