Stuffed Cabbage Rolls

Name: Stuffed Cabbage Rolls
Total time: 130 min
Yield: 6
Cuisine: Arab
Ingredients: For the cabbage:; 1 medium head of cabbage (about 1.2 kg); For the filling:; 1 cup (200 g) medium-grain rice, rinsed and drained; 300 g ground lamb or beef; 1 tomato, finely chopped, and ½ cup chopped parsley; 1½ tsp salt, 1 tsp seven-spice blend and ½ tsp cinnamon; 2 tbsp oil or ghee; For cooking:; 300 g bone-in lamb or beef ribs or pieces; 6 garlic cloves and a little dried mint; ½ cup lemon juice (about 3 lemons); 2 tbsp tomato paste and 1 tsp salt; 3 cups hot water

Recipe No.: A-28

Arab130 minServes 6

Stuffed cabbage rolls (mahshi malfouf) are found across the Levant, Egypt, Iraq and Turkey and belong to the wide dolma family: boiled cabbage leaves rolled around a rice and meat filling. In the Levant it is usually cooked with garlic, mint and lemon. Wrapping leaves around a filling is an old custom across the eastern Mediterranean, the Balkans and Eastern Europe, and no single place of origin can be confirmed.

Ingredients for Stuffed Cabbage Rolls

For the cabbage
1medium head of cabbage (about 1.2 kg)
For the filling
1 cup(200 g) medium-grain rice, rinsed and drained
300 gground lamb or beef
1tomato, finely chopped, and ½ cup chopped parsley
1½ tspsalt, 1 tsp seven-spice blend and ½ tsp cinnamon
2 tbspoil or ghee
For cooking
300 gbone-in lamb or beef ribs or pieces
6garlic cloves and a little dried mint
½ cuplemon juice (about 3 lemons)
2 tbsptomato paste and 1 tsp salt
3 cupshot water

Method

Cut out the cabbage core and place the whole head in a pot of boiling salted water. As the leaves soften, peel them off one by one with tongs and return the rest to the water. Boil 10 to 12 minutes until all the leaves are tender.
Trim the thick rib of each leaf and cut large leaves into pieces about 10 to 12 cm.
Mix the rice, meat, tomato, parsley, salt, spices, cinnamon and oil for the filling.
Put a heaped tablespoon of filling at the base of each leaf, fold in the sides and roll up fairly snugly, leaving room for the rice to expand.
Line the bottom of a heavy pot with the meat pieces and any torn cabbage leaves, then pack the rolls tightly in layers.
Mix the lemon juice, garlic, mint, tomato paste and salt into the hot water and pour over the rolls. Place an inverted plate on top to hold them down.
Bring to a boil, then cover and cook over low heat for 60 to 70 minutes until the rice and meat are cooked and the cabbage is tender. Serve hot with its broth.

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