Catholic Recipe: Stuffed Cabbage Rolls
- 1 medium cabbage
For the Filling: - 300 g minced lamb
- 1 1/2 cups rice
- 1 small onion chopped
- 2 small tomatoes chopped
- 1 tsp dried mint
- 1 tsp mixed spices
- A pinch chilli powder
- 1 tbs worcester sauce
- 2 tbs butter or oil
- Salt & pepper
For the Sauce: - 1 450g tin of crushed tomatoes
- 1 large bulb of garlic seperated and peeled
- 4 tbs tomato paste
- 2 cups chicken stock
- 2 tbs lemon juice
- 1 tbs butter
- Salt & pepper
Details
- Serves: 4 - 6
- Prep Time: 2 1/2 hours
- Difficulty: • • • •
- Cost: $$$$
- For Ages: 15+
- Origin: Lebanon
Food Categories
Often Made With
Feasts
Also Called: Malfoof
DIRECTIONS
Mix sauce ingredients and leave aside. Separate cabbage leaves and boil for 1 minute. Remove and drain. Spread 1 leaf at a time on a board and cut off the thick part of the stalk (keep stalk to one side). Repeat for remainder. If cabbage leaves are too big, cut into vine leaf size. Fill each leaf with 1 tbs of filling mixture and fold the sides in. Then roll like a cigar. Arrange the stalks in the bottom of a deep pan and add on top the garlic. Now stack the stuffed cabbage in the pan. Cover with a heavy plate (inside the pan to keep them in place). Add sauce ingredients and bring to the boil. Then cover and simmer for 1 1/2 hours. Serve hot.
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