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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel and thinly slice onions. Fry in oil over medium heat until slightly golden. | 2. Add meat, tomato paste, salt, pepper, and turmeric and mix well. Fry over medium heat for about 15 minutes until meat changes color. | 3. Wash and finely chop cabbage. Fry in oil over medium heat for 5-10 minutes. | 4. Add two glasses of hot water, salt, pepper and tomato paste and cook over medium heat for 10-15 minutes. | 5. Add cabbage to meat and mix well. | 6. Prepare kateh or polow. | 7. If making kateh, when water has mostly boiled off, add cabbage-meat, mix well and continue cooking. | 8. If making polow, when rice is half-cooked and rinsed, add cabbage-meat to rice in layers and continue cooking. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
basmati rice	500			-	-	-	-
beef	400	g	ground ground	468.0	0.0	92.28	10.76
cabbage	750			16687.5	3871.5	854.4	66.75
onion	2			120.0	28.02	3.3	0.3
tomato paste	3 -4	teaspoons		0.0	0.0	0.0	0.0
cooking oil				-	-	-	-
salt				-	-	-	-
black pepper				-	-	-	-
turmeric				-	-	-	-

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