Ingrédients
- Cabbage, medium size1 piece
- Rice, short grain2 cup
- Minced meat0.5 kilogram
Huile0.5 cup- Crushed garlic cloves4 clove
- Small onion, finely chopped1 piece
Jus de citron2 piece
Poivre noir1 teaspoon
Cannelle1 teaspoon
Curry1 teaspoon
Sept épices1 teaspoon
Menthe séchée1 teaspoon- Salt to taste0
Mesures
- 1
Boil the cabbage slightly until it becomes soft and easy to roll, then set it aside.
5 minutesMatériel requis:
Marmite - 2
Soak the rice for half an hour.
30 minutes - 3
In a pot, add the oil and then the onion.
5 minutesMatériel requis:Marmite - 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 minutesMatériel requis:Marmite - 5
Cut the cabbage leaves into four sections, removing the tough part.
5 minutes - 6
Lay out a cabbage piece, fill it with a tablespoon of filling, and roll it up.
5 minutes - 7
In a large pot, layer the cabbage and sprinkle salt on top, then weigh it down.
5 minutesMatériel requis:Marmite - 8
Cover it with water (at room temperature) and place it over high heat.
5 minutes - 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 minutesMatériel requis:Marmite
Faits nutritionnels
Huilepour 100gJus de citronpour 100gPoivre noirpour 100gCannellepour 100gCurrypour 100gSept épicespour 100gMenthe séchéepour 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.