Ingredienser
Kål1 head
Egyptisk Ris2 cups- Tomatoes4 pieces
- Onion, chopped1 piece
- Garlic clove, minced2 cloves
- Fresh coriander, chopped1 bunch
Citron1 piece- Chicken or meat broth1 cup
Olie1 tablespoon
Smør1 tablespoon
Tomatsauce2 tablespoons
Spidskommen0.5 tablespoon
Stødt koriander0.3 teaspoon- Salt to taste0
Sort peber0
Vand0
Trin
- 1
Boil the cabbage leaves in water with added lemon juice and cut into suitable pieces.
10 minNødvendigt udstyr:
Kedel - 2
Place the onion and garlic in the oil and butter over heat and sauté until softened.
5 minNødvendigt udstyr:
Stegepande - 3
Add the tomatoes, two tablespoons of sauce, spices, and a little water, and let the mixture simmer until it dries completely.
10 min - 4
Wash the rice well, drain it, and add it to the sauce along with the coriander, mixing well.
5 min - 5
Stuff the cabbage leaves with the mixture and arrange them in the pot. Once finished with the quantity, add the broth to the stuffed cabbage until it is covered.
10 minNødvendigt udstyr:
Kedel - 6
Leave the pot on high heat for 7 minutes, then reduce to medium and low heat until cooked.
7 min
Ernæringsfakta
* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.

