Stuffed Cabbage Leaves with Lamb

بطل السقاCuisinier

Ingrédients

• 25 cabbage leaves
  25 leaf
• 1 cup or 200 grams of soaked rice for 30 minutes and drained
  200 grams
• 300 grams of minced lamb
  300 grams
• 2 crushed cloves of garlic
  2 clove
• 1 teaspoon of seven spices
  1 teaspoon
• ¼ teaspoon of cinnamon
  0.3 teaspoon
• 1 teaspoon of dried mint
  1 teaspoon
• 2 tablespoons of butter
  2 tablespoon
• 10 additional cloves of garlic
  10 clove
• 2 cubes of Maggi chicken broth
  2 cube
• 2 cups or 500 ml of water
  500 ml
• 2 tablespoons of lemon juice
  2 tablespoon

Mesures

1. 1

   Boil the cabbage leaves in boiling water for 5 to 6 minutes or until they become tender and pliable.

   Matériel requis:

   Marmite

   6 minutes
2. 2

   Mix the rice, meat, garlic, spices, mint, and butter in a bowl.

   Matériel requis:

   Bol de mélange

   5 minutes
3. 3

   Place a heaping tablespoon of the filling along the leaf, fold the outer edges towards the center, and roll the leaf.

   5 minutes
4. 4

   Arrange the cabbage rolls in a medium-sized casserole dish, placing the garlic cloves spaced between the rolls.

   Matériel requis:

   🍳

   Casserole Dish

   5 minutes
5. 5

   Dissolve the Maggi chicken broth cubes in water, add the lemon juice, and pour over the rolls. Add enough water to just cover the rolls.

   5 minutes
6. 6

   Cover the pot and cook the rolls on low heat for one hour or until the rice is cooked.

   60 minutes

Faits nutritionnels

* 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