Middle Eastern Stuffed Cabbage
You can stuff quite a few vegetables in various ways, but honestly, this Middle Eastern stuffed cabbage tops them all.
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Servings: 8
- 14" deep pan with a lid
INGREDIENTS
- 1 large white cabbage
- 1 onion, thinly sliced
Filling:
- 1 onion, chopped
- 1 tomato, peeled and chopped
- 1 bunch dill, chopped
- 1 bunch parsley, chopped
- 1 bunch cilantro, chopped
- 1 pound/450 grams ground meat
- 1 cup round rice, washed
- 1 teaspoon ras el hanout
- ⅓ teaspoon cinnamon
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 tablespoons oil
- ½ teaspoon ground black pepper
Sauce:
- 4 tablespoons date syrup
- 3 tablespoons pomegranate juice
- 1 tablespoon paprika
- 1 teaspoon salt
- 3 tablespoons olive oil
- ½ teaspoon ground black pepper
- 1 pinch cinnamon
- 2 cups water
INSTRUCTIONS
- Fill up a medium size pot with water and bring to a boil.
- Remove the cabbage stem at the bottom with a knife.
- When the water is boiling, sprinkle a pinch of salt and add the cabbage. Cover and cook for 10 minutes, or until you can easily separate the cabbage leaves and they are completely soft.
- Preheat the oven to 350 F (180 C).
- Separate all the cabbage leaves and remove the vein part.
- Follow the video to learn how to stuff the leaves and close them.
- Add the thinly sliced onion to the bottom of the deep pan and arrange the stuffed cabbage rolls on top.
- Brush the rolls with date syrup and add all the rest of the sauce ingredients.
- Cover the pan with a kitchen towel, put the lid on top and bake for 90 minutes.
- Uncover the pan and "water" the stuffed cabbage rolls with the sauce. If there is no sauce left, pour ⅓ cup boiling water to the bottom of the pan, avoiding direct contact with the cabbage rolls.
- Increase the temperature to 390 F (200 C) and bake uncovered until you get a beautiful brownish color.
MY NOTES
Frequently Asked Questions
| Can I make this dish without meat? Sure you can, it’s a great dish either way. |
