Preparation

Remove the cabbage stalk. Place in a pan with water and salt to scald, face down and well covered with water, remove the entire leaves and cut in half. Reserve the boiling water. Season the meat with salt, green pepper, garlic, mint and Syrian pepper. If you want you can put grated or chopped onion. Reserve. Remove the fat from the bacon and re-pass the minced meat in the multiprocessor with the fat keeping the bacon leather to cover the bottom of the pan. Wash the rice, drain and mix with the meat. Now, let's set up the cigars. Line the bottom of the pan with the bacon and vinegar leaves. Go tidying up in the pan. Prepare a sauce with sliced ​​onions and tomatoes, tomato paste, salt, whole garlic and the water that boiled the cabbage. Cover with vinegar leaves and add the sauce. On this occasion, put a little melted butter on top. Finally, place an overturned plate on top. Wanting and liking it a little bit tart, add lemon juice.

Ingredients

  • 1 cup of clean and washed rice
  • Oil to taste - tomato extract, powdered cinnamon to taste
  • 500 grams of fresh bacon without salt, preferably
  • Fresh mint leaves (optional, in ground meat)
  • 1 small cabbage or scalded grape leaves
  • 500 grams of ground beef
  • 2 sliced ​​onions
  • 2 sliced ​​tomatoes
  • Syrian pepper to taste
  • Burning green pepper
  • Garlic and salt to taste
  • Vinegar leaves