Ingredients:
Cabbage: 1 kilo (separated and ready for stuffing)Mutton: 400 grams (crushed)
Egyptian rice: 150 grams (washed and dried)
Vegetable oil: 50 ml
Cinnamon: 7 g
White pepper: 5 grams
Seven spices: 10 g
Salt: 10 g
Lemon juice to taste (for sauce)
Garlic: 50 ml (cloves, for sauce)
Peppermint: 30 grams (dried and ground, for sauce)
Salt: 5 grams (for sauce)
Garlic: 5 grams (minced, for sauce)
How to prepare:
1. Wash the cabbage, and remove two layers of outer leaves.2. Cut the bottom of the cabbage to help you to separate the securities in a way easier.
3. Separate the leaves, and let it on low heat and boil the cabbage fully in a large pot of boiling water for 5-10 minutes and make sure exposed to water in all its aspects.
4. While're removing the leaves, depth the pieces, which peak in the middle of other securities to fall as soon as it becomes possible.
5. Cut the leaves boiled into squares.
6. Mix the mutton with rice and 25 ml of vegetable oil, cinnamon, pepper and salt well.
7. Put a teaspoon of the filling in the center of each cabbage leaf square, in a straight line. For in the paper two or three times, and make sure that the close of the two parties do not come out until the filling.
8. Place the cabbage in a bowl and make sure arranged tightly next to one another.
9. Spread the cloves peeled garlic is between cabbage.
10. Cover the cabbage dish and squeeze down to prevent from moving during cooking and cover with water.
11. Fry chopped fresh garlic cloves in a saucepan with fresh vegetable oil and dried mint and mix with lemon juice until golden to light brown transfer begins.
12. Cover the pot and cook cabbage leaves on a low heat for about 1 hour or until rice is cooked and the meat.
13. Serve hot with yogurt and lemon juice.
 Mutton: 400 grams (crushed) Egyptian rice: 150 grams (washed and dr...){kind=link}