Stuffed Cabbage Rolls
Ingredients
1. The Cabbage:
1 large head of fresh green cabbage.
For boiling: Water, 1 tbsp cumin seeds (to reduce bloating), and 1 tsp salt.
2. The Filling:
Rice: 2 cups of Egyptian or short-grain rice (washed and soaked).
Protein: 250g ground beef or lamb (optional).
Herbs: 1 bunch each of fresh parsley, dill, and cilantro (finely chopped).
The Sauce: 2 medium onions (finely chopped), 3 cloves of garlic (minced), 2 cups tomato juice, and 2 tbsp tomato paste.
Spices: Salt, black pepper, cumin, dried mint, allspice (seven spices), and a pinch of chili flakes (optional).
Fats: 2 tbsp vegetable oil or ghee.
Preparation Method
Step 1: Preparing the Cabbage
Core the cabbage by removing the tough center stem.
Place the whole head in a large pot of boiling water with cumin and salt for 3–5 minutes until the leaves soften.
Gently peel off the leaves one by one. Remove the hard middle rib from each leaf and cut into medium-sized rectangular pieces.
Step 2: Preparing the Filling
In a pan, sauté onions in oil until translucent, add garlic, then pour in the tomato juice and paste. Let it simmer until thickened.
In a large mixing bowl, combine the rice, chopped herbs, ground meat, and the prepared tomato sauce.
Season with all the spices and mix well until everything is evenly distributed.
Step 3: Rolling and Cooking
Place a small amount of the filling on the edge of a cabbage leaf piece. Roll it tightly like a small cigar.
Line the bottom of a deep pot with the discarded cabbage ribs or slices of potato/tomato to prevent sticking.
Arrange the rolls in neat, circular layers inside the pot.
The Broth: Pour hot chicken or beef broth over the rolls until it almost reaches the top layer (don’t fully submerge them).
Place a heavy plate upside down on top of the rolls to keep them from unravelling while boiling.
Cook on high heat until the broth is absorbed, then reduce to very low heat. Cover and simmer for 40–50 minutes until tender.
Serving Tip: Serve hot with a squeeze of fresh lemon juice on top.
