Ingrédients
- Large cabbage1 piece
- Fatty lamb meat with bone0.5 kg
Viande hachée0.5 kg
Riz2 cup
Ghee1 tablespoon
Huile de maïs2 tablespoon- Regular spices0.5 teaspoon
Poivre noir0.5 teaspoon
Cardamome moulue1 teaspoon
Cannelle0.3 teaspoon
Curcuma0.5 teaspoon
Muscade1 pinch
Ail1 head
Eau4 cup
Cube Maggi1 piece
Sel1 pinch
Assaisonnement1 pinch
Cumin1 pinch
Citron1 piece
Ail Écrasé1 tablespoon
Menthe séchée1 teaspoon
Mesures
- 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 minutesMatériel requis:
Bol de mélange - 2
Cut the cabbage leaf by leaf and boil it in water for a few minutes, then drain it in a strainer.
10 minutesMatériel requis:🍳Pot
Passoire - 3
Prepare the broth by adding all its ingredients to the water and boiling them on the stove.
5 minutesMatériel requis:🍳Pot - 4
Cut the cabbage leaves into small rectangles suitable for wrapping a cabbage piece.
5 minutes - 5
Place a heaping tablespoon of the filling lengthwise and roll it up.
5 minutes - 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 minutesMatériel requis:🍳Pot - 7
Distribute the garlic cloves as they are, then pour the broth we prepared over them.
5 minutes - 8
Let it boil on high heat, then reduce to low heat for about an hour until cooked.
60 minutes
Faits nutritionnels
Viande hachéepour 100gRizpour 100gGheepour 100gHuile de maïspour 100gPoivre noirpour 100gCardamome mouluepour 100gCannellepour 100gCurcumapour 100gMuscadepour 100gAilpour 100gEaupour 100gCube Maggipour 100gSelpour 100gAssaisonnementpour 100gCuminpour 100gCitronpour 100gAil Écrasépour 100gMenthe séchéepour 100g* 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.