Stuffed Cabbage

Stuffed cabbage is one of the most delicious stuffed dishes. Its preparation is similar to stuffed grape leaves with meat, with a few small differences. It’s even better if you add pieces of meat.

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4 servingsBack to recipeMains

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1 large cabbage for rolling½ kg (500 g) Egyptian rice½ kg (500 g) finely minced meat1 head of garlic1 tsp allspice (sweet spice)1 tsp ground black pepper1 tbsp salt, or to taste1 small cup vegetable oilA pinch hot red pepper (chili)A pinch ground cumin1 tbsp pomegranate molasses for the filling½ cup lemon juice2 cans tomato paste or 4 large tablespoonsPomegranate 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

Step 1

First prepare the filling: soak the rice in water for 10 minutes.

Cooking notes

Green Molokhia

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