Name: Lebanese Stuffed Cabbage Rolls Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Lebanese
Ingredients: 1 large head green cabbage (about 2–2.5 lbs); 1 lb (450g) ground lamb or beef (or combination); 1 cup short-grain rice (uncooked); 1 medium onion, finely grated or minced; 1 cup fresh parsley, finely chopped; ¼ cup fresh mint, finely chopped; 2 tsp ground allspice; ½ tsp ground cinnamon; 1 tsp salt (adjust to taste); ½ tsp black pepper; 3 tbsp lemon juice (plus more for water bath); 3 tbsp olive oil (plus extra for pot); 2 cloves garlic, minced; 1 can (14 oz) crushed tomatoes; 1 tbsp tomato paste; 4 cups water or broth; 1 lemon, sliced (optional, for garnish)

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Introduction

Lebanese Stuffed Cabbage Rolls are a comforting and flavorful dish, combining tender cabbage leaves with a savory mixture of meat, rice, and fragrant herbs. This traditional recipe is perfect for family dinners or special occasions, offering a delicious taste of Middle Eastern cuisine.

The image shows cabbage rolls covered in a thick red tomato sauce with small green parsley leaves sprinkled on top. In the large white casserole dish, the rolls are packed closely together, each covered with the bright red sauce with visible texture of cooked tomatoes. On a white plate in the foreground, three cabbage rolls sit with layers of pale green cabbage wrapped around a brown meat filling, with tomato sauce pooling around the rolls. Another smaller white plate with one cabbage roll is seen in the background. The setting includes a black fork and a black and beige checkered cloth on a white marbled surface, with sprigs of fresh parsley placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large head green cabbage (about 2–2.5 lbs)
1 lb (450g) ground lamb or beef (or combination)
1 cup short-grain rice (uncooked)
1 medium onion, finely grated or minced
1 cup fresh parsley, finely chopped
¼ cup fresh mint, finely chopped
2 tsp ground allspice
½ tsp ground cinnamon
1 tsp salt (adjust to taste)
½ tsp black pepper
3 tbsp lemon juice (plus more for water bath)
3 tbsp olive oil (plus extra for pot)
2 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1 tbsp tomato paste
4 cups water or broth
1 lemon, sliced (optional, for garnish)

Instructions

Step 1: Prepare the cabbage leaves by bringing a large pot of water to a boil. Carefully cut out the core from the cabbage and submerge the whole head in boiling water for 2–3 minutes. Peel off the softened outer leaves and continue blanching in batches until you have 18–20 large leaves. Trim the thick vein from the bottom of each leaf and set them aside in cold water to prevent drying.
Step 2: Make the filling by combining the ground meat, uncooked rice, grated onion, parsley, mint, allspice, cinnamon, salt, pepper, lemon juice, and 2 tablespoons of olive oil in a large bowl. Mix thoroughly with your hands until evenly combined. Let the mixture rest for 10–15 minutes to meld the flavors.
Step 3: Roll the cabbage leaves by laying one flat on a clean surface with the rib side up. Place 2–3 tablespoons of filling near the base. Fold the sides over the filling and roll tightly like a cigar. Place seam-side down in a heavy pot or Dutch oven. Repeat with remaining leaves, arranging the rolls snugly in concentric circles.
Step 4: Pour a mixture of 1 cup water and 1 tablespoon lemon juice over the rolls to keep them moist. Add lemon slices on top if desired for aroma.
Step 5: Prepare the sauce by mixing crushed tomatoes, tomato paste, minced garlic, 2 tablespoons olive oil, and 3 cups water in a bowl. Season lightly with salt and pepper. Pour the sauce over the arranged rolls, covering them without fully submerging.
Step 6: Place a heatproof plate or inverted saucer on top of the rolls to weigh them down and keep them from unraveling. Cover with a tight lid and bring to a gentle simmer over medium heat. Reduce heat to low and cook for 1 to 1.5 hours, checking occasionally and adding warm water if necessary.
Step 7: Check for doneness by removing a roll and slicing it open. The rice should be tender, meat fully cooked, and cabbage soft. If needed, continue cooking in 10-minute increments.
Step 8: Turn off the heat and let the rolls rest, covered, for 15 minutes before serving. This allows flavors to settle and the sauce to thicken.

Tips & Variations

Use a mix of lamb and beef for a richer flavor, or substitute with ground turkey for a leaner option.
Adding a pinch of nutmeg to the filling enhances warmth and depth.
If short on time, use pre-cooked rice but reduce cooking time to avoid mushy filling.
Serve with plain yogurt or a squeeze of fresh lemon for extra brightness.

Storage

Store leftover cabbage rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pot over low heat or in the microwave until warmed through. You can also freeze the cooked rolls for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows two stuffed cabbage rolls on a white plate with tomato sauce. Each roll has a soft, pale yellow cabbage leaf wrapped around a thick filling of finely ground meat, which is light brown with some small green herbs. The tomato sauce is bright red and chunky, spread on top of the rolls and pooling slightly around the base on the white plate. The cabbage leaves have some translucent, wrinkled texture where they meet the sauce. In the background, there is a white dish filled with more cabbage rolls and a white marbled surface. Small bits of green parsley garnish the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular long-grain rice instead of short-grain?

Short-grain rice is preferred because it absorbs moisture well and stays tender, but you can use long-grain rice. Just keep in mind that cooking times and texture may vary slightly.

Is it necessary to blanch the cabbage leaves?

Yes, blanching softens the cabbage leaves, making them pliable for rolling without tearing. It also removes some bitterness for a better taste.