Ingredientes
Repollo1 head
Arroz Egipcio2 cups- Tomatoes4 pieces
- Onion, chopped1 piece
- Garlic clove, minced2 cloves
- Fresh coriander, chopped1 bunch
Limón1 piece- Chicken or meat broth1 cup
Aceite1 tablespoon
Mantequilla1 tablespoon
Salsa de tomate2 tablespoons
Comino0.5 tablespoon
Cilantro molido0.3 teaspoon- Salt to taste0
Pimienta negra0
Agua0
Pasos
- 1
Boil the cabbage leaves in water with added lemon juice and cut into suitable pieces.
recipe.minutesHerramientas necesarias:
Olla - 2
Place the onion and garlic in the oil and butter over heat and sauté until softened.
recipe.minutesHerramientas necesarias:
Sartén - 3
Add the tomatoes, two tablespoons of sauce, spices, and a little water, and let the mixture simmer until it dries completely.
recipe.minutes - 4
Wash the rice well, drain it, and add it to the sauce along with the coriander, mixing well.
recipe.minutes - 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.
recipe.minutesHerramientas necesarias:Olla - 6
Leave the pot on high heat for 7 minutes, then reduce to medium and low heat until cooked.
recipe.minutes
Datos nutricionales
Repollopor 100gArroz Egipciopor 100gLimónpor 100gAceitepor 100gMantequillapor 100gSalsa de tomatepor 100gCominopor 100gCilantro molidopor 100gPimienta negrapor 100gAguapor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.