Watch the Full Step-by-Step
Servings: 6
- Large pot
- Mixing bowls
- Ovenproof baking dish
INGREDIENTS
- 1 cup short-grain rice, rinsed
- ½ bunch each cilantro, parsley, dill, mint, chopped
- 3 medium tomatoes, diced small
- 2 medium onions, finely chopped
- 3 tablespoons pomegranate molasses
- 3 tablespoons date syrup
- 1 heaping tablespoon sweet paprika
- ½ teaspoon ground cumin
- 3 tablespoons olive oil
- Salt and pepper to taste
Sauce:
- Juice of 1 lemon
- 3 tablespoons pomegranate molasses
- 3 tablespoons date syrup
- 1 tablespoon sweet paprika, or mix with hot paprika
- 2 heaping tablespoons tomato paste
- 4 tablespoons olive oil
- Salt and pepper
- Water to cover
INSTRUCTIONS
- Bring a large pot of water to boil. Trim the cabbage base and blanch leaves for 3–5 minutes until slightly softened. Cool.
- Mix all filling ingredients in a bowl until combined. Trim the thick vein from cabbage leaves. Place filling on each leaf and roll, keeping edges tucked to prevent spilling.
- Arrange stuffed cabbages tightly in a wide ovenproof pot or baking dish, layering with cabbage leaves or tomato slices if desired. Mix sauce ingredients, taste, and adjust. Pour over rolls until covered, leaving a little extra liquid.
- Cover with parchment, then a heatproof plate, then foil. Bake in a preheated oven at 200°C/390°F for 1 hour. Remove the cover and bake for another 30 minutes.
- Finish with a drizzle of olive oil and fresh lemon juice before serving.