Gal Point

Free [Beauty, Skin, Hair Care Tips, Cooking and Baking Recipes] for Girls

Rice Stuffing with Shredded Cabbage

Rice Stuffing with Shredded Cabbage

8 Servings

• 2 Cups Rice (plump kind)
• 1 1/2 lb. Onions cubed small (2 med. to large)
• 1/2 lb. Tomatoes cubed (1 med.)
• 2/3 Cup Olive oil
• 3 table spoon Pine Nuts
• 3 table spoon Black Currents
• 1 table spoon Salt
• 1/2 tea spoon Sugar
• 2 table spoon Dry Mint
• 3 Cups Water
• 1 1/2 lb. Cabbage (about half of a small one)

1. Put olive oil, onions, pine nuts and salt in a large pot and fry until
   pine nuts turn light pink on a medium to low heat. About 20 minutes.
2. Add rice and continue to frying 4-5 minutes, stirring. Add tomatoes and
   continue to frying 4-5 minutes more, stirring.
3. Add currants, mint, sugar and 1 cup water. Stir once. Bring to a gentle
   boil, cover and cook until water is absorbed. Turn off heat.
4. Let stand covered about 30 minutes.
5. Up to here is regular rice stuffing for grape leaves, bell peppers and
   eggplants.
6. Cook cabbage 10 minutes in a lightly salted water, rinse and squeeze the
   water out.
7. Cut in 1/2" strips. Mix with rice. Add remaining 2 cups of water. Stir
   once, cover and cook over medium to low heat until water is absorbed. Let
   cool covered.

Serve at room temperature.

If you enjoyed this post, please consider to leave a comment or subscribe to the feed and get future articles delivered to your feed reader.

WP Premium theme by WP Remix
Copyright 2007. Gal Point . All rights reserved

• Home
• 8 Foods – Daily Eat
• Women and Nature