Ingredientes
Couve2 kilograms
Arroz3.5 cups- Ground meat, with fat400 grams
- Safflower0 pinch
- Salt and black pepper to taste0
Cominho1 tablespoon- Crushed garlic, for the filling3 cloves
- Crushed garlic, for the broth5 cloves
Hortelã seca0 pinch
Suco de limão2
Passos
- 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 minutosUtensílios necessários:
Tigela de mistura - 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 minutosUtensílios necessários:🍳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
Fatos nutricionais
Couvepor 100gArrozpor 100gCominhopor 100gHortelã secapor 100gSuco de limãopor 100g* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.