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Lebanese Stuffed Cabbage Rolls Recipe

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These Lebanese Stuffed Cabbage Rolls feature tender cabbage leaves wrapped around a flavorful mix of ground lamb or beef, rice, and aromatic spices, all simmered in a rich tomato sauce. A comforting and traditional Middle Eastern dish, perfect for a hearty family meal.

Ingredients

Scale

For the Cabbage Rolls

  • 1 large green cabbage, outer leaves removed and blanched
  • 500g (1 lb) ground lamb or beef
  • 1 cup raw white or brown rice
  • 1 medium onion, finely chopped
  • 1 teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • Salt and black pepper to taste
  • 3–4 tablespoons olive oil
  • 2 cloves garlic, minced

For the Tomato Sauce

  • 2 medium tomatoes, blended or chopped
  • 2 cups water or broth
  • Salt and sugar to taste

Optional Garnishes and Add-ins

  • Pine nuts
  • Raisins
  • Lemon juice
  • Fresh parsley

Instructions

  1. Prepare the Mixture: In a large bowl, combine the ground meat, raw rice, finely chopped onion, ground allspice, ground cinnamon, salt, and black pepper. Mix well to evenly incorporate all the ingredients.
  2. Blanch the Cabbage Leaves: Bring a large pot of water to a boil. Submerge the cabbage leaves and blanch them for 1 to 2 minutes until softened and pliable. Drain and set aside to cool slightly for easier handling.
  3. Roll the Cabbage: Place a spoonful of the meat and rice mixture near the base of each blanched cabbage leaf. Fold the sides over the filling, then roll the leaf tightly upward to form a neat parcel.
  4. Sauté Garlic and Prepare Sauce: Heat olive oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the blended or chopped tomatoes, cooking for 5 minutes to develop the sauce. Season with salt and a pinch of sugar if desired to balance acidity.
  5. Arrange Rolls in Pot: Place the cabbage rolls seam-side down in layers inside the pot with the tomato sauce, pressing down gently to pack them.
  6. Add Liquid and Simmer: Pour in water or broth gently, enough to cover the rolls halfway. Cover the pot with a lid and simmer on low heat for 1 to 1.5 hours, or until the rice is fully cooked and the cabbage is tender.
  7. Garnish and Serve: Once cooked, garnish the cabbage rolls with fresh parsley. Optionally, sprinkle pine nuts or raisins and a squeeze of lemon juice. Serve warm alongside yogurt or a fresh salad for a complete meal.

Notes

  • You can substitute ground lamb with beef or even a mix of both for varied flavor.
  • Using brown rice will take slightly longer to cook, so adjust simmering time accordingly.
  • Blanching the cabbage leaves makes them pliable and prevents tearing during rolling.
  • For a vegetarian version, substitute meat with lentils or cooked mushrooms.
  • The tomato sauce can be customized with added spices like cumin or coriander for extra depth.
  • Leftovers keep well and often taste better the next day.

Keywords: Lebanese cabbage rolls, stuffed cabbage, Middle Eastern recipes, ground lamb recipes, tomato sauce cabbage rolls

Find it online: https://tastygenius.com/lebanese-stuffed-cabbage-rolls-recipe/