Ingrédients
Chou1 head
Riz Égyptien2 cups- Tomatoes4 pieces
- Onion, chopped1 piece
- Garlic clove, minced2 cloves
- Fresh coriander, chopped1 bunch
Citron1 piece- Chicken or meat broth1 cup
Huile1 tablespoon
Beurre1 tablespoon
Sauce tomate2 tablespoons
Cumin0.5 tablespoon
Coriandre moulue0.3 teaspoon- Salt to taste0
Poivre noir0
Eau0
Mesures
- 1
Boil the cabbage leaves in water with added lemon juice and cut into suitable pieces.
10 minutesMatériel requis:
Marmite - 2
Place the onion and garlic in the oil and butter over heat and sauté until softened.
5 minutesMatériel requis:
Poêle à frire - 3
Add the tomatoes, two tablespoons of sauce, spices, and a little water, and let the mixture simmer until it dries completely.
10 minutes - 4
Wash the rice well, drain it, and add it to the sauce along with the coriander, mixing well.
5 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.
10 minutesMatériel requis:Marmite - 6
Leave the pot on high heat for 7 minutes, then reduce to medium and low heat until cooked.
7 minutes
Faits nutritionnels
Choupour 100gRiz Égyptienpour 100gCitronpour 100gHuilepour 100gBeurrepour 100gSauce tomatepour 100gCuminpour 100gCoriandre mouluepour 100gPoivre noirpour 100gEaupour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.