Stuffed Cabbage

Rania El-MasriCozinheiro

Ingredientes

• 1 1/2 kilograms of cabbage
  1.5 kilograms
• 1 tablespoon of vegetable oil
  1 tablespoon
• 1 tablespoon of butter
  1 tablespoon
• 1 onion, finely chopped
  1 piece
• 5 cloves of crushed garlic
  5 cloves
• 1 teaspoon of dried mint
  1 teaspoon
• 3 tablespoons of pomegranate molasses
  3 tablespoon
• 1/2 juice of half a lemon
  0.5 piece
• 10 cloves of garlic, whole and unpeeled
  10 cloves
• 2 1/2 cups of rice, washed and drained
  2.5 cup
• 300 grams of minced meat
  300 grams
• 1 teaspoon of cumin
  1 teaspoon
• Salt and black pepper
  0

Passos

1. 1

   Mix the stuffing ingredients together.

   Utensílios necessários:

   Tigela de mistura

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2. 2

   Put water in a pot over heat until boiling, then blanch the cabbage leaves.

   Utensílios necessários:

   Panela

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3. 3

   Cut each leaf in half and set the ribs aside, then stuff the cabbage leaves with the prepared filling.

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4. 4

   Add 1 tablespoon of oil and 1 tablespoon of butter to the pot designated for cooking the cabbage, add the chopped onion and sauté, then distribute the cabbage ribs evenly over the onion; we only need enough to cover the bottom of the pot.

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5. 5

   Place the stuffed cabbage leaves on top of the ribs in order, wash the 10 cloves of garlic and distribute them among the cabbage.

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6. 6

   Place a plate on top of the cabbage, cover with water, and put on heat; when it boils, reduce the heat and let it simmer for two hours.

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7. 7

   Mix the crushed garlic, salt, dried mint, pomegranate molasses, and lemon juice, and add it to the cabbage; keep the pot on the heat for 5 minutes, then serve.

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Fatos nutricionais

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

Características dietéticas e tags