Stuffed Cabbage Leaves

Youssef TrabelsiCuoco

Ingredienti

• 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

Passi

1. 1

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

   Utensili necessari:

   🍳

   Pot

   5 min
2. 2

   Add the minced meat to the remaining filling ingredients: garlic, oil, onion, rice, tomato, parsley, 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.

   Utensili necessari:

   Ciotola per mescolare

   10 min
3. 3

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

   4 min
4. 4

   Divide the cabbage leaves to make them easier to handle.

   2 min
5. 5

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

   5 min
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.

   Utensili necessari:

   🍳

   Pot

   10 min
7. 7

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

   90 min

Fatti nutrizionali

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag