Ingredients
1. The Cabbage:
- 1 medium head of green cabbage.
- Boiling water with 1 tsp of cumin seeds (to soften the leaves and aid digestion).
2. The Filling:
- 500g ground beef or lamb.
- 2 cups short-grain rice (Egyptian or Arborio), rinsed and drained.
- 1 large onion, finely chopped.
- 1 cup fresh herbs (parsley, cilantro, and dill), finely chopped.
- 2 tbsp tomato paste.
- Spices: 1 tsp salt, 1 tsp black pepper, 1 tsp cumin, 1 tsp dried mint, and 1 tsp 7-spice blend.
- 3 tbsp olive oil or ghee.
3. The Cooking Liquid (The Sauce):
- 2 cups tomato sauce or pureed fresh tomatoes.
- 1 cup chicken or beef broth.
- 2 cloves garlic, minced.
- 1 tbsp butter or olive oil.
- Optional: 1 tbsp pomegranate molasses (for a tangy kick).
Instructions
- Prepare the Cabbage: Core the cabbage and boil the whole head in water with cumin for a few minutes. Peel off the leaves as they soften. Remove the tough central ribs and cut the leaves into medium-sized rectangles.
- Mix the Filling: In a large bowl, combine the raw rice, ground meat, onion, chopped herbs, tomato paste, oil, and spices. Mix thoroughly by hand.
- The Rolling: Place a small amount of filling at the edge of a leaf piece. Fold the sides in slightly and roll tightly (don’t overfill, as the rice will expand).
- Arrange in the Dish: As seen in your photo, arrange the rolls tightly in rows inside a glass baking dish (Pyrex) or a roasting pan.
- Baking:
- Mix the tomato sauce ingredients (puree, broth, garlic, and butter) and pour it over the rolls until they are almost submerged.
- Cover the dish tightly with aluminum foil.
- Bake in a preheated oven at 200°C (400°F) for about 60 minutes.
- Final Touch: Remove the foil for the last 10 minutes to let the sauce thicken and the tops of the rolls caramelize slightly, just like in the picture.
A Quick Tip
For an authentic Mediterranean flavor, you can place a few slices of garlic or potato at the bottom of the dish before adding the rolls to prevent sticking and add extra flavor!
