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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Quarter the cabbage, remove the core, and cut into wide ribbons or squares. Boil, uncovered, in generously salted water for 4 minutes. Drain, rinse under cool water, and squeeze out the excess moisture with your hands. | 2. Melt the butter in a large skillet. add the leek, juniper, and 1 tbls. water. Cook over medium heat until the leek is tender, about 5 minutes. Add the cabbage and cream. | 3. Taste a piece of the cabbage and add more sea salt if needed. Cover the pan and simmer over low heat 10 minutes. Taste again for salt and season with pepper. | 4. To make the cabbage stuffed cabbage with blue cheese: | 5. Blanch and separate 8 cabbage leaves. Before stuffing, remove tough white vein at the base of each leaf. | 6. Place 1/2 cup of the cooked cabbage(from Cabbage with Juniper Berries) in the center of each leaf and set a cube of blue cheese(or Gorgonzola or Roquefort) inside that. | 7. Roll up the leaf, folding in the sides as you gor. Twist the roll in a towel to give it a plump, round shape. | 8. Steam until heated through, about 10 minutes, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
savoy cabbage	1	pounds		122.4701	27.6692	9.0719	0.4536
sea salt				-	-	-	-
black pepper			ground	-	-	-	-
butter	1 1/2	1/2		128.25	5.8927	4.0072	10.8
leek	1		diced	54.29	12.5935	1.335	0.267
juniper berry	10			-	-	-	-
cream	1/3 - 1/2	cup		0.0	0.0	0.0	0.0
cabbage	1	pounds		113.3982	26.3084	5.806	0.4536
blue cheese	8	cubes		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.