Stuffed cabbage without meat
Ingredients
- Cabbage: 1 piece
- Egyptian rice: a cup and a half
- Coriander: half a bunch
- Parsley: half a bunch
- Dill: 2 tablespoons
- Onion: 1 piece
- Garlic: 5 cloves
- Salt, to taste
- Black pepper to taste
- Cumin: half a teaspoon
- Chili: as desired
- Tomato sauce: 2 tablespoons
- Oil: a tablespoon
- Broth: 2 cups
How to prepare
- Boil the cabbage leaves with a little salt and cumin and chop them to the right size.
- To prepare the filling: Heat the oil and fry the chopped onions in a large frying pan until they turn yellow.
- Add garlic and leave until fragrant, then add a tablespoon of tomato sauce and stir quickly.
- We flavor with black pepper, cumin and hot sauce with constant stirring.
- Leave the mixture on the fire until the sauce boils.
- Reduce the heat and add the rice, parsley, coriander and dill and stir until the ingredients are combined, then remove from the heat and leave to cool.
- Put a little cabbage leaf at the bottom of the pot.
- Lay a cabbage leaf on a firm surface, put a little rice in the middle, and roll it up.
- Repeat the ball until the amount of filling is finished, then put the cabbage rolls in the pot.
- Boil the broth with a tablespoon of tomato sauce, then pour the mixture over the stuffing, stirring the pot, bringing the broth to the bottom and covering the rolls completely.
- Put the pot on a strong fire until it boils, then reduce the heat and leave the stuffing until it is done.
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