Ingredientes
Couve1 head
Arroz Egípcio2 cups- Tomatoes4 pieces
- Onion, chopped1 piece
- Garlic clove, minced2 cloves
- Fresh coriander, chopped1 bunch
Limão1 piece- Chicken or meat broth1 cup
Óleo1 tablespoon
Manteiga1 tablespoon
Molho de tomate2 tablespoons
Cominho0.5 tablespoon
Coentro em pó0.3 teaspoon- Salt to taste0
Pimenta preta0
Água0
Passos
- 1
Boil the cabbage leaves in water with added lemon juice and cut into suitable pieces.
recipe.minutesUtensílios necessários:
Panela - 2
Place the onion and garlic in the oil and butter over heat and sauté until softened.
recipe.minutesUtensílios necessários:
Frigideira - 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.minutesUtensílios necessários:
Panela - 6
Leave the pot on high heat for 7 minutes, then reduce to medium and low heat until cooked.
recipe.minutes
Fatos nutricionais
* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

