Lebanese Stuffed Cabbage Rolls
Classic Lebanese dish featuring tender cabbage leaves wrapped around a savory filling of ground meat, rice, and spices, simmered in a tangy tomato sauce.
Ingredients
Cabbage and Base Ingredients
- 1 large large cabbage
- 1 cup rice (preferably short-grain) Rinsed under cold water until clear.
- 1 pound ground beef or lamb
- 1 medium onion, finely chopped
- 2 medium tomatoes, chopped Set aside some for filling.
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon allspice
Cooking Ingredients
- 2 tablespoons olive oil
- 2 cups tomato sauce Ensure gluten-free if necessary.
- 1 medium lemon, juiced
Instructions
Preparation
- Gather all your ingredients. Remove the core from the cabbage and carefully separate the leaves.
- Rinse the rice under cold water until the water runs clear. Chop the onion and tomatoes finely, setting aside some for later use in the filling.
Cooking the Base
- Bring a large pot of water to boil, adding a pinch of salt.
- Once boiling, drop in the whole cabbage and let it blanch for 2-3 minutes until the leaves start to soften.
Peeling Cabbage Leaves
- Remove the cabbage from the pot and carefully peel off the softened leaves, setting them aside on a clean towel or plate.
Making the Filling
- In a mixing bowl, combine the rinsed rice, ground meat, chopped onion, tomatoes, salt, pepper, and allspice. Mix thoroughly until everything is well incorporated.
Assembling the Rolls
- Take one cabbage leaf, place a spoonful of the filling at the base of the leaf, fold the sides in, and roll tightly from the base to the top.
- Repeat with the remaining leaves and filling.
Preparing the Pot
- In a large pot, layer some leftover cabbage leaves on the bottom to prevent the rolls from sticking.
- Arrange the stuffed cabbage rolls seam-side down in a snug layer.
Cooking the Rolls
- Mix the tomato sauce with the lemon juice, pour this mixture over the rolls in the pot, ensuring they are covered.
- Add enough water to submerge the rolls slightly, cover the pot, and simmer on low heat for about 1 hour, or until the rice is cooked through.
Notes
To store leftovers, allow to cool completely and refrigerate in an airtight container. For freezing, wrap each roll tightly in plastic wrap and aluminum foil.