Mains
ChefDalida Zaiter
How to Make Stuffed Zucchini and Cabbage
Stuffed zucchini and cabbage made with a delicious home-style recipe that is simply irresistible and so appetizing. Stuffed vegetables are one of those old-fashioned dishes that take a bit of effort to prepare, but they are full of goodness, and best of all, everyone loves them :) Serve with yogurt.
Stuffed zucchini and cabbage made with a delicious home-style recipe ... You can cook the zucchini and cabbage separately in two pots, or together in one pot, depending on your preference.
Ingredients
Start here, then move straight into the method.
- Lamb or beef pieces - optional
- Zucchini
- Large cabbage for rolling
- or
- Any other stuffed vegetables such as squash and eggplant
- Tomatoes, chopped or minced, to layer with the stuffed vegetables
- Filling (this amount is enough for about 1 kilo of zucchini or for stuffing small cabbage leaves - you can adjust the quantity as desired):
- 1 cup short-grain rice or Egyptian rice, suitable for stuffing
- 200 g coarsely ground lamb or beef
- 2 cloves garlic, finely crushed
- 1 tsp dried mint
- Salt
- A pinch of seven-spice
- A pinch of black pepper
- A pinch of chili powder, to taste
- 1 tbsp oil or ghee
- Sauce
- 1 tbsp tomato paste
- Garlic cloves
- Salt, to taste
- 1 tbsp sweet pepper molasses
- Water, enough to cover the stuffed vegetables
- Serving
- Dried mint
- Lemon juice
- Crushed garlic
- Also from Dalida, here is Stuffed Lamb or Leg Marinade
Method
Follow the cooking sequence without leaving the page.
- Wash the rice and leave it in water for about 15 minutes, then drain well.Timers: 15 min
- Add the meat, garlic, mint, spices, and oil or ghee to the rice and mix well.
- Blanch the cabbage leaves in a pot of boiling water for just a few minutes, at most 5 minutes, until the leaves are pliable enough to roll.Timers: 5 min
- Stuff the cabbage leaves after removing the stiff ribs that cannot be folded when rolling.
- Hollow out the zucchini to remove the pulp, of course. Stuff each one to about three-quarters full, or leave about 1 cm empty at the top so they don't burst or break when cooking if overfilled.
- Arrange pieces of lamb or beef in the bottom of the pot with the appropriate seasonings, then arrange the stuffed vegetables with cabbage leaves on the bottom and zucchini on top.
- Distribute pieces of fresh tomato among the stuffed vegetables.
- In a separate bowl, mix tomato sauce with sweet pepper paste, a few garlic cloves, water, and salt, and pour this over the pot until the liquid covers all the stuffed vegetables.
- After boiling, reduce the heat and simmer the stuffed zucchini and cabbage over low heat for 1 hour 15 minutes to 1 hour 30 minutes, or until fully cooked.Timers: 60 min, 15 min, 30 min
- Once the stuffed vegetables are cooked, add a little crushed garlic, dried mint, and lemon juice on top, turn off the heat, and serve the dish.
- Dalida Zaiter
- Also from Dalida, here is the seasoning for lamb or a stuffed leg.
Recipe tags
MainsInternationalGluten freeNut freeEgg free
Notes and serving ideas
- Stuffed Lamb or Leg Marinade
