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–+ servings
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.