Lebanese Stuffed Cabbage Leaves With Rice

Cabbage, a versatile and hearty vegetable, takes center stage in this Lebanese-inspired dish that combines the flavors of delicate rice, aromatic herbs, and savory tomato sauce. These Lebanese Stuffed Cabbage Leaves With Rice are a delightful blend of comfort and tradition, perfect for cozy family dinners or festive gatherings. Let’s dive into the recipe and bring a taste of Lebanon to your table!

Ingredients:

– 1 large head of cabbage
– 1 cup of long-grain white rice, rinsed
– 1 lb ground beef or lamb
– 1 onion, finely chopped
– 2 garlic cloves, minced
– 2 tomatoes, diced
– 1/4 cup tomato paste
– 2 tablespoons olive oil
– 1 tablespoon dried mint
– 1 teaspoon ground cinnamon
– 1 teaspoon ground allspice
– Salt and pepper to taste
– 2 cups of vegetable broth or water
– Fresh parsley, chopped, for garnish

Instructions:

1. Prepare the cabbage leaves by removing the core of the head. Place the whole cabbage in a large pot filled with boiling water and let it simmer for about 5-7 minutes until the outer leaves are softened. Carefully remove the leaves one by one as they soften, and set them aside to cool.

2. In a large mixing bowl, combine the rinsed rice, ground beef or lamb, chopped onion, minced garlic, diced tomatoes, tomato paste, olive oil, dried mint, ground cinnamon, ground allspice, salt, and pepper. Mix well until all ingredients are evenly distributed.

3. Take a cabbage leaf and trim the tough rib at the base for easier folding. Place a small amount of the rice and meat mixture onto the central part of the leaf. Fold the sides of the leaf over the filling and roll it up tightly, forming a neat package. Repeat this process with the remaining cabbage leaves and filling.

4. Line the bottom of a large pot with any leftover cabbage leaves to prevent sticking and add a layer of flavor. Place the stuffed cabbage leaves in the pot, seam side down, in a single layer.

5. Pour the vegetable broth or water over the stuffed cabbage leaves, ensuring they are mostly covered. Place a heatproof plate on top of the leaves to prevent them from unraveling during cooking.

6. Cover the pot with a lid and simmer over low to medium heat for about 45-50 minutes, or until the rice is cooked and the cabbage leaves are tender.

7. Once cooked, carefully remove the stuffed cabbage leaves from the pot and arrange them on a serving platter. Drizzle some of the cooking liquid over the stuffed cabbage leaves for extra flavor.

8. Garnish the Lebanese Stuffed Cabbage Leaves With Rice with freshly chopped parsley before serving. These fragrant and flavorful rolls are best enjoyed hot, with a dollop of yogurt or a side salad for a complete meal.

Immerse yourself in the rich flavors of Lebanese cuisine with this delightful recipe for Stuffed Cabbage Leaves With Rice. Whether you’re looking to expand your culinary repertoire or simply craving a comforting meal, these stuffed cabbage leaves are sure to satisfy your taste buds and warm your heart. Enjoy the process of creating this Lebanese classic in your own kitchen and share the love with family and friends.