Ingrédients
Chou2 kilograms
Riz3.5 cups- Ground meat, with fat400 grams
- Safflower0 pinch
- Salt and black pepper to taste0
Cumin1 tablespoon- Crushed garlic, for the filling3 cloves
- Crushed garlic, for the broth5 cloves
Menthe séchée0 pinch
Jus de citron2
Mesures
- 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 minutesMatériel requis:
Bol de mélange - 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 minutesMatériel requis:🍳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 minutes - 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 minutes - 5
Ten minutes before it's done, add the garlic and a pinch of mint for the broth.
10 minutes
Faits nutritionnels
Choupour 100gRizpour 100gCuminpour 100gMenthe séchéepour 100gJus de citronpour 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.