Ingredienti
Cavolo1 head
Riso Egiziano2 cups- Tomatoes4 pieces
- Onion, chopped1 piece
- Garlic clove, minced2 cloves
- Fresh coriander, chopped1 bunch
Limone1 piece- Chicken or meat broth1 cup
Olio1 tablespoon
Burro1 tablespoon
Salsa di pomodoro2 tablespoons
Cumino0.5 tablespoon
Coriandolo macinato0.3 teaspoon- Salt to taste0
Pepe nero0
Acqua0
Passi
- 1
Boil the cabbage leaves in water with added lemon juice and cut into suitable pieces.
10 minUtensili necessari:
Pentola - 2
Place the onion and garlic in the oil and butter over heat and sauté until softened.
5 minUtensili necessari:
Padella - 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 minUtensili necessari:Pentola - 6
Leave the pot on high heat for 7 minutes, then reduce to medium and low heat until cooked.
7 min
Fatti nutrizionali
Cavoloper 100gRiso Egizianoper 100gLimoneper 100gOlioper 100gBurroper 100gSalsa di pomodoroper 100gCuminoper 100gCoriandolo macinatoper 100gPepe neroper 100gAcquaper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.