The method of filling the Cabbage in the Egyptian way
Ingredients:
• 1 medium sized cabbage.
• Sauce (drink chicken or meat).
• Half a kilo of rice.
• 2 medium onion.
• 2 cups of tomato juice.
• Half a kilo of rice.
• 2 medium onion.
• 2 cups of tomato juice.
• 1/4 cup fresh chopped parsley
• 1/4 cup freshly chopped dill
• A tablespoon of salt.
• 1/4 teaspoon ground pepper.
• 1/4 teaspoon of hot pepper (as desired).
• 1/4 teaspoon coriander leaves.
• 3 tablespoons fat or 6 tablespoons oil.
• 1/4 cup freshly chopped dill
• A tablespoon of salt.
• 1/4 teaspoon ground pepper.
• 1/4 teaspoon of hot pepper (as desired).
• 1/4 teaspoon coriander leaves.
• 3 tablespoons fat or 6 tablespoons oil.
How to prepare :
• Place a bowl of water on the fire and leave to the boiling point and put a teaspoon of salt and a teaspoon of cumin.
• Then put the cabbage leaves, to reach the average maturity (only for 3-4 minutes), and get out the leaves of water.
• Cut the cabbage leaves into long strips so that they can fill them in the form of cylinders.
• Place a pot on the fire, place the onions in the fat or oil and stir until the onion takes the color pink, then add tomato paste, salt and pepper and pepper and cumin and coriander and leave to get rid of liquids
• Then put the rice after washing and turn on the fire for minutes and then put dill and parsley and start padding.
• Pour the cabbage leaves from the rice and wrap fingers and then put them in pieces above each other
• Place the cabbage leaves next to each other and leave no spaces between the fillers.
• We bring the drink and pour it over the cabbage (the amount of drink is suitable to cover all the stuffing). Leave on fire to boil. Then we calm the fire, cover the leaves and leave it for forty minutes (until it is mature).
• bon appetite
• Then put the cabbage leaves, to reach the average maturity (only for 3-4 minutes), and get out the leaves of water.
• Cut the cabbage leaves into long strips so that they can fill them in the form of cylinders.
• Place a pot on the fire, place the onions in the fat or oil and stir until the onion takes the color pink, then add tomato paste, salt and pepper and pepper and cumin and coriander and leave to get rid of liquids
• Then put the rice after washing and turn on the fire for minutes and then put dill and parsley and start padding.
• Pour the cabbage leaves from the rice and wrap fingers and then put them in pieces above each other
• Place the cabbage leaves next to each other and leave no spaces between the fillers.
• We bring the drink and pour it over the cabbage (the amount of drink is suitable to cover all the stuffing). Leave on fire to boil. Then we calm the fire, cover the leaves and leave it for forty minutes (until it is mature).
• bon appetite
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