Ingredienser
- Cabbage, medium size1 piece
- Rice, short grain2 cup
- Minced meat0.5 kilogram
Olie0.5 cup- Crushed garlic cloves4 clove
- Small onion, finely chopped1 piece
Citronjuice2 piece
Sort peber1 teaspoon
Kanel1 teaspoon
Karry1 teaspoon
Syv krydderier1 teaspoon
Tørret Mynte1 teaspoon- Salt to taste0
Trin
- 1
Boil the cabbage slightly until it becomes soft and easy to roll, then set it aside.
5 minNødvendigt udstyr:
Kedel - 2
Soak the rice for half an hour.
30 min - 3
In a pot, add the oil and then the onion.
5 minNødvendigt udstyr:Kedel - 4
Sauté the onion until it wilts, then add the meat to the oil and stir until the meat changes color. Add the spices, half of the garlic, the rice, and lemon juice, then salt. Turn off the heat and set the filling aside.
10 minNødvendigt udstyr:Kedel - 5
Cut the cabbage leaves into four sections, removing the tough part.
5 min - 6
Lay out a cabbage piece, fill it with a tablespoon of filling, and roll it up.
5 min - 7
In a large pot, layer the cabbage and sprinkle salt on top, then weigh it down.
5 minNødvendigt udstyr:Kedel - 8
Cover it with water (at room temperature) and place it over high heat.
5 min - 9
Once boiling, reduce the heat significantly, cover the pot, and let it cook for one to one and a half hours. When done, strain the broth from the cabbage and let it rest for fifteen minutes. Then fry the remaining garlic with mint and pour it over the cabbage to serve.
90 minNødvendigt udstyr:Kedel
Ernæringsfakta
Oliepr. 100gCitronjuicepr. 100gSort peberpr. 100gKanelpr. 100gKarrypr. 100gSyv krydderierpr. 100gTørret Myntepr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.