Ingredjenti
Kaboċċa2 kilograms
Riz3.5 cups- Ground meat, with fat400 grams
- Safflower0 pinch
- Salt and black pepper to taste0
Kummin1 tablespoon- Crushed garlic, for the filling3 cloves
- Crushed garlic, for the broth5 cloves
Menta mitfugħa0 pinch
Ġuħ ta' lewż2
Passi
- 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 minGħodda meħtieġa:
Bowl tal-ħawt - 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 minGħodda meħtieġa:🍳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 min - 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 min - 5
Ten minutes before it's done, add the garlic and a pinch of mint for the broth.
10 min
Fatti tan-Nutrizzjoni
Kaboċċagħal kull 100gRizgħal kull 100gKummingħal kull 100gMenta mitfugħagħal kull 100gĠuħ ta' lewżgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.