طاجن كرنب بالكوارع

Add the chopped trotters, grated tomatoes, one tablespoon of tomato paste, salt, pepper, paprika, coriander, Chinese kebab spice, roasted red bell pepper, and one tablespoon of vinegar, then stir for two minutes.

Take the dish out of the oven and let it rest for a few minutes before serving.

Remove the foil and parchment paper, then return the dish to the oven for ten minutes to brown the top.

Bake in a preheated oven at a medium temperature for one hour until fully cooked.

Cover the baking dish with parchment paper and aluminum foil

Cover the dish with the cooked trotters.

Pour the trotters broth over the cabbage rolls until nearly covered but not overflowing.

Arrange the stuffed cabbage rolls on top of the onions.

In a baking dish, place a layer of chopped onions at the bottom.

Sauté chopped onion in one tablespoon of ghee until golden brown

In a pan, sauté chopped onion and two cloves of garlic in one tablespoon of ghee until softened.

Once cooked, separate the meat from the bones and cut it into suitable pieces.

Cover the pot and let the trotters cook for two hours until fully tender

Add cold water and bring the trotters to a boil, then remove any foam that forms on the surface.

In a pot over heat, sauté cow trotters with one onion, one carrot, celery stalks, whole black pepper, cardamom, bay leaves, and a small cinnamon stick for four to five minutes.

Stuff the boiled cabbage leaves with the mixture, then arrange them in a dish and refrigerate them until the next day.

Mix the sauce with three cups of rice, a bunch of chopped parsley, a chopped raw onion, and half a cup of oil, then stir well.

Add tomato juice, one tablespoon of tomato paste, salt, pepper, Chinese kebab spice, meat seasoning, paprika, cumin, dried mint, and one teaspoon of seven spices, then let the mixture simmer for ten minutes.