Stuffed Cabbage
> 1 Hour
Stuffed Cabbage
Ingredients
Method
Prepare Cabbage Leaves:
Start by bringing a big pot of water to a boil, then switch off the heat. Cut out the tough core of the cabbage, and gently drop it into the hot water for 5 minutes.
The leaves just need to be pliable enough to wrap around the filling without falling apart.
For any stubborn inner leaves, let them soak for an extra minute or two.
Arrange the cabbage leaves on a plate, slicing the bigger ones in half, and use the smallest or toughest ones to line the pot's bottom for an even cook.
Prepare Stuffing:
Heat a generous amount of olive oil in a large skillet, add the ground beef, season with salt, pepper, and our secret blend of 7 spices, and cook until browned and fragrant, around 5-7 minutes.
Add uncooked rice to the beef mixture and sprinkle some extra salt on top. Stir well until everything is well mixed.
Stuff, Wrap and Cook:
To roll the perfect stuffed cabbage, place a leaf flat on a cutting board, add 2 tablespoons of the filling mixture in the center, then gently roll it up without tucking in the corners. Firmly squeeze the roll to keep everything inside, and repeat until all the filling is used up.
On the bottom of the pot, create a flavorful base by lining small cabbage stems and sliced tomatoes, seasoning with aromatic cumin. Neatly arrange the cabbage rolls in rows, alternating directions, to cover the pot's circumference completely. Add more tomato slices, garlic, and cumin on top.
Place a small plate on top of the rolls to keep them from floating while they cook.
Add 6 cups of water, enough to cover the cabbage rolls and the plate. Cover the pot and cook on medium heat for 30 minutes, until the leaves are tender and most of the water is absorbed.
Drizzle some fresh lemon juice over the cabbage leaves, then reduce the heat to low and continue cooking for another 45 minutes.
When done, remove the pot from the heat and let it cool, uncovered, for 30 minutes, allowing the flavors to meld together perfectly.
Stuffed Cabbage
> 1 Hour
Ingredients
Method
Prepare Cabbage Leaves:
Start by bringing a big pot of water to a boil, then switch off the heat. Cut out the tough core of the cabbage, and gently drop it into the hot water for 5 minutes.
The leaves just need to be pliable enough to wrap around the filling without falling apart.
For any stubborn inner leaves, let them soak for an extra minute or two.
Arrange the cabbage leaves on a plate, slicing the bigger ones in half, and use the smallest or toughest ones to line the pot's bottom for an even cook.
Prepare Stuffing:
Heat a generous amount of olive oil in a large skillet, add the ground beef, season with salt, pepper, and our secret blend of 7 spices, and cook until browned and fragrant, around 5-7 minutes.
Add uncooked rice to the beef mixture and sprinkle some extra salt on top. Stir well until everything is well mixed.
Stuff, Wrap and Cook:
To roll the perfect stuffed cabbage, place a leaf flat on a cutting board, add 2 tablespoons of the filling mixture in the center, then gently roll it up without tucking in the corners. Firmly squeeze the roll to keep everything inside, and repeat until all the filling is used up.
On the bottom of the pot, create a flavorful base by lining small cabbage stems and sliced tomatoes, seasoning with aromatic cumin. Neatly arrange the cabbage rolls in rows, alternating directions, to cover the pot's circumference completely. Add more tomato slices, garlic, and cumin on top.
Place a small plate on top of the rolls to keep them from floating while they cook.
Add 6 cups of water, enough to cover the cabbage rolls and the plate. Cover the pot and cook on medium heat for 30 minutes, until the leaves are tender and most of the water is absorbed.
Drizzle some fresh lemon juice over the cabbage leaves, then reduce the heat to low and continue cooking for another 45 minutes.
When done, remove the pot from the heat and let it cool, uncovered, for 30 minutes, allowing the flavors to meld together perfectly.