Stuffed Cabbage

Nabil Al-GhamdiChef

Ingredjenti

• 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
• Kanella mgħottija
  0
• Bżar iswed
  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

Passi

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.

   Għodda meħtieġa:

   Kazzola

   10 min
2. 2

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

   5 min
3. 3

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

   Għodda meħtieġa:

   Bowl tal-ħawt

   5 min
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 min
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 min
6. 6

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

   Għodda meħtieġa:

   Bowl tal-ħawt

   5 min
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 min
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 min

Fatti tan-Nutrizzjoni

Fatti Nutrizzjonali tal-Ingredjenti (għal kull 100g)

Kanella mgħottijagħal kull 100g

Enerġija247 kcal

Proteini4 g

Xaħam Totali1.2 g

Karboidrati81 g

Fibri Dietetiċi53 g

Zokkor Totali2.2 g

Bżar iswedgħal kull 100g

Enerġija250 kcal

Proteini10 g

Xaħam Totali4 g

Karboidrati64 g

Fibri Dietetiċi25 g

* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.

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