Estimated Nutrition (whole recipe, rough)
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 karen mintzias
- 1 lg onion; finely chopped
- 1 tb olive oil
- 1 kg ground beef or lamb
- 1/3 c short grain rice
- 1 tomato; peeled and chopped
- 2 tb chopped parsley
- 1 ts chopped dill or mint
- 1/8 ts ground cinnamon
- 1 freshly ground black pepper
- 24 cabbage leaves
- 1 salted water
- 1 tb butter
- 2 c hot stock or water
- 1 salt
- 1 tb cornflour
- 2 eggs; separated
- 1 lemon (juice only)
- 1 chopped dill or parsley
Directions
Gently fry onion in oil until soft. Mix into meat with rice, tomato,
herbs and cinnamon, seasoning to taste with salt and pepper. Divide
into 24 portions.
Blanch cabbage leaves in boiling, salted water for 5 minutes until
softened. Drain and cut out thick centre of larger leaves (very large
leaves may be cut in half). Place one portion of stuffing on base of
leaf, turn up base, fold in sides and wrap firmly into a neat roll.
Repeat with remaining ingredients.
Place rolls close together, seam sides down, in a deep pan lined with
trimmings from cabbage leaves. Add stock or water, butter, salt and
pepper to taste. Invert a heavy plate on top of rolls and cover pan
tightly. Simmer gently for 1 1/2 hours.
When cooked, drain off stock carefully into a small saucepan. Reduce
to 1 1 1/2 cups over heat and thicken with cornflour mixed to a paste
with a little cold water. Let it boil 1 minute.
Beat egg whites in a bowl until stiff, add yolks and beat thoroughly.
Gradually beat in lemon juice, then boiling stock. Return sauce to
small pan, place over low heat and stir constantly until egg is
cooked - do not boil.
Arrange rolls on a heated serving dish and spoon some of the sauce
over them. Garnish with chopped dill or parsley and serve remaining
sauce separately. Serve with mashed potatoes.
Note: Grape vine leaves may be used instead of cabbage - about 40
will be required since they take less filling
Category:Yemeni Recipes
Category:Yemeni Appetizers