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.
Nutrition Facts : Calories 211 kcal, Carbohydrate 16.8 g, Protein 18 g, Fat 7.9 g, SaturatedFat 3 g, Cholesterol 47 mg, Sodium 434 mg, Fiber 1.9 g, ServingSize 1 serving
MIDDLE EASTERN-STYLE CABBAGE ROLLS
Add this vegan dish to your repertoire. We've filled cabbage leaves with satisfying brown rice and lentils along with mint, lemon, tahini and pine nuts
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h20m
Number Of Ingredients 18
Steps:
- Bring a large pan of water to the boil, add the cabbage leaves and put a heavy ladle on top to keep them submerged. Boil for 4 mins, then drain, reserving the water.
- Meanwhile, heat the oil in a non-stick pan. Reserve 2 tbsp of the onion, then fry the rest for 10 mins until just golden. Stir in the pine nuts and cook until starting to colour. Add the spices and rice, then pour in 450ml of the reserved water. Stir in the bouillon powder, cover and cook for 15 mins until the rice is almost tender and the liquid is absorbed. Stir in the lentils, zest and mint.
- Heat the oven to 180C/160C fan/gas 4. Put a spoonful of the rice into the centre of a cabbage leaf, roll up and put in a shallow casserole dish. Repeat with the remaining rice and leaves. Cover and bake for 30 mins until the rice is fully tender.
- Meanwhile, combine the tahini, lemon juice, garlic and 3 tbsp water, and mix the salad ingredients with the reserved onion. If you're following our Healthy Diet Plan, serve half the rolls with half of the sauce and half of the salad. Cover and chill the rest to eat another day. Will keep in the fridge for two to three days. Reheat in the microwave until hot.
Nutrition Facts : Calories 463 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium
MIDDLE EASTERN CABBAGE ROLLS
This is a Middle Eastern or Arabic version of cabbage rolls stuffed with rice, almonds, and spices and served with a mint-flavored yogurt sauce.
Provided by Allrecipes Member
Categories Lebanese Recipes
Time 57m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a roasting pan.
- Bring a large pot of lightly salted water to a boil. Add cabbage leaves and cook uncovered until softened, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain. Cut off the rough end of the central stems.
- Heat olive oil in a skillet over medium heat and cook onion until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste, almonds, and golden raisins; cook and stir for 2 minutes. Season with parsley, cumin, and ground cinnamon. Mix in cooked rice and season with salt and pepper.
- Spoon a small amount of rice mixture into the center of each cabbage leaf. Fold sides over the filling and roll cabbage leaf up until the rice is encased. Repeat with remaining leaves and filling. Place the stuffed cabbage rolls in the roasting pan, seam-side down. Pour warm chicken broth over cabbage rolls.
- Bake in the preheated oven until flavors are well combined, about 25 minutes.
- Stir yogurt, mint, allspice, salt, and pepper together in a bowl. Refrigerate while cabbage rolls are cooking. Serve with the hot cabbage rolls.
Nutrition Facts : Calories 144.4 calories, Carbohydrate 24.4 g, Cholesterol 2.8 mg, Fat 3.4 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 290.8 mg, Sugar 6.4 g
ORIENTAL CABBAGE ROLLS
I am often asked for this recipe when I take these cabbage rolls to a potluck They have a sweet but spicy tang. Don't let the oriental ingredients scare you, they are perfect for this recipe.
Provided by Chef Dee
Categories Meat
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- I'm adding a note to this recipe. The cabbage leaves need to be soft enough to roll for this recipe to work. One way to achieve this, is to wash the cabbage, freeze while still damp, then thaw and steam slightly. I like to defrost them in the microwave.
- Combine pork,beef, rice, garlic,onion, soy sauce, ketchup, brown sugar, ginger, salt and pepper; mix well.
- Spoon about 1/2 cup meat mixture onto each cabbage leaf.
- Fold in sides; then starting at an unfolded edge, roll up completely to enclose filling.
- Place rolls seam side down, in a greased 13 inch x 9 inch baking dish.
- In a saucepan over medium heat, combine sauce ingredients; heat and stir until sugar is melted and sauce is hot.
- Pour over rolls.
- Cover and bake at 3oo degrees for 2 - 21/2 hours.
MEDITERRANEAN STUFFED CABBAGE ROLLS
I love stuffed cabbage. I have made them with turkey, beef, chicken, all vegetables ... so I figured I would try a little twist on the traditional and go for a bit of a Mediterranean flavor.
Provided by SarasotaCook
Categories Lamb/Sheep
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 358.3, Fat 14.7, SaturatedFat 5.7, Cholesterol 69.9, Sodium 321.9, Carbohydrate 32.9, Fiber 5.8, Sugar 8.9, Protein 17.9
CABBAGE SALAD (MIDDLE EAST, PALESTINE)
During Ramadan I love making lots of side dishes, especially different kinds of salads and this is one of my favorite!
Provided by Palis Favorites
Categories Low Protein
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Discard the tough stems. Pile 3 leaves together and roll tightly and chop into thin strips. Place in boiling water for 1 minute.
- Drain, cool, and mix with the rest of the ingredients and garnish with red radish if desired.
- Note: when using raw cabbage, marinate in oil and lemon juice overnight.
Nutrition Facts : Calories 110, Fat 7, SaturatedFat 1, Sodium 1201.5, Carbohydrate 12.3, Fiber 3.1, Sugar 6, Protein 2.2
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- Gently saute spring onions in 1/4 cup olive oil for 2-3 minutes. Place in large bowl add remaining stuffing ingredients, adding salt and pepper to taste.
- Remove leaves from cabbage carefully so as not to tear them. Parboil leaves in boiling water until limp enough to handle, cooking leaves in 2 to 3 batches. Drain in colander, rinse with cold water.
- Cut out larger center rib of each leaf, any large leaves in half. Line base of a deep pan with the ribs and any leftover torn leaves.
- Place a generous tablespoon of stuffing on base of each leaf, roll once and tuck in sides to contain filling. Roll to end of leaf. Repeat with remaining ingredients.
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