Description
Lebanese Stuffed Cabbage Rolls are a classic Middle Eastern dish featuring tender cabbage leaves wrapped around a savory mixture of rice, ground meat, and spices, all simmered in a tangy tomato and lemon sauce. This comforting recipe offers a perfect balance of flavors and textures, making it an ideal meal for family gatherings or weeknight dinners.
Ingredients
Scale
Vegetables
- 1 large cabbage
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 lemon, juiced
Filling
- 1 cup rice
- 1 pound ground beef or lamb
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon allspice
- 2 tablespoons olive oil
Cooking sauce
- 2 cups tomato sauce
- Water (enough to cover the rolls)
Instructions
- Prepare cabbage leaves: Bring a large pot of water to a boil. Remove the core from the cabbage and immerse the whole head in boiling water for 2-3 minutes to soften the leaves. Carefully peel off the softened leaves and set aside.
- Make filling: In a bowl, combine rice, ground beef or lamb, finely chopped onion, chopped tomatoes, salt, pepper, and allspice. Mix thoroughly until all ingredients are well incorporated.
- Roll cabbage leaves: Place a spoonful of the filling onto each cabbage leaf. Roll each leaf tightly around the filling, folding in the sides to secure the mixture.
- Layer leaves in pot: In a large pot, spread a layer of cabbage leaves on the bottom to prevent sticking and burning.
- Arrange stuffed rolls: Place the stuffed cabbage rolls seam-side down in the pot, packing them close together in a single layer.
- Add sauce and liquid: Pour the tomato sauce and freshly squeezed lemon juice evenly over the stuffed rolls. Add enough water to the pot to cover the rolls completely.
- Simmer: Bring the liquid to a gentle simmer over low heat. Cover the pot and cook for about 1 hour, allowing the flavors to meld and the rolls to become tender.
Notes
- For a richer taste, you can use lamb instead of beef or a mixture of both.
- Make sure not to overcook cabbage leaves in boiling water; they should be pliable but not falling apart.
- The lemon juice adds a refreshing tang and helps balance the tomato sauce’s acidity.
- Serve warm with additional tomato sauce or a side of yogurt for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheat well.
