Ingredjenti
Kaboċċa1 head
Riz Egizzjan2 cups- Tomatoes4 pieces
- Onion, chopped1 piece
- Garlic clove, minced2 cloves
- Fresh coriander, chopped1 bunch
Lemon1 piece- Chicken or meat broth1 cup
Żejt1 tablespoon
Butir1 tablespoon
Sos tat-tadam2 tablespoons
Kummin0.5 tablespoon
Koriandru mħallat0.3 teaspoon- Salt to taste0
Bżar iswed0
Ilma0
Passi
- 1
Boil the cabbage leaves in water with added lemon juice and cut into suitable pieces.
recipe.minutesGħodda meħtieġa:
Kazzola - 2
Place the onion and garlic in the oil and butter over heat and sauté until softened.
recipe.minutesGħodda meħtieġa:
Pan - 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.minutesGħodda meħtieġa:Kazzola - 6
Leave the pot on high heat for 7 minutes, then reduce to medium and low heat until cooked.
recipe.minutes
Fatti tan-Nutrizzjoni
Kaboċċagħal kull 100gRiz Egizzjangħal kull 100gLemongħal kull 100gŻejtgħal kull 100gButirgħal kull 100gSos tat-tadamgħal kull 100gKummingħal kull 100gKoriandru mħallatgħal kull 100gBżar iswedgħal kull 100gIlmagħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.