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Ingredients 12 items

  • 25 leaves White Cabbage
  • 1 cup Rice or 200 g, soaked for 30 minutes and drained
  • 300 g minced lamb
  • 2 cloves Garlic
  • 1 teaspoon of mixed spices
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon dried mint
  • 2 tablespoons butter
  • 10 cloves Garlic, additional amount
  • 2 cubes MAGGI Chicken Stock
  • 2 cups Water or 500 ml of water
  • 2 tablespoons lemon juice

How to prepare

  1. Blanch cabbage leaves in boiling water for 5-6 minutes or until soft and pliable.
  2. Combine rice, meat, garlic, spices, mint and butter in a bowl.
  3. Place a heaping tablespoon of the filling on a leaf lengthwise, fold the outside edges towards center and roll.
  4. Arrange cabbage rolls in a casserole dish or medium pot, insert garlic cloves at interval between rolls.
  5. Dissolve MAGGI Chicken Stock cubes with water, add lemon juice and pour over the rolls. Add enough water just above the rolls.
  6. Cover and cook over low heat for about 1 hour, or until rice is cooked.

Nutritional informations

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