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Lebanese Stuffed Cabbage Rolls Recipe

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Lebanese Stuffed Cabbage Rolls are a traditional Middle Eastern dish featuring tender cabbage leaves wrapped around a flavorful mixture of ground lamb or beef, rice, and aromatic herbs and spices. The rolls are gently braised in a tangy tomato sauce infused with garlic and lemon, resulting in a comforting, savory meal perfect for family dinners or special occasions.

Ingredients

Scale

Cabbage and Filling

  • 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

Sauce and Cooking Liquid

  • 1 can (14 oz) crushed tomatoes
  • 1 tbsp tomato paste
  • 4 cups water or broth
  • 1 lemon, sliced (optional, for garnish)

Instructions

  1. Prepare the Cabbage Leaves: Fill a large pot with water and bring it to a boil. Carefully cut out the core of the cabbage to loosen the leaves. Submerge the whole cabbage head in boiling water for 2–3 minutes to soften. Begin peeling off the outer leaves, blanching in batches until you have 18–20 large, flexible leaves. Trim the thick vein from the bottom of each leaf for easier rolling and set them aside in cold water to prevent drying.
  2. Make the Filling: In a large bowl, combine the ground meat, uncooked rice, grated onion, chopped parsley, mint, allspice, cinnamon, salt, pepper, lemon juice, and 2 tablespoons of olive oil. Mix thoroughly with your hands until evenly distributed. Let the mixture rest for 10–15 minutes to meld the flavors.
  3. Roll the Cabbage: Lay a cabbage leaf flat on a clean surface with the rib side up. Place about 2–3 tablespoons of filling near the base, adjusting based on leaf size. Fold the sides inward over the filling, then roll upward tightly like a cigar. Place each roll seam-side down in a heavy-bottomed pot or Dutch oven, arranging them snugly in concentric circles to prevent unrolling during cooking.
  4. Layer and Season: Pour a mixture of 1 cup water and 1 tablespoon lemon juice over the rolls to keep them moist. Add lemon slices on top for extra aroma if desired.
  5. Prepare the Sauce: In a separate bowl, combine crushed tomatoes, tomato paste, minced garlic, 2 tablespoons olive oil, and 3 cups water. Stir well and season lightly with salt and pepper. Carefully pour this sauce over the rolls, ensuring they are covered but not fully submerged.
  6. Braise the Rolls: Place a heatproof plate or inverted saucer on top of the rolls to weigh them down and prevent unraveling. Cover the pot with a tight-fitting lid. Bring to a gentle simmer over medium heat, then reduce to low and cook for 1 to 1.5 hours. Check occasionally to ensure sufficient liquid, adding warm water as needed.
  7. Check for Doneness: Test a roll by slicing it open to ensure the rice is tender, the meat cooked through, and the cabbage soft. If the rice is still firm, continue cooking in 10-minute increments.
  8. Rest and Serve: Turn off the heat and let the rolls sit covered for 15 minutes to allow flavors to settle and the sauce to thicken slightly before serving.

Notes

  • Using short-grain rice is preferred for the filling as it cooks evenly and absorbs flavors well.
  • Adjust seasoning according to taste, especially salt and lemon juice for brightness.
  • The plate or saucer weight is crucial to keep rolls intact during braising.
  • You can substitute water with broth for a richer flavor.
  • Leftovers keep well refrigerated for 2-3 days and can be reheated gently on the stovetop.

Keywords: Lebanese stuffed cabbage rolls, cabbage rolls recipe, Middle Eastern stuffed cabbage, braised cabbage rolls, lamb cabbage rolls

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