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Lebanese Stuffed Cabbage Rolls Recipe

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Lebanese Stuffed Cabbage Rolls are a traditional and hearty dish featuring tender cabbage leaves filled with a savory mixture of ground lamb or beef, rice, aromatic spices, and onions. Cooked slowly in a flavorful tomato sauce, these rolls are a comforting and satisfying meal perfect for family dinners or special occasions.

Ingredients

Scale

For the Filling

  • 1 large green cabbage, outer leaves removed and blanched
  • 500g (1 lb) ground lamb or beef
  • 1 cup raw white or brown rice
  • 1 medium onion, finely chopped
  • 1 teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • Salt and black pepper to taste

For the Sauce and Cooking

  • 3–4 tablespoons olive oil
  • 2 medium tomatoes, blended or chopped
  • 2 cloves garlic, minced
  • 2 cups water or broth
  • Optional: pine nuts, raisins, lemon juice, fresh parsley for garnish

Instructions

  1. Prepare the Filling: In a large bowl, combine the ground lamb or beef, uncooked rice, finely chopped onion, ground allspice, ground cinnamon, salt, and black pepper. Mix well to evenly distribute the spices and ingredients.
  2. Blanch the Cabbage Leaves: Bring a large pot of water to a boil. Remove the outer cabbage leaves and blanch them by dipping in boiling water for 1 to 2 minutes until they become soft and pliable. Drain and set aside to cool slightly for easier handling.
  3. Roll the Cabbage: Place a spoonful of the meat and rice mixture near the base of each blanched cabbage leaf. Fold the sides of the leaf over the filling and roll it tightly upwards to secure the mixture inside.
  4. Prepare the Sauce: Heat 3 to 4 tablespoons of olive oil in a large pot over medium heat. Add the minced garlic and sauté until fragrant but not browned, about 1 minute. Stir in the blended or chopped tomatoes and cook for 5 minutes, allowing the flavors to meld. Season the tomato sauce with salt and a pinch of sugar if needed to balance acidity.
  5. Layer and Cook the Rolls: Arrange the stuffed cabbage rolls seam-side down in layers inside the pot. Press them gently to fit snugly. Pour the prepared tomato sauce over the rolls, then add enough water or broth to cover the rolls halfway.
  6. Simmer: Cover the pot with a lid and simmer on low heat for 1 to 1.5 hours, or until the rice inside the rolls is fully cooked and the cabbage is tender. Avoid stirring during cooking to keep the rolls intact.
  7. Garnish and Serve: Once cooked, garnish the stuffed cabbage rolls with fresh parsley and optional lemon juice. Serve warm accompanied by yogurt or a fresh salad for a traditional Lebanese meal experience.

Notes

  • Ensure the cabbage leaves are blanched properly to make rolling easier and prevent tearing.
  • Using ground lamb gives a richer flavor, but ground beef is a great alternative.
  • Adjust the seasoning and spices based on personal preference for a milder or more aromatic dish.
  • For added texture and sweetness, consider mixing pine nuts or raisins into the meat filling.
  • Simmer gently to maintain the shape of the cabbage rolls and allow flavors to develop slowly.

Keywords: Lebanese cabbage rolls, stuffed cabbage, Middle Eastern recipe, lamb stuffed cabbage, traditional Lebanese dish

Find it online: https://bakedbylisa.com/lebanese-stuffed-cabbage-rolls-recipe/