FRIJE

Instructions

• 1.   Start by blanching the cabbage (boil for 15 minutes, the leaves should be translucent), cook the rice and let it cool.
  
  Make the sauce
  Heat a sauté pan, add the olive oil, minced onion, crushed garlic.
  Stir over heat until the onion is translucent, then add peeled tomatoes, tomato paste, spices, and vegetable broth. Cover and simmer.
  
  Mix the ground meat, cooked rice, chopped coriander, crushed garlic clove, minced onion, and spices.
  
  Separate the cabbage leaves once cooled, take each leaf and remove the tough part, put a little meat-based filling and roll the leaf before placing it in the sauté pan with the sauce.
  
  Continue until there is no more filling left (if you have some cabbage leaves left, keep them in an airtight container in the refrigerator to prepare a salad later).
  
  Place the sauté pan on the heat, cover and let it cook for 30 minutes on low heat, the sauce should thicken at the end of cooking.
  
  Serve hot.

Notes & Suggestions

• You can replace the tomatoes with jarred tomato sauce.

Nutritional information *