Stuffed Cabbage Leaves

بليغ النابليCocinero

Ingredientes

• 5 kilograms of large cabbage
  5 kilogram
• 3 cups of regular soaked and drained rice
  3 cup
• 0.5 kilograms of minced meat
  0.5 kilogram
• 0.5 cup of finely chopped bell pepper
  0.5 cup
• 1 cup of finely chopped fried onion
  1 cup
• 1 cup of finely chopped tomato
  1 cup
• 0.5 cup of chopped green onion
  0.5 cup
• 0.5 cup of chopped fresh mint
  0.5 cup
• 1 cup of chopped parsley
  1 cup
• 6 cloves of crushed garlic
  6 clove
• 0.5 cup of olive oil
  0.5 cup
• 4 tablespoons of dried mint
  4 tablespoon
• 1 teaspoon of cumin
  1 teaspoon
• 1 teaspoon of coriander
  1 teaspoon
• Mixed spices to taste
  0
• Salt and pepper
  0

Pasos

1. 1

   Place the minced meat on the heat until it changes color, then let it cool.

   5 minutos
2. 2

   Add the minced meat to the rest of the stuffing ingredients: garlic, oil, onion, rice, tomato, parsley, both dried and fresh mint, lemon, bell pepper, salt, and mixed spices, and mix well, taking care not to break the rice; it is preferable to mix by hand.

   Herramientas necesarias:

   Tazón para mezclar

   10 minutos
3. 3

   Rub the cabbage leaves and place them in boiling water for only 4 minutes until they wilt slightly to make them easier to roll.

   4 minutos
4. 4

   Divide the cabbage leaves to make them easier to handle.

   2 minutos
5. 5

   Place the stuffing in each cabbage leaf and roll it just like grape leaves.

   5 minutos
6. 6

   Prepare the cooking pot by placing pieces of potato, tomato, onion, and unused cabbage stalks to cover the bottom of the pot, then arrange the stuffed leaves in the pot.

   Herramientas necesarias:

   🍳

   Pot

   10 minutos
7. 7

   Add salt and pepper, and add water until it shows slightly above the stuffed pieces. Place a plate on top and cover the pot, leaving it to cook for an hour and a half over medium heat.

   90 minutos

Datos nutricionales

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas