Description
Here are some not the usual stuffed cabbage. This time in Arabic. Dry mint and spices give them a unique flavor. And my kids like their shape...
Ingredients
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Cabbage
2 kg
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Lamb
500 g
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Figure
1 cup
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Garlic
8 tooth
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Mint
1 Tbsp
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Tomato juice
2 cup
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Pepper
1 piece
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Parsley
1 coup
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A bouillon cube
2 piece
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Salt
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Black pepper
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Paprika sweet
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Nutmeg
Cooking
Cabbage cut around the stem, drop it into boiling water for 5 minutes. If the water doesn't fully cover the swing, turn it to the other side and hold for another 5 minutes.
Get the cabbage out of the water. Remove the top leaves and again put in boiling water. Repeat until you get the required number of leaves.
Prepare stuffing. Soak the rice for 30-40 minutes. Drain off the water. In raw rice, add finely chopped fatty lamb, squeeze out the garlic. Put dried mint, salt, ground black pepper, paprika, a little grated nutmeg
From the leaves of the shear thickening and cut them into 2-3-4 parts, depending on the size of the sheet. Put the stuffing on the edge of the sheet and a collapsible tube, with tucked edge, in the form of a thin cigar. Cabbage rolls from this quantity of products obtained many (although still eaten quickly, no matter how much prepared).
The stuffed cabbage are tightly stacked in a saucepan, put the bouillon cubes (or salt to taste), pour the tomato juice and pour with hot water to cover the cabbage by about 2 cm.
After boiling, reduce the flame, put the top load and cook until tender 45-50 minutes.
After 30 minutes, remove the load, add the chopped bell pepper and 5 minutes before end of cooking sprinkle with finely chopped greens of parsley.
Bon appetit!
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