Ingredjenti
- Cabbage, medium size1 piece
- Rice, short grain2 cup
- Minced meat0.5 kilogram
Żejt0.5 cup- Crushed garlic cloves4 clove
- Small onion, finely chopped1 piece
Ġuħ ta' lewż2 piece
Bżar iswed1 teaspoon
Kanella1 teaspoon
Kari1 teaspoon
Sebgħa speċijiet1 teaspoon
Menta mitfugħa1 teaspoon- Salt to taste0
Passi
- 1
Boil the cabbage slightly until it becomes soft and easy to roll, then set it aside.
recipe.minutesGħodda meħtieġa:
Kazzola - 2
Soak the rice for half an hour.
recipe.minutes - 3
In a pot, add the oil and then the onion.
recipe.minutesGħodda meħtieġa:Kazzola - 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.
recipe.minutesGħodda meħtieġa:Kazzola - 5
Cut the cabbage leaves into four sections, removing the tough part.
recipe.minutes - 6
Lay out a cabbage piece, fill it with a tablespoon of filling, and roll it up.
recipe.minutes - 7
In a large pot, layer the cabbage and sprinkle salt on top, then weigh it down.
recipe.minutesGħodda meħtieġa:Kazzola - 8
Cover it with water (at room temperature) and place it over high heat.
recipe.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.
recipe.minutesGħodda meħtieġa:Kazzola
Fatti tan-Nutrizzjoni
Żejtgħal kull 100gĠuħ ta' lewżgħal kull 100gBżar iswedgħal kull 100gKanellagħal kull 100gKarigħal kull 100gSebgħa speċijietgħal kull 100gMenta mitfugħagħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.