Ingredientes
Repollo2 kilograms
Arroz3.5 cups- Ground meat, with fat400 grams
- Safflower0 pinch
- Salt and black pepper to taste0
Comino1 tablespoon- Crushed garlic, for the filling3 cloves
- Crushed garlic, for the broth5 cloves
Menta seca0 pinch
Jugo de limón2
Pasos
- 1
Wash the rice and drain it, then sprinkle safflower on it and let it sit for a while while stirring to absorb the yellow color. Add the meat, black pepper, salt, garlic, and spices, and stir to mix. Let the filling cool in the refrigerator for about 15 minutes.
15 minutosHerramientas necesarias:
Tazón para mezclar - 2
Heat an appropriate amount of water in a large pot. Place the head of the cabbage in the hot water until its leaves become tender enough to separate without breaking. Once done, wash the leaves and blanch them for two minutes in boiling water.
2 minutosHerramientas necesarias:🍳Pot - 3
Place a small amount of filling in each leaf and roll it up. Arrange them in a pot, and when finished, cover them with a heat-resistant plate and place a heavy stone on top.
10 minutos - 4
Fill the pot with water, add salt and the juice of two lemons, and let it boil. After boiling, reduce the heat and let it simmer gently to cook through.
20 minutos - 5
Ten minutes before it's done, add the garlic and a pinch of mint for the broth.
10 minutos
Datos nutricionales
Repollopor 100gArrozpor 100gCominopor 100gMenta secapor 100gJugo de limónpor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.