Ingredienti
- Cabbage, medium size1 piece
- Rice, short grain2 cup
- Minced meat0.5 kilogram
Olio0.5 cup- Crushed garlic cloves4 clove
- Small onion, finely chopped1 piece
Succo di limone2 piece
Pepe nero1 teaspoon
Cannella1 teaspoon
Curry1 teaspoon
Sette spezie1 teaspoon
Menta essiccata1 teaspoon- Salt to taste0
Passi
- 1
Boil the cabbage slightly until it becomes soft and easy to roll, then set it aside.
5 minUtensili necessari:
Pentola - 2
Soak the rice for half an hour.
30 min - 3
In a pot, add the oil and then the onion.
5 minUtensili necessari:Pentola - 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 minUtensili necessari:Pentola - 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 minUtensili necessari:Pentola - 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 minUtensili necessari:Pentola
Fatti nutrizionali
Olioper 100gSucco di limoneper 100gPepe neroper 100gCannellaper 100gCurryper 100gSette spezieper 100gMenta essiccataper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.