Ingredients
Cabbage1 head
Egyptian Rice2 cups- Tomatoes4 pieces
- Onion, chopped1 piece
- Garlic clove, minced2 cloves
- Fresh coriander, chopped1 bunch
Lemon1 piece- Chicken or meat broth1 cup
Oil1 tablespoon
Butter1 tablespoon
Tomato Sauce2 tablespoons
Cumin0.5 tablespoon
Ground coriander0.3 teaspoon- Salt to taste0
Black Pepper0
Water0
Steps
- 1
Boil the cabbage leaves in water with added lemon juice and cut into suitable pieces.
10 minRequired Tools:
Pot - 2
Place the onion and garlic in the oil and butter over heat and sauté until softened.
5 minRequired Tools:
Frying Pan - 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 minRequired Tools:Pot - 6
Leave the pot on high heat for 7 minutes, then reduce to medium and low heat until cooked.
7 min
Nutrition Facts
Cabbageper 100gEgyptian Riceper 100gLemonper 100gOilper 100gButterper 100gTomato Sauceper 100gCuminper 100gGround corianderper 100gBlack Pepperper 100gWaterper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.