These Lebanese Stuffed Cabbage Rolls are a Center Japanese specialty bursting with taste. This recipe is made with beef, rice, lemon and garlic and is a perfect entree or fundamental dish!
On this Submit: Every little thing you want for Lebanese Stuffed Cabbage Rolls
All around the globe individuals put together stuffed cabbage rolls utilizing many alternative components and cooking strategies. Right now, I’m sharing the flavor-packed Lebanese model, which is loaded with lemon, garlic, and mint. Lebanese stuffed cabbage rolls are a really perfect lunch recipe you’ll wish to make over and over! Whereas they’re historically made with floor lamb, and that’s how my mom made them rising up, I’ve made them with floor beef for right now, and sometimes will do a mix of each!
Components
- Inexperienced cabbage: Very mellow taste, however they maintain up nicely even when cooked.
- Floor beef: I often use floor sirloin for the decrease fats content material, however you would use floor chuck, and even floor rooster, turkey, or lamb!
- Rice: Brief or lengthy grain white rice work nicely for these cabbage rolls.
- Lemon juice: Contemporary, vivid, acidic taste within the filling and within the water to cook dinner the rolls.
- Cinnamon: Provides a heat, considerably candy taste that’s frequent in Lebanese delicacies.
- Garlic: Sturdy, fragrant, considerably nutty and spicy taste for the filling.
- Dried mint: I all the time use dried mint, as the flavour isn’t fairly as candy as contemporary.
Find out how to Make Lebanese Stuffed Cabbage Rolls
Begin your Lebanese stuffed cabbage rolls by trimming the core out of your head of cabbage, and including it to a big pot of boiling water.
As the top of cabbage boils, the leaves will begin to open up and separate. Rigorously take them and place them on a plate. Subsequent, mix the bottom sirloin, rice, salt, pepper, lemon juice, cinnamon and half of the garlic in a medium bowl.
Then, roll every cabbage leaf with meat combination. Place 1-2 tablespoons of meat combination in the midst of every leaf and roll them till the cabbage covers the meat.
After you create the stuffed cabbage rolls, place them in the identical pot you used to cook dinner the leaves and line them up shut collectively. Alternate the course with every layer and proceed till you’ve used the entire leaves.
When you’ve got any additional meat combination, roll them into tiny meatballs and add them on high of the stuffed rolls.
Then, add dried mint and the remaining two crushed garlic cloves. When you’ve got a celery stick or two laying round, you may add it to the pot for elevated taste as an non-compulsory step.
After you add seasoning, cowl the stuffed cabbage rolls with water, about ½ inch above the highest layer.
To amp up the flavour, squeeze any leftover lemon juice and season it with salt and pepper to style.
End by taking a small plate and switch it the wrong way up and place it on high of the rolls. Push down to make sure all of the rolls are submersed in liquid. High the pot with the lid and convey to a boil. As soon as boiling, scale back to a simmer for 20-Half-hour or till you will have totally cooked the meat.
Garnish with some contemporary parsley, and revel in your Lebanese Stuffed Cabbage Rolls!
Often Requested Questions
Do cabbage rolls freeze nicely?
Sure, the cabbage rolls will keep good within the freezer for as much as three months. You’ll wish to cook dinner them earlier than freezing.
Why is my cooked cabbage robust?
In case your cabbage rolls are too robust, it means you haven’t cooked them lengthy sufficient. Go forward and cook dinner them longer.
What ethnicity are cabbage rolls?
Many elements of the world have recipes for cabbage rolls. From Ukraine, to China, to the Center East!
Extra recipes to attempt
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For a straightforward meal-prepping recipe that is filled with taste and vitamins, my Lebanese Stuffed Cabbage Rolls are certain to please.
Your fork is ready.
Lebanese Stuffed Cabbage Rolls
A Center Japanese specialty, these Lebanese Stuffed Cabbage Rolls are made with beef, rice, lemon and garlic.
Servings:
- 1 inexperienced cabbage
- 1 pound floor sirloin
- ½ cup lengthy grain white rice
- 1 ½ teaspoons kosher salt
- ½ teaspoon pepper
- 1 lemon Juice of lemon
- 1 teaspoon cinnamon
- 4 cloves garlic (grated)
- 2 tablespoons dried mint (crushed)
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Carry a big pot of water (or rooster broth) to a boil.
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Utilizing a pointy knife, fastidiously take away robust interior core of the cabbage. When water or broth has come to a boil, add the entire head of cabbage (cored) to the pot. In about 2-3 minutes, the cabbage leaves will slowly begin to separate from the top. Rigorously place them on a plate as they fall off the core.
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In a medium bowl, mix sirloin, rice, salt, pepper, lemon juice, cinnamon and half of the garlic.
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Working one leaf at a time, place 1-2 tablespoons of meat combination within the center and roll till meat is roofed with cabbage.
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Place stuffed cabbage rolls in the identical pot you used to cook dinner the leaves and line them up shut collectively, alternating course with every layer. Proceed till leaves are gone.
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When you’ve got any additional meat combination, roll them into tiny meatballs and add them on high of the stuffed rolls. Cowl stuffed cabbage with water – about ½ in above high layer. Throw in dried mint and remaining 2 crushed garlic cloves. Squeeze any leftover lemon juice and season with salt and pepper to style.
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Take a small plate and switch it the wrong way up and place on high of rolls.Push down to make sure all rolls are submersed in liquid. Cowl pot and convey to a boil. Simmer for 20-Half-hour or till meat is totally cooked via. Serve with plain yogurt.
Stop your display from going darkish
Wonderful supply of Vitamin C.
Energy: 211kcalCarbohydrates: 16.8gProtein: 18gFats: 7.9gSaturated Fats: 3gLdl cholesterol: 47mgSodium: 434mgFiber: 1.9g
