* Cigar Leaves Cabbage or Grape *

* Cigar Leaves Cabbage or Grape *

Ingredients:1 fresh white cabbage, very large and heavy, or15 grape leaves, or 1 celga great.
Re full:1 cup of ground duck or meat of your choice.½ cup (tea) of rice washed thoroughly dry, with no water.
 Sauce:l / 2 liter of homemade tomato sauce orl can of tomato sauce with 2or 3 cans of water2 tablets of broth
Seasonings:1 large onion, grated 2 cloves garlic, finely chopped cored1 teaspoon (tsp) grated ginger1/2 pepper finger girl seedless red part only, chopped or 1 tbsp (tablespoons) hot sauce2 tbsp (tablespoons) finely chopped fresh mint. (Optional)1/2 spoon (soup) of salt.1 pinch of ground bay (optional).1 cup (tea) of chopped parsley with stems.
How to Prepare:Wash cabbage, remove the leaves carefully, cutting with a knife. Cut the stem a bit thick.Place in a large cauldron, the cabbage leaves for cooking, ie, "only to wither." Book.Season the meat with salt and other seasonings.Let rest for 15 'to 30' minutes.Then mix the meat with rice washed and well dried with no water.If you need to dry the rice in a cloth napkin and clean.Stuff the cabbage leaves "not too tight" with a spoon (soup) of filling.Do not forget that the rice grows.Fold the sides and then roll up like a little package.Put the tomato sauce and cold with the broth has dissolved. Approximately ½ liter of sauce.The pan should fit all cigars, put one next to the other.Leave on high heat until boiling. Cover the pan, lower the heat, leave cooking for 20 'to 30' minutes, or until doubled in size. If you need to fill with hot water to finish cooking.Single dish - Serve with salad only. Watercress, cherry tomatoes, and various leafy greens with chopped tomato. And grated carrot in thin thick.Accompanying homemade curd. See the Blogs
 Note:Grape leaves have been marketed dry, or glass, can also use fresh, cut the thick stem.The celga move slightly in boiling water to wilt.Note:"The name cigar is why it is very thin type cigar."Here in Brazil, which are made at home are bigger.