Zutaten
Kohl1 head
Ägyptischer Reis2 cups- Tomatoes4 pieces
- Onion, chopped1 piece
- Garlic clove, minced2 cloves
- Fresh coriander, chopped1 bunch
Zitrone1 piece- Chicken or meat broth1 cup
Öl1 tablespoon
Butter1 tablespoon
Tomatensauce2 tablespoons
Kreuzkümmel0.5 tablespoon
Gemahlener Koriander0.3 teaspoon- Salt to taste0
Schwarzer Pfeffer0
Wasser0
Schritte
- 1
Boil the cabbage leaves in water with added lemon juice and cut into suitable pieces.
10 MinBenötigte Werkzeuge:
Topf - 2
Place the onion and garlic in the oil and butter over heat and sauté until softened.
5 MinBenötigte Werkzeuge:
Bratpfanne - 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 MinBenötigte Werkzeuge:Topf - 6
Leave the pot on high heat for 7 minutes, then reduce to medium and low heat until cooked.
7 Min
Nährwertangaben
Kohlpro 100gÄgyptischer Reispro 100gZitronepro 100gÖlpro 100gButterpro 100gTomatensaucepro 100gKreuzkümmelpro 100gGemahlener Korianderpro 100gSchwarzer Pfefferpro 100gWasserpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.