Lebanese Stuffed Cabbage Rolls

Ingredients

• 1 large head of cabbage 1 large head of cabbage
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 1 lb (450g) ground beef or lamb 1 lb (450g) ground beef or lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 cup (60ml) tomato paste 1/4 cup (60ml) tomato paste
• 1 can (14 oz/400g) diced tomatoes 1 can (14 oz/400g) diced tomatoes
• 2 cups (470ml) chicken or vegetable broth 2 cups (470ml) chicken or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Bring a large pot of water to a boil. Carefully remove the core of the cabbage and place the whole head in the boiling water. Cook for 5-7 minutes until the outer leaves are tender and pliable. Remove the cabbage from the water and let it cool. Gently peel off the leaves, ensuring they remain intact. Set aside.
2. 2.
   In a large bowl, combine the ground meat, rice, onion, garlic, cinnamon, allspice, nutmeg, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Take a cabbage leaf and place a small amount of the meat and rice mixture in the center. Fold the sides of the leaf over the filling and roll it up tightly. Repeat with the remaining cabbage leaves and filling.
4. 4.
   Heat olive oil in a large pot over medium heat. Add the tomato paste and cook for a minute until fragrant. Add the diced tomatoes and broth, stirring well to combine. Season with salt and pepper to taste.
5. 5.
   Carefully place the stuffed cabbage rolls into the pot, seam side down. Cover the pot and simmer for 45-50 minutes, or until the cabbage leaves are tender and the filling is cooked through.
6. 6.
   Serve the Stuffed Cabbage Rolls hot, spooning some of the tomato sauce over each roll. Garnish with fresh herbs if desired.

Treat your ingredients with care...

• Cabbage — Choose a cabbage head that is firm and has vibrant green leaves. Remove the core carefully to keep the leaves intact while blanching.
• Ground meat — Opt for lean ground beef or lamb for a healthier option. Make sure to cook the filling thoroughly to ensure food safety.
• Rice — Rinse the rice before using to remove excess starch and achieve a fluffy texture.

Tips & Tricks

• To make the cabbage leaves more pliable, you can freeze the whole head of cabbage overnight before blanching.
• If you prefer a vegetarian version, you can substitute the ground meat with cooked lentils or mushrooms for a delicious alternative.
• For a tangier flavor, add a squeeze of lemon juice to the tomato sauce before simmering.
• Leftover Stuffed Cabbage Rolls can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify.

Serving advice

Serve the Stuffed Cabbage Rolls as a main dish accompanied by a fresh salad and some warm pita bread. They can also be served with a side of yogurt or tzatziki sauce for a creamy and cooling element.

Presentation advice

Arrange the Stuffed Cabbage Rolls on a platter, drizzling some of the tomato sauce over them. Garnish with fresh herbs such as parsley or mint to add a pop of color and freshness.