Stuffed Cabbage

Nabil Al-GhamdiKokk

Ingredienser

• 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
• Malt kanel
  0
• Svart pepper
  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

Trinn

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.

   Nødvendig utstyr:

   Kjele

   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.

   Nødvendig utstyr:

   Blandeskål

   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.

   Nødvendig utstyr:

   Blandeskål

   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

Ernæringsfakta

Næringsinnhold i ingredienser (per 100g)

Malt kanelper 100g

Energi247 kcal

Protein4 g

Total fett1.2 g

Karbohydrat81 g

Kostfiber53 g

Sukkerarter totalt2.2 g

Svart pepperper 100g

Energi250 kcal

Protein10 g

Total fett4 g

Karbohydrat64 g

Kostfiber25 g

* Næringsinnholdet er omtrentlig, og beregningen kan påvirkes av ingredienstype samt dyrkings-, lagrings- og tilberedningsmetode.

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