INGREDIENTS

Stuffed Cabbage with Vegetables and Beef Steak with

  • 16 large leaves White Cabbage
  • 1 medium Onion or 150 g, finely chopped
  • 1 medium Tomato or 150g, chopped
  • 1½ cups fresh parsley or 110 g, chopped
  • 2 tablespoons Olive oil
  • 3 tablespoons fresh mint, chopped
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground black pepper
  • ¾ cup egyptian rice or 150 g, soaked for half an hour in water and drained
  • ½ cup lemon juice or 125 ml
  • 8 pieces lean beef or 500 g, steak
  • 3 cubes MAGGI Less Salt Chicken Stock
  • 5 cups boiling water or 1250 ml
  • 1 tablespoon dried mint, powder
NUTRITIONAL INFORMATION

Stuffed Cabbage with Vegetables and Beef Steak with

Source: https://www.maggime.com/en/recipes/stuffed-cabbage-with-vegetables-and-beef-steak/8192

  • Energy 444 (Kcal)
  • Protein 24 (g)
  • Carbohydrate 39 (g)
  • Total Fat 21 (g)
HOW TO PREPARE

Stuffed Cabbage with Vegetables and Beef Steak with

1
Boil cabbage leaves for 5 minutes or until they become soft and bendable. Drain and remove the hard stem at the middle of each leaf. Set aside.
2
Combine chopped onions, tomato, parsley, olive oil, fresh mint, cinnamon powder, black pepper, Egyptian rice and lemon juice in a mixing bowl.
3
Add 2 tablespoons of filling at the edge of each cabbage leaf in sequence. Roll into a parcel and cut off the loose sides.
4
Arrange beef steak pieces at the bottom of a large pot. Arrange cabbage parcels next to each other on top of the steak pieces.
5
Dissolve the MAGGI Less Salt Chicken Stock cubes in boiling water and pour it over the cabbage parcels. Press with a plate on top and bring to boil then simmer on low heat for 1 hour 30 minutes. Garnish with dried mint and serve.
REVIEWS

Stuffed Cabbage with Vegetables and Beef Steak with

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