Stuffed Cabbage

Ingredients

• 1 large cabbage for rolling
• ½ kg (500 g) Egyptian rice
• ½ kg (500 g) finely minced meat
• 1 head of garlic
• 1 tsp allspice (sweet spice)
• 1 tsp ground black pepper
• 1 tbsp salt, or to taste
• 1 small cup vegetable oil
• A pinch hot red pepper (chili)
• A pinch ground cumin
• 1 tbsp pomegranate molasses for the filling
• ½ cup lemon juice
• 2 cans tomato paste or 4 large tablespoons
• Pomegranate molasses for the top – optional
• Note:
• You can place lamb ribs or bone-in meat pieces (after lightly parboiling) under the stuffed cabbage leaves before arranging them in the pot.
• For more of Fatima’s delicious recipes see Green Molokhia

Method

1. First prepare the filling: soak the rice in water for 10 minutes.
   Timers: 10 min
2. Drain the rice and add the minced meat.
3. Peel and finely chop (or crush) the garlic and add it to the rice and meat.
4. Add the oil, spices, salt and pomegranate molasses.
5. Mix the ingredients well until you have a uniform filling.
6. Separate the cabbage leaves and blanch them in boiling water to soften them for a few minutes only.
7. Trim the tough stems from the cabbage leaves and set them aside to line the bottom of the pot when cooking.
8. Begin rolling the cabbage leaves in the usual way: lay a leaf flat, place the filling across it, fold the sides in, then roll tightly while pressing with your fingers to remove excess air.
9. When you finish rolling the leaves, place the reserved cabbage stems in the bottom of the cooking pot and begin arranging the stuffed cabbage rolls in the pot.
10. Pour the lemon juice and a little oil over the top of the arranged rolls.
11. Place a weight on top (a piece of pottery or any heavy item) to keep the rolls from opening while boiling.
12. Cover the rolls with the water mixed with tomato paste — make sure all the rolls are submerged.
13. Bring the water to a boil. After it boils, remove the weight from the top, then cover the pot and simmer very gently for one hour or until the leaves are completely cooked.
14. Drain any excess water and invert the pot onto a serving platter. At serving, sprinkle dried mint, add lemon, and drizzle pomegranate molasses over the top.
15. Serve the stuffed cabbage immediately or slightly cooled, with yogurt.