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Brazil, Chudda's Cuisine/Lounge
Jan 28, 2014
6 Comments

BRAZILIAN CIGAR

In Brazil we have a strong influence of Lebanese food in our culture. Charuto or “cigar” is one example. The regular “cigar” that I”ve been eating since I was little consists of cabbage stuffed with rice, ground beef and diced tomatoes. It’s delicious!! My grandma makes the best one!! But I really wanted to try something healthier with as few carbs as possible. So, I came up with lentils, mushrooms, diced bell peppers and carrots instead of rice and ground beef. It’s a very low-carb and gluten-free meal. Score!!! We made a video on our Instagram.

BRAZILIAN CIGAR

Ingredients

2 cups lentils

1 cup diced mushrooms

1 cup diced bell peppers

1 cup diced  carrots

1 cup diced celery

3 tomatoes, diced

1 onion, diced

1 tbs mashed garlic

1 ts oregano

1/2 cup of black or green olives

Feta cheese

Basil for garnish

Salt and pepper

Vegetable stock

Directions

Separate cabbage leaves taking out the middle part (stalk). In a large saucepan add water and vegetable stock until filled halfway and bring to a simmer. Add the cabbage leaves and cook until they are soft. Set aside.

In a bowl mix the cooked lentils, all the veggies (we used a food processor to make them very fine, except the lentils), salt, pepper and oregano. Mix well.

Open the cabbage leaves place 1 cabbage leaf in the center and place 2 large spoons of the lentil filling. Fold the opposite ends over the filling and then roll up to form a cigar. Make other rolls with the rest of the leaves and filling. Make a “bed” with tomatoes, onions, garlic, olive oil, black olives and sauté. Add the cigars next to each other (never over), add water or stock until they are covered.

Let cook for about 30 minutes without stirring. Garnish with basil leaves and feta cheese.

BRAZILIAN CIGARHow to cook basic lentils

Rinse the lentils under running water. Add lentils and water/vegetable stock to a saucepan (with a lid) and bring to a boil. Turn heat down to low and cover to let the lentils simmer.It usually takes about 30-45 minutes for them to cook.

 

Beijos e Tchau!

Ludmilla and Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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6 comentários
  1. Shariane Hillier - 28/01/2014 - 15h33

    AMAZING!!!!!!!

  2. Ju Vilela - 28/01/2014 - 21h25

    Se eu disser que nunca comi vocês acreditam? Gostei da versão light 😀

    • NÃÃÃÃOOOOOOOOO posso acreditar!!! To Chocada, Ju!! A versão normal é tão maravilhosamente gostoso…rssss Precisamos nos encontrar e terei que fazer esse charuto pra você!
      Beijos e Tchau, minha mais nova e querida amiga!!

  3. Ju Vilela - 29/01/2014 - 19h28

    Hahahaha sou muuuito chata para comer (o que presta, né? Pq porcaria eu como fácil) Mas ó, no dia que nos encontrarmos vou cobrar, viu? hahaha
    Beijo querida!

    • Ju, é quase impossível de acreditar, mas eu aprendi comer salada e vegetais no país do “junkie food” rssss. As saladas ou vegetais aqui, tem tanto molho e coisas… que eu nem notava o sabor da alface ou do aspargos.. Menina, hoje em dia, AMO os verdes…qdo eu penso que comia salada chorando e minha mae gritando comigo…rsss As nossas saladas ou vegetais aqui no blog sempre tem 500 coisas misturadas… rsss. Mas eu continuo emagrecendo… Estou planejando em ir ao Brasil em maio, quero levar a Marilyn pra conhecer Brasilia… Com certeza, vamos nos encontrar, girl!!!
      Beijos e tchau!!

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4 ea. Jalapeños

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1 T. Green onions, diced

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