Lebanese Cabbage Rolls
Yield: 6
Materials
- 1 large head of cabbage
- 3 cloves garlic, sliced
- 24 oz stewed tomatoes or tomato juice
- 1 tsp salt
- 2 tbsp dried mint
- ¼ cup lemon juice optional
Filling
- 1 lb lean ground beef, lamb or turkey
- 1 cup long grain rice
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp allspice
- ½ tsp cinnamon
- 2 tbsp melted butter
Instructions
- Core centre of cabbage and place entire head of cabbage in boiling water. Remove each leaf when tender.
- Cut each leaf in half and remove centre vein. Smaller ones do not need to be halved.
- Combine filling ingredients well.
- Place about 1 Tbsp. of filling on each cabbage leaf and roll tightly into a cigar shape.
- Line bottom of large saucepan with broken or discarded cabbage leaves
- Place rolls side by side evenly in layers, adding a few garlic slices between each layer. Alternate the direction of cabbage rolls for each layer.
- Add the stewed tomatoes or tomato juice, 1 tsp salt, mint and enough water to cover the rolls.
- Place an inverted plate over cabbage rolls to keep them firm and intact while cooking.
- Cover and bring to boil for 10 minutes. Reduce heat to low and cook slowly for approximately 35 minutes or until done. Check one to confirm rice is tender.
- Add lemon juice or vinegar and salt as desired.