Ingredienser
Kål1 head
Egyptisk Ris2 cups- Tomatoes4 pieces
- Onion, chopped1 piece
- Garlic clove, minced2 cloves
- Fresh coriander, chopped1 bunch
Sitron1 piece- Chicken or meat broth1 cup
Olje1 tablespoon
Smør1 tablespoon
Tomatsaus2 tablespoons
Kumin0.5 tablespoon
Malt koriander0.3 teaspoon- Salt to taste0
Svart pepper0
Vann0
Trinn
- 1
Boil the cabbage leaves in water with added lemon juice and cut into suitable pieces.
10 minNødvendig utstyr:
Kjele - 2
Place the onion and garlic in the oil and butter over heat and sauté until softened.
5 minNødvendig utstyr:
Stekepanne - 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 minNødvendig utstyr:Kjele - 6
Leave the pot on high heat for 7 minutes, then reduce to medium and low heat until cooked.
7 min
Ernæringsfakta
Kålper 100gEgyptisk Risper 100gSitronper 100gOljeper 100gSmørper 100gTomatsausper 100gKuminper 100gMalt korianderper 100gSvart pepperper 100gVannper 100g* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.