Stuffed cabbage rolls the authentic way for the advanced cook
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Stuffed Cabbage Rolls
This is an authentic Lebanese version of stuffed cabbage recipe consists of Cabbage Leaves stuffed with a ground beef and spiced rice mixture, cooked in a lemony and garlicky broth.
Stuffing Ingredients:
- 1 Medium cabbage 1.5 kg.
- 3 cups of short grain rice.
- 400 grams of minced meat.
- 1 teaspoon of Allspice.
- 1/4 teaspoon of seven spice.
- 2 teaspoon of salt.
- 1 onion finely diced.
- 6 minced garlic cloves.
Broth Ingredients:
- 1/4 cup olive oil.
- 1/4 cup of lemons juice or to taste.
- 5 cups of chicken stock or vegetable stock.
- 2 teaspoon dried mint.
- 2 teaspoons salt
- 8 to 10 cloves garlic.
Method of Work:
1- Wash the rice and soak it in warm water for ten minutes, then drain it and Mix with ground beef, onions, garlic, and the spices.
2- Split the cabbage leaves with a knife and wash them, then move it to a large saucepan of boiling water with pinch of salt over the stove, and boil the leaves for 2 minutes, drain it and set aside on a tray allow them to cool.
3- Lay a cabbage leaf flat on a cutting board, trim off the thick stems (you may divide the very large leaves into half so they are no bigger than your hand) add a tablespoon of stuffing mixture into the center of the cabbage leaf, tuck one side, then fold over the cabbage leaf over the stuffing, continue to tuck and roll to make sure it’s secure.
(You may squeeze the cabbage roll after you roll it to help secure it).
4- In a non-stick pot, drizzle a bit of olive oil and lay a few cabbage leaves at the bottom. Start stacking the cabbage rolls in the pot tightly next to each other (the greenest part/seam of the cabbage on the underside) scatter the garlic cloves between the layers of cabbage rolls.
5- Place a heavy plate inside the pot, on top of the rolls and press down, cover it with broth, the water should cover the rolls and if not, add more water until it does, cover the pot, in a medium high heat, bring to a boil then immediately decrease the heat to medium and simmer checking on it after the 40 minutes mark, they are almost ready when most of the water has absorbed, and the cabbage rolls are tender, adjust the seasoning by adding more salt.
6- Meanwhile, mix the 6 cloves of crushed garlic, mint, the lemon juice (depending on your taste) and set aside.
7- Back to the pot, Remove the heavy plate and pour over the (garlic olive oil, and dried mint). Cover and simmer for 20 to 30 more minutes.
8- When the cabbage rolls ready, allow the to cool in the pot, uncovered, for about 20 minutes, Place the cabbage rolls in a serving plate and garnish with dry mint and lemon slices.
Or fresh lemon juice.
I usually put 3 steakes lamb or otherwise on bottom of saucepan before putting the cabbage rolls gives it more flavour. And the stakes fall in the mouth.
After it boils I lower heat so cooks slowly
Note:
Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Servings: 8
This is an authentic Lebanese version of stuffed cabbage recipe consists of Cabbage Leaves stuffed with a ground beef and spiced rice mixture, cooked in a lemony and garlicky broth.
Stuffing Ingredients:
- 1 Medium cabbage 1.5 kg.
- 3 cups of short grain rice.
- 400 grams of minced meat.
- 1 teaspoon of Allspice.
- 1/4 teaspoon of seven spice.
- 2 teaspoon of salt.
- 1 onion finely diced.
- 6 minced garlic cloves.
Broth Ingredients:
- 1/4 cup olive oil.
- 1/4 cup of lemons juice or to taste.
- 5 cups of chicken stock or vegetable stock.
- 2 teaspoon dried mint.
- 2 teaspoons salt
- 8 to 10 cloves garlic.
Method of Work:
1- Wash the rice and soak it in warm water for ten minutes, then drain it and Mix with ground beef, onions, garlic, and the spices.
2- Split the cabbage leaves with a knife and wash them, then move it to a large saucepan of boiling water with pinch of salt over the stove, and boil the leaves for 2 minutes, drain it and set aside on a tray allow them to cool.
3- Lay a cabbage leaf flat on a cutting board, trim off the thick stems (you may divide the very large leaves into half so they are no bigger than your hand) add a tablespoon of stuffing mixture into the center of the cabbage leaf, tuck one side, then fold over the cabbage leaf over the stuffing, continue to tuck and roll to make sure it’s secure.
(You may squeeze the cabbage roll after you roll it to help secure it).
4- In a non-stick pot, drizzle a bit of olive oil and lay a few cabbage leaves at the bottom. Start stacking the cabbage rolls in the pot tightly next to each other (the greenest part/seam of the cabbage on the underside) scatter the garlic cloves between the layers of cabbage rolls.
5- Place a heavy plate inside the pot, on top of the rolls and press down, cover it with broth, the water should cover the rolls and if not, add more water until it does, cover the pot, in a medium high heat, bring to a boil then immediately decrease the heat to medium and simmer checking on it after the 40 minutes mark, they are almost ready when most of the water has absorbed, and the cabbage rolls are tender, adjust the seasoning by adding more salt.
6- Meanwhile, mix the 6 cloves of crushed garlic, mint, the lemon juice (depending on your taste) and set aside.
7- Back to the pot, Remove the heavy plate and pour over the (garlic olive oil, and dried mint). Cover and simmer for 20 to 30 more minutes.
8- When the cabbage rolls ready, allow the to cool in the pot, uncovered, for about 20 minutes, Place the cabbage rolls in a serving plate and garnish with dry mint and lemon slices.
Or fresh lemon juice.
I usually put 3 steakes lamb or otherwise on bottom of saucepan before putting the cabbage rolls gives it more flavour. And the stakes fall in the mouth.
After it boils I lower heat so cooks slowly
Note:
Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Servings: 8
