Satisfying Stuffed Cabbage Rolls
By: Leah Rodrigues
Published: March 16, 2012

Cabbage rolls are a popular dish throughout Europe and the Middle East.  Sweet cabbage leaves are stuffed with various fillings before being either steamed or baked and are usually accompanied by sauce.  This recipe combines ground meat with rice, onion, garlic, and spices to make a rich and savory filling.  Serve these cabbage rolls on their own or with some flat bread.  Cabbage rolls may seem intimidating at first but are definitely a must-try dish.
Cabbage Rolls
Ingredients:



1 medium Cabbage
1 1/2 cups ground beef or ground lamb
1 medium diced onion
1 cup short grain rice
7 garlic cloves
2-3 teaspoons Cumin
2-3 teaspoons Caraway
2-3 teaspoons Cooking oil
1 cup Lemon juice
1 cup water or as needed
 
Directions:
 








Wash and drain rice


   
Mix up the ground meat, diced onions and rice; add cooking oil and the spices (Cumin, Caraway, Coriander, Salt and Black Pepper) set aside.
 


Prepare your cabbage leaves by separating the leaves from the cabbage head. Cut away stems, save them and use them at the bottom of the pot.


   
Boil the leaves a few at a time in boiling salted water until they are soft enough to roll.


   
Prepare stuffing of meat, rice, salt, pepper and the above spices


   
Cut the leaves to form a cigar size roll. Place stuffing on each leaf, fold sides toward center and roll up from bottom into a cigar shape (similar with stuffed vine leaves). Do not over stuff; make sure that you have space for the rice to expand inside the cabbage rolls.


   
Press together firmly. Place layer of the saved stems


   
Place the whole garlic heads in between the rolled Malfouf.


   
Sprinkle with salt, caraway and cumin in between layers. Add water, boil then simmer for an hour to an hour and a half. Half way through the cooking time add crushed garlic on top. Let simmer. Simmer gently until rice is tender in barely enough water to cover. Invert your pot in a platter


   
You may serve this dish hot or at room temperature, depends on your personal taste.

Wash and drain rice


     
Mix up the ground meat, diced onions and rice; add cooking oil and the spices (Cumin, Caraway, Coriander, Salt and Black Pepper) set aside.
 


Prepare your cabbage leaves by separating the leaves from the cabbage head. Cut away stems, save them and use them at the bottom of the pot.


     
Boil the leaves a few at a time in boiling salted water until they are soft enough to roll.


     
Prepare stuffing of meat, rice, salt, pepper and the above spices


     
Cut the leaves to form a cigar size roll. Place stuffing on each leaf, fold sides toward center and roll up from bottom into a cigar shape (similar with stuffed vine leaves). Do not over stuff; make sure that you have space for the rice to expand inside the cabbage rolls.


     
Press together firmly. Place layer of the saved stems


     
Place the whole garlic heads in between the rolled Malfouf.


     
Sprinkle with salt, caraway and cumin in between layers. Add water, boil then simmer for an hour to an hour and a half. Half way through the cooking time add crushed garlic on top. Let simmer. Simmer gently until rice is tender in barely enough water to cover. Invert your pot in a platter


     
You may serve this dish hot or at room temperature, depends on your personal taste.