Ingredients
Cabbage and Preparation
- 1 medium size green cabbage (choose one with tender leaves)
- 1 teaspoon salt (for blanching)
- Boiling water (for blanching the cabbage)
Stuffing
- 1 pound lean ground beef (90% lean preferred)
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon ground allspice
- 1 teaspoon ground black pepper
- 1 tablespoon butter, softened
- 1 cup medium grain rice (soaked, rinsed and drained)
- 1 small can diced tomatoes (optional)
Tomato Sauce and Flavorings
- 4 ripe tomatoes (blended in food processor)
- 5-8 garlic cloves (sliced)
- 1 tablespoon tomato paste (thinned in water)
- Approximately 2 cups water (to thin tomato paste and cover rolls)
Instructions
- Prepare the cabbage: Carefully carve out the root of the cabbage head deeply to loosen the leaves. This makes it easier to separate the leaves without tearing.
- Blanch the cabbage leaves: Bring a large pot of salted water to a boil. Submerge the cabbage head and let it soften for about 8-10 minutes per side. Using tongs, gently peel off the softened leaves one by one. If some leaves feel too rigid, return them to the boiling water for a few more minutes until pliable.
- Drain and cool leaves: Place the separated cabbage leaves in a colander to drain and cool to room temperature.
- Mix the stuffing: In a large bowl, combine ground beef, soaked and drained rice, salt, ground cinnamon, allspice, black pepper, softened butter, and optional diced tomatoes. Mix thoroughly until all ingredients are uniformly combined.
- Prepare leaves for stuffing: Lay a cabbage leaf on a cutting board and carefully trim out the thick triangular middle rib using a knife. Save these ribs for lining the pot later. Cut each cabbage leaf into two equal halves to create smaller rolling units.
- Stuff the cabbage leaves: Place about 1-2 tablespoons of the meat mixture on each half leaf, spreading it evenly while leaving a half-inch space on each edge to allow rolling.
- Roll the cabbage: Roll the leaf around the stuffing firmly. Folding the sides isn’t necessary as the cabbage leaves are sturdy and won’t leak the filling.
- Line the pot: Place the previously cut cabbage ribs at the bottom of a large pot to prevent sticking and add flavor.
- Arrange the rolls: Neatly stack the cabbage rolls on top of the ribs tightly to keep them compact during cooking.
- Add garlic and tomato sauce: Distribute sliced garlic cloves evenly over the stacked cabbage rolls. Prepare the sauce by thinning tomato paste in about 2 cups of water, add a sprinkle of salt, and optionally blend in diced canned tomatoes. Pour this liquid over the rolls until just barely covered.
- Cook the rolls: Cover the pot and bring the liquid to a boil over medium-high heat. Then reduce heat to low and simmer gently for 45-55 minutes, or until the cabbage is tender and the meat fully cooked.
- Serve: Once cooked, serve the stuffed cabbage rolls warm with fresh squeezed lemon juice to enhance the flavor. Enjoy your traditional Lebanese meal!
Notes
- Soaking the rice before mixing with meat helps achieve a more tender filling.
- If cabbage leaves are too tough to roll, blanch them a bit longer to soften.
- Preserving the thick veins of the leaves until rolling helps maintain structure without tearing.
- You can adjust the amount of garlic based on preference or omit it if sensitive.
- For a spicier version, consider adding a pinch of chili flakes or cayenne pepper to the meat mixture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Lebanese
