Mains
ChefOla Faour
Stuffed Cabbage Leaves
Stuffed cabbage is one of the tastiest types of stuffed vegetables. It can be cooked with or without tomato paste. This recipe includes pomegranate molasses! Mmm, delicious! How do you make it?
Ingredients
Start here, then move straight into the method.
- 1 cabbage, weighing about 1.5 kg
- Lamb, beef, or bone-in meat slices (optional)
- A few cloves of garlic
- 1 cup water
- Topping
- 2 lemon juices
- 5 cloves garlic, crushed with 1 tablespoon dried mint
- A small cup, or 1/4 cup, pomegranate molasses
- Filling
- 200 g minced meat
- 1/2 cup Egyptian rice
- 1 large tablespoon ghee
- Salt
- Black pepper
Method
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- Boil the cabbage leaves until just tender for a few minutes, without overcooking them, because the cabbage will cook for another two hours after rolling.
- Prepare the filling: wash the rice (short-grain) and drain it well, then mix it with the minced meat, ghee, salt, and pepper.
- Start rolling the cabbage leaves like you would grape leaves, noting that cabbage leaves are larger and wider.
- When you finish rolling all the leaves, place a few whole garlic cloves at the bottom of the pot and arrange slices of lamb or beef (optional), after removing their odor beforehand.
- Arrange the cabbage rolls over the meat, then cover them with a plate slightly smaller than the pot. Add 1 cup of water, cover the pot, and place it over the heat.
- Let it come to a boil over high heat, then immediately reduce the heat and leave it for 1 hour over low heat.Timers: 60 min
- After 1 hour, remove the plate from the cabbage and drizzle the lemon juice and pomegranate molasses over the top. Crush the garlic, mix it with the dried mint, and spread it over the top as well.
- Cover the pot again and leave the cabbage for an additional hour over low heat.
- Serve the stuffed cabbage leaves hot.
Recipe tags
MainsInternationalGluten freeNut freeEgg free
Notes and serving ideas
- Stuffed Zucchini and Eggplant
