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Ingredients 16 items

  • 12 large leaves white Cabbage
  • For the filling:
  • 2 tablespoons olive oil
  • 2 onions or 300 g finely chopped
  • ½ cup cup pine seeds or 75 g
  • 2 medium carrots or 200 g finely chopped
  • 3 cloves garlic crushed
  • 37 g raisins or ¼ cup
  • 1½ teaspoons ground cumin
  • ¾ teaspoon ground cinnamon
  • ¾ teaspoon ground black pepper
  • 3 cubes MAGGI Less Salt Chicken Stock
  • 2 tablespoons tomato paste
  • 3 tablespoons fresh parsley finely chopped
  • 2 cups cooked basmati rice
  • 2 cups boiling water or 500 ml

How to prepare

  1. Boil cabbage leaves in boiling water for 5 minutes or until soft and pliable. Drain, remove the hard stalk from the leaves and set them aside.
  2. Warm olive oil in a large pan, cook onions, pine seeds and carrots over medium heat for 3-4 minutes. Add garlic, raisins, cumin powder, cinnamon powder, black pepper and 1 cube MAGGI Less Salt Chicken Stock and cook for another 2 minutes.
  3. Add tomato paste, parsley, and rice and stir until well combined. Remove from heat and cool slightly.
  4. Place 2 tablespoons of filling on the edge of one cabbage leaf. Fold in edges and roll into a large parcel.
  5. Place cabbage parcels, flap side down in a deep ovenproof dish, combine the remaining MAGGI Less Salt Chicken Stock cubes with the boiling water and pour over the cabbage parcels, cover with foil and bake in a 180°C oven for 20-25 minutes.

Nutritional informations

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