Ingredienti
- Large cabbage1 piece
- Fatty lamb meat with bone0.5 kg
Carne macinata0.5 kg
Riso2 cup
Ghee1 tablespoon
Olio di mais2 tablespoon- Regular spices0.5 teaspoon
Pepe nero0.5 teaspoon
Cardamomo macinato1 teaspoon
Cannella0.3 teaspoon
Curcuma0.5 teaspoon
Noce moscata1 pinch
Aglio1 head
Acqua4 cup
Cubetto Maggi1 piece
Sale1 pinch
Speziato1 pinch
Cumino1 pinch
Limone1 piece
Aglio Schiacciato1 tablespoon
Menta essiccata1 teaspoon
Passi
- 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 minUtensili necessari:
Ciotola per mescolare - 2
Cut the cabbage leaf by leaf and boil it in water for a few minutes, then drain it in a strainer.
10 minUtensili necessari:🍳Pot
Colino - 3
Prepare the broth by adding all its ingredients to the water and boiling them on the stove.
5 minUtensili necessari:🍳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 minUtensili necessari:🍳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
Fatti nutrizionali
Carne macinataper 100gRisoper 100gGheeper 100gOlio di maisper 100gPepe neroper 100gCardamomo macinatoper 100gCannellaper 100gCurcumaper 100gNoce moscataper 100gAglioper 100gAcquaper 100gCubetto Maggiper 100gSaleper 100gSpeziatoper 100gCuminoper 100gLimoneper 100gAglio Schiacciatoper 100gMenta essiccataper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.