Lebanese Stuffed Cabbage Rolls Food

LEBANESE STUFFED CABBAGE ROLLS

Steps:

• Bring a large pot of water (or chicken broth) to a boil.
• Using a sharp knife, carefully remove tough inner core of the cabbage. When water or broth has come to a boil, add the whole head of cabbage (cored) to the pot. In about 2-3 minutes, the cabbage leaves will slowly start to separate from the head. Carefully place them on a plate as they fall off the core.
• In a medium bowl, combine sirloin, rice, salt, pepper, lemon juice, cinnamon and half of the garlic.
• Working one leaf at a time, place 1-2 tablespoons of meat mixture in the middle and roll until meat is covered with cabbage.
• Place stuffed cabbage rolls in the same pot you used to cook the leaves and line them up close together, alternating direction with each layer. Continue until leaves are gone.
• If you have any extra meat mixture, roll them into tiny meatballs and add them on top of the stuffed rolls. Cover stuffed cabbage with water - about ½ in above top layer. Throw in dried mint and remaining 2 crushed garlic cloves. Squeeze any leftover lemon juice and season with salt and pepper to taste.
• Take a small plate and turn it upside down and place on top of rolls.Push down to ensure all rolls are submersed in liquid. Cover pot and bring to a boil. Simmer for 20-30 minutes or until meat is fully cooked through. Serve with plain yogurt.

MALFOUF

Steps:

• In batches, cook cabbage in boiling water until crisp-tender, 3-5 minutes. Drain; cool slightly. Trim thick vein from bottom of each cabbage leaf, making a V-shaped cut., In a large bowl, combine garbanzo beans, onion, rice, parsley, butter, oil, tomato paste and seasonings. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up., Place rolls in a Dutch oven, seam side down. Add water, lemon juice and garlic. Bring to a boil; reduce heat. Simmer, covered, until a thermometer inserted in beef reads 160° and cabbage is tender, 10-12 minutes. If desired, serve with lemon slices.

LAMB AND RICE STUFFED CABBAGE ROLLS

Steps:

• Melt butter in large skillet over medium heat; heat oil in the melted butter. Cook and stir 1/2 diced onion until translucent, about 8 minutes. Add garlic and cook and stir for 1 minute. Remove from heat. Stir in 1 teaspoon black pepper, cumin, cinnamon, cayenne pepper, and oregano. Set aside to cool to room temperature.
• Combine lamb, rice, 2 teaspoons salt, 1/4 cup parsley, almonds, and currants in a large bowl. Add cooled onion mixture and mix until combined. Cover and place in the refrigerator until ready to use.
• Fill a large pot halfway with water and bring to a boil. Remove the core from the cabbage head and place the head in the boiling water. Cover and simmer until leaves begin to fall away, about 5 minutes. Remove the 2 outer layers of leaves to a paper towel-lined plate, cover and continue cooking for 1 to 2 more minutes. Remove the remaining large leaves to the plate. You will need 8 large and about 7 smaller leaves.
• Preheat oven to 350 degrees F (175 degrees C).
• Take 1 cabbage leaf and remove the root end. Place about 1/2 cup of the lamb mixture toward the bottom edge of the cabbage leaf and roll into a log. Repeat with remaining lamb mixture and 7 more large leaves to create 8 cabbage rolls.
• Line the bottom of a large casserole dish or Dutch oven with 4 or 5 smaller cabbage leaves. Place cabbage rolls on top; season with salt and black pepper. Add bay leaves and tomato puree. Pour in chicken broth. Sprinkle 1/2 sliced onion over the top and cover with 3 or 4 more cabbage leaves. Cover casserole.
• Bake in the preheated oven until the lamb is tender and the rice is cooked, 1 hour and 15 minutes to 1 hour and 30 minutes. Remove from the oven and allow to rest for 30 minutes. Serve with pan juices poured over the top and garnished with feta cheese and 2 tablespoons parsley.

MEDITERRANEAN STUFFED CABBAGE ROLLS

Steps:

• Cabbage -- I like to blanch my cabbage just in the microwave. Remove the leaves and put them in a flat dish with some water and nuke 1-2 minutes it doesn't take long. I do about 15 leaves at a time. It is quick and easy. If you prefer to blanch them in a large pot of boiling water to get the cabbage soft, that is fine too. You just want the leaves soft enough to roll but not cooked. Cool once soft so they are easier to handle.
• Filling -- In a large bowl mix the couscous, egg, seasoning, herbs, pine nuts, olives, cheese and onions. Stir well until everything is combined. Add the lamb and mix until combined.
• Time to roll up the cabbage -- Add a tablespoon or two to the cabbage leave and roll, folding in the sides. Secure with a tooth pick. Add to either a large pot for stove top cooking or a crock pot. Personally I love the crock pot for this. They both work equally as good.
• The sauce -- Add to the pot the wine mixed with the tomato paste, the canned tomatoes, chopped well, and the shallots. Cook on medium low on the stove for 2 hours. Or in the crock pot on low for 6-8 hours depending on the size of your crock pot.
• Serve this with grilled pita bread to soak up all the sauce and a fresh green salad with a lemon and oregano vinaigrette.