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–+ servings
Total Time :2 hours 30 minutes
Servings: 6

INGREDIENTS
 

  • 1 whole green cabbage
  • 2 tablespoon olive oil, for sautéing
  • 1 pound/500 grams ground beef, preferably rib or chuck
  • 1 cup short-grain or jasmine rice
  • 1/4 cup toasted pine nuts
  • 1 large onion, finely chopped
  • 5 garlic cloves, finely grated or minced
  • 1/2 cup parsley, finely chopped
  • 1/2 cup cilantro, finely chopped
  • 1/4 cup mint, finely chopped
  • 3 tablespoons olive oil
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ras el hanout
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon kosher salt
  • 1 tablespoon date syrup

Sauce:

  • 1/2 cup tomato paste
  • 3 tablespoons olive oil
  • 1 teaspoon sweet paprika
  • 1 teaspoon sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ras el hanout
  • 1/2 teaspoon ground black pepper
  • 3 cups boiling water

INSTRUCTIONS

  • Heat the oven to 355°F/180°C (convection).
  • Bring a large pot of salted water to a boil. Carefully remove and reserve one large outer cabbage leaf. Place the whole cabbage in the pot and blanch for 12 to 15 minutes, or until the outer leaves are pliable but not mushy. Remove and let cool slightly. Using a sharp knife and a spoon, carefully hollow out the core, leaving a sturdy 1-centimeter border intact.
  • To make the filling, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until deeply golden, 8 to 10 minutes. Add the beef and cook, breaking it up with a wooden spoon, until browned and crumbly, about 8 minutes. Stir in the garlic and cook for 1 minute more. Remove from the heat. In a large bowl, combine the meat mixture with the rice, pine nuts, parsley, cilantro, mint, remaining 3 tablespoons olive oil, spices, salt, and date syrup. Stir until evenly combined.
  • Line the bottom of a Dutch oven or heavy oven-safe pot with the cabbage trimmings and core pieces. Pack the filling tightly into the hollowed cabbage. Place the reserved cabbage leaf on top, tucking it in to seal.
  • In a mixing bowl, whisk together the tomato paste, olive oil, paprika, sugar, salt, ras el hanout, black pepper, and boiling water. Pour half of the sauce into the cabbage, allowing it to seep inside. (Use a skewer to make a few holes if needed.) Pour the remaining sauce around the cabbage in the pot.
  • Cover with a lid and bake for 2 hours, or until the cabbage is very soft. Remove the lid, brush the top of the cabbage with a little olive oil mixed with date syrup, and bake uncovered for another 15 to 20 minutes, until browned and slightly caramelized. Let cool for 10 minutes before slicing into wedges.