Cut the core out of the head of cabbage and boil in a large pot of water until softened. After boiling, peel the cabbage leaf by leaf, stacking the leaves on a plate.
Boil water in another pan. Put 10-15 grape leaves in the water for about 30 seconds, flipping them once. Remove and place on a plate.
In a blender, add the tomatoes, garlic, parsley and green pepper. Place in a large bowl. Add the diced steak, turmeric, cover with salt and pepper, and the melted sticks of butter. Mix well in the bowl.
Place a small amount of mixture in each leaf of cabbage and each grape leaf. The amount depends on the size of the leaf - do not wrap them too tight as the rice will expand when cooking. As you roll them, place them in a large pan, created flat layers of each as you go. Do the cabbage rolls first in one pan, and the grape leaves in another pan.
When done rolling, squeeze a lemon in each pan, and then fill the pans with water until you can just see the water coming up under the top of the cabbage rolls and grape leaves. Place a plate on top of the rolls in each pan to hold them down while they cook. Use a plate that either can't be stained by the turmeric or an old plate you don't care about. Cover and cook on low heat for about an hour or until the rice is soft.
This rice and meat mixture should be used to stuff zucchini and green peppers for cousa.
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|Serving Size: 1 Serving (515g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 216 (59%)|
|Amt Per Serving||% DV|
|Total Fat 24g||32 %|
|Saturated Fat 14.8g||74 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 60.7mg||19 %|
|Sodium 194mg||7 %|
|Potassium 650.1mg||17 %|
|Total Carbohydrate 37.1g||11 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 29.3g|
|Protein 5.9g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 369
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