Ingredients
Instructions
- Remove and clean the cabbage leaves discarding any damaged ones and cut out the tough center rib
- Blanch cabbage leaves in boiling salted water for 5 to 10 minutes until softened drain and set aside
- Heat olive oil in a pan and brown the chicken legs Add grated onion and celery turmeric coriander cumin black pepper and chickpeas
- Cover and cook the sauce for 20 minutes then add parsley salt and water Cook for another 20 minutes
- Mix ground meat uncooked rice grated onion chopped parsley salt coriander and black pepper in a bowl
- Lay out a cabbage leaf place a spoonful of the meat mixture roll and fold in the sides Repeat with remaining leaves
- In a baking dish spread some sauce arrange the stuffed cabbage rolls and chicken legs
- Pour the remaining sauce and chickpeas over the rolls Cover with parchment paper and aluminum foil
- Bake for 20 minutes until thoroughly cooked
- Serve hot with the sauce and chickpeas
Author
(Visited 9 times, 1 visits today)
Les pois chiches donnent une touche belle finition! Un vrai festin !