Zutaten
- Large cabbage1 piece
- Fatty lamb meat with bone0.5 kg
Hackfleisch0.5 kg
Reis2 cup
Ghee1 tablespoon
Maisöl2 tablespoon- Regular spices0.5 teaspoon
Schwarzer Pfeffer0.5 teaspoon
Gemahlener Kardamom1 teaspoon
Zimt0.3 teaspoon
Kurkuma0.5 teaspoon
Muskatnuss1 pinch
Knoblauch1 head
Wasser4 cup
Maggi Würfel1 piece
Salz1 pinch
Gewürz1 pinch
Kreuzkümmel1 pinch
Zitrone1 piece
Zerkleinerten Knoblauch1 tablespoon
Getrocknete Minze1 teaspoon
Schritte
- 1
Soak the rice for half an hour, then drain it and add the ground meat, ghee, oil, and spices, and mix them well until combined.
10 MinBenötigte Werkzeuge:
Rührschüssel - 2
Cut the cabbage leaf by leaf and boil it in water for a few minutes, then drain it in a strainer.
10 MinBenötigte Werkzeuge:🍳Pot
Sieb - 3
Prepare the broth by adding all its ingredients to the water and boiling them on the stove.
5 MinBenötigte Werkzeuge:🍳Pot - 4
Cut the cabbage leaves into small rectangles suitable for wrapping a cabbage piece.
5 Min - 5
Place a heaping tablespoon of the filling lengthwise and roll it up.
5 Min - 6
Prepare a medium pot, place the meat at the bottom, sprinkle with a pinch of salt and spices, and start arranging the cabbage pieces.
10 MinBenötigte Werkzeuge:🍳Pot - 7
Distribute the garlic cloves as they are, then pour the broth we prepared over them.
5 Min - 8
Let it boil on high heat, then reduce to low heat for about an hour until cooked.
60 Min
Nährwertangaben
* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

