Stuffed Cabbage with Chestnuts


  • 1 white cabbage
  • 500 g chestnuts
  • 4 onions
  • 2 cups of rice
  • 100 g yellow grapes
  • 2 tablespoons of peanuts
  • 2 tablespoons of currants
  • 1 glass of olive oil
  • 2 teaspoons of salt
  • 4 glasses of water
  • 2 teaspoons of granulated sugar
  • 4 teaspoons dried mint
  • 2 teaspoons allspice
  • 1 teaspoon of cinnamon
  • 1 teaspoon of black pepper


Chop the onions into cubes and sauté them in olive oil. Add the rice you previously soaked in water and fry for another 5 minutes.

Boil it until it remains firm and add the chopped chestnuts. Add peanuts, grapes, salt and sugar.

Add 2 cups of water and cook over low heat. Remove from the stove, add dried mint, allspice, cinnamon and black pepper and mix.

Separate the leaves of the cabbage and boil them in boiling water for 1-2 minutes. Wrap the stuffing in leaves and place them in the pot. Add 2 cups of warm water and cook on low heat.

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