3 practical recipes for Sunday lunch

Sunday lunch is a special time for many Brazilian families. But with the rush of everyday life, many people don’t have the time or inclination to spend hours cooking meals. Thinking about it, we brought you three simple and tasty options for you to serve for lunch and surprise your family. Check out!

Charutinho Cabbage

Ingredients

• 16 large cabbage leaves
• 1/2 kg of ground beef
• 1 chopped onion
• 1 cup of cooked rice
• 2 tablespoons chopped walnut
• 1 teaspoon dried mint
• 3 seedless tomatoes
• 2 garlic cloves
• 2 tablespoons of butter
• Juice of 2 lemons
• Salt and ground black pepper to taste
• Boiling water

Method of preparation

In a container, place the cabbage leaves, without the thick stalk, in boiling water for 5 minutes. Then run and book. In another container, mix the ground beef with the chopped onion, rice, nuts, salt, black pepper and mint. Stuff the cabbage leaves with this mixture. Fold the edge of the leaves inward and roll over the fillingforming 12 little cigars.

Place 4 open cabbage leaves on the bottom of a pan. Place the cigars on top of them, one next to the other and set aside. In the blender, beat the tomato with the minced garlic, salt and black pepper. Pour the sauce over the cigars. Spread pieces of butter over the cigars with the sauce. Cover the cigars with water and place a saucer upside down to hold them in the pot. Bring to a boil over medium heat for 30 minutes. Water with lemon juice and boil for another 30 minutes.

Gratin rice with zucchini

Ingredients

• 1 kg of zucchini
• 1/3 of a tea cup of olive oil
• 1 tea cup of rice
• 3 minced garlic cloves
• 2 onions cut into slices
• 2/3 cup grated mozzarella cheese
• 3 beaten eggs
• Salt, chopped parsley and ground black pepper to taste
• olive oil for greasing
• Water

Method of preparation

Cut the zucchinis into horizontal slices. In a pan, heat half the oil over medium heat and add the zucchinis, salt and black pepper. Cook for 10 minutes. Stir from time to time, using the handle of the pan, during the cooking time. Then let it cool and cut into cubes.

In another pan, place the rice, cover with water and season with salt. Bring to a low boil and cook for 10 minutes. Then strain the rice in the colander, rinse with cold water and allow to drain well. In another pan, heat the remaining olive oil over medium heat and sauté the garlic and onion.

In a refractory greased with olive oil, mix the zucchini, the onion, the parsley, the rice and the grated cheese. Season with salt and pepper and drizzle with the beaten eggs. Bake in preheated medium oven for about 30 minutes.

Corn cream

Ingredients

• 1 chopped onion
• 3 tablespoons of butter
• 1/3 cup wheat flour
• 1 cup of green corn
• 1 1/2 tea cup of milk
• 1/4 cup grated parmesan cheese
• Salt and nutmeg to taste

Method of preparation

In a refractory, place the onion and butter. Microwave on high power for 3 minutes. Add the wheat flour, mix and microwave for 30 seconds. Mix again and leave another 30 seconds in the microwave. add the corn and milk, mix well. Microwave for 5 minutes at the same power. Add the grated cheese, season with salt and nutmeg, mix and serve.