Moussaka with fresh cabbage and rice

Submitted by enr on 11 Dec 2011
1 cabbage
1/2 cup sunflower oil
60 g butter
1/3 cup Rice
2-3 onions
1 carrot
3-4 tomatoes
2-3 branches celery
3 tbsp flour
5 eggs
1 cup milk
400 g yogurt
a few cloves of garlic
1 bunch parsley
paprika, salt
Cut cabbage Clean the it with a little salt and stew until soft part of the oil. In the remaining sunflower oil fry until golden finely chopped onion and carrot. Add the chopped tomatoes and stew for 10 minutes, then add the cleaned and washed rice. Pour some hot water. Once the rice swell, add cabbage. Sprinkle with chopped parsley and pepper. Flour, milk, the butter and eggs ready bechamel sauce. The majority of sauce pour in court with cabbage and rice. Stir the mixture, pour into pan and bake in a moderate oven. When the dish is almost ready, pour the rest of the bechamel sauce and finish cooking. Cut portions of moussaka and serve on yogurt, seasoned with crushed garlic with salt.
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11 Dec 2011
magazine * Queen housewives *