Stuffed Cabbage

Nabil Al-GhamdiCuisinier

Ingrédients

• 1/2 head of cabbage, leaves separated
  0.5 head
• 300 grams of ground beef
  300 grams
• 1 1/2 cups of white rice
  1.5 cup
• Cannelle moulue
  0
• Poivre noir
  0
• Salt to taste
  0
• 1/2 cup of lemon juice
  0.5 cup
• 3 cloves of crushed garlic
  3 clove
• 1 teaspoon of dried mint
  1 teaspoon
• 1 teaspoon of salt
  1 teaspoon

Mesures

1. 1

   Boil a liter of water in a pot and blanch the cabbage leaves until they become tender. Carefully remove the leaves and place them on a tray to cool.

   Matériel requis:

   Marmite

   10 minutes
2. 2

   Remove the ribs from the leaves and cut them into squares.

   5 minutes
3. 3

   To prepare the filling, mix the meat, rice, cinnamon, black pepper, and salt well in a bowl.

   Matériel requis:

   Bol de mélange

   5 minutes
4. 4

   Place a tablespoon of the filling horizontally in the center of each leaf, then fold the edges of the leaf and roll it tightly.

   5 minutes
5. 5

   Arrange the stuffed cabbage leaves in a pot, making sure not to leave any space between them, and layer the stuffed leaves on top of each other, covering them with water.

   5 minutes
6. 6

   Mix the sauce ingredients in a bowl and pour them into the pot.

   Matériel requis:

   Bol de mélange

   5 minutes
7. 7

   Place a plate over the arranged cabbage leaves in the pot, then cook on low heat for 25 minutes or until the meat and rice are cooked, making sure to keep the pot covered.

   25 minutes
8. 8

   After cooking, remove the plate used for cooking and place a large serving plate over the pot, then carefully turn the pot upside down. The stuffed cabbage leaves are served hot.

   5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Cannelle mouluepour 100g

Énergie247 kcal

Protéines4 g

Lipides totaux1.2 g

Glucides81 g

Fibres alimentaires53 g

Sucres totaux2.2 g

Poivre noirpour 100g

Énergie250 kcal

Protéines10 g

Lipides totaux4 g

Glucides64 g

Fibres alimentaires25 g

* 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.

Caractéristiques et étiquettes diététiques