Zutaten
- Cabbage, medium size1 piece
- Rice, short grain2 cup
- Minced meat0.5 kilogram
Öl0.5 cup- Crushed garlic cloves4 clove
- Small onion, finely chopped1 piece
Zitronensaft2 piece
Schwarzer Pfeffer1 teaspoon
Zimt1 teaspoon
Curry1 teaspoon
Sieben Gewürze1 teaspoon
Getrocknete Minze1 teaspoon- Salt to taste0
Schritte
- 1
Boil the cabbage slightly until it becomes soft and easy to roll, then set it aside.
5 MinBenötigte Werkzeuge:
Topf - 2
Soak the rice for half an hour.
30 Min - 3
In a pot, add the oil and then the onion.
5 MinBenötigte Werkzeuge:Topf - 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 MinBenötigte Werkzeuge:Topf - 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 MinBenötigte Werkzeuge:Topf - 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 MinBenötigte Werkzeuge:Topf
Nährwertangaben
Ölpro 100gZitronensaftpro 100gSchwarzer Pfefferpro 100gZimtpro 100gCurrypro 100gSieben Gewürzepro 100gGetrocknete Minzepro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.