ChefHana Musa Naama
Stuffed Cabbage Rolls
What did you cook today? Still undecided? Try this tangy stuffed cabbage dish that’s absolutely delicious.
\r\n\r\nIngredients:\r\n4 cups Egyptian rice (1 small cup)\r\n \r\n400 g ground meat, well seasoned\r\n2 carrots\r\n2 garlic bulbs\r\n1 small cabbage (always choose a small cabbage for best taste)\r\nSalt\r\nVegetable oil\r\nSeven-spice blend\r\nCinnamon\r\nPinch of ground hot pepper\r\nDried mint\r\nLemon juice \r\n
\r\n\r\nPreparation:\r\nBlanch the cabbage leaves and drop them directly into cold water, then drain and let them dry a bit...\r\n\r\nRinse the rice and soak in hot water for about a quarter of an hour. Then rinse and drain. Mix the rice with the meat, vegetable oil, salt and spices ....\r\n\r\nStuff the cabbage leaves and arrange them in the pot..\r\n\r\nRinse the garlic and remove the hard center from the top, keep its skin and scatter between the layers of cabbage.\r\n\r\nCover the cabbage with water and press the cabbage down with a plate or a heavy tool to ensure the rice cooks without spilling out of the leaves.\r\n\r\nWhen the broth begins to boil, remove the plate and reduce the heat, cover the pot with its lid and wait until the cabbage is cooked...\r\n\r\nAdd lemon juice with the dried mint, turn off the heat and let the cabbage rest for about half an hour before flipping the pot onto a wide serving dish.\r\n\r\nThis wonderful stuffed cabbage recipe today from a friend of Sho Tabkhin Today:\r\n Hana Mussa \r\n\r\nSho Tabkhin Today recipes\r\n\r\n \r\n\r\n
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Ingredients
Start here, then move straight into the method.
- 4 cups Egyptian rice (small cup)
- 400 g minced meat, slightly fatty is better
- 2 carrots
- 2 heads of garlic
- 1 small cabbage (always choose a small one — tastier)
- Salt
- Vegetable oil
- Baharat (seven-spice mix)
- Cinnamon
- A pinch of finely ground hot pepper
- Dried mint
- Lemon juice
- What Are We Cooking Today recipes
Method
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- Boil the cabbage leaves, then immediately plunge them into cold water, place them in a colander, and let them drain and dry a little...
- Soak the rice and leave it in hot water for about 15 minutes. Then rinse and drain it. Mix the rice with the meat, vegetable oil, salt, and spices....Timers: 15 min
- Stuff the cabbage leaves and arrange them in the pot ..
- Wash the garlic, remove the hard green shoot from the center, leave it unpeeled, and scatter the cloves between the layers of cabbage.
- Cover the cabbage with water and press it slightly with a plate or a heavy object on top of the pot to ensure the rice cooks without spilling out of the cabbage leaves.
- When the broth begins to boil, remove the plate used to press the rice from the top of the pot, reduce the heat, cover the pot with its lid this time, and wait until the cabbage is cooked....
- Add the lemon juice and the dried mint and turn off the heat, and leave the cabbage for about half an hour before turning the pot onto a wide serving dish.
