Lebanese Stuffed Cabbage Roll Recipe

Lebanese Stuffed Cabbage Rolls A Pinch of Adventure

WEBMar 9, 2020 · Put a plate of pottery over the top layer of the cabbage rolls so that they hold together while cooking. Simmer for 20 minutes. Add …

Rating: 4.3/5(7)
1. Core the cabbage and parboil it to remove the leaves. Leaves should be pliable to roll
2. Cut ground beef, rice, 1 teaspoon salt, pepper, cinnamon and 3-4 tablespoons of tomato sauce together in a mixing bowl
3. Slice each leaf in half next to the rib, slice the rib out completely (see post for video and step by step visuals)
4. Layer the ribs on the bottom of the pan

Preview

See Also: Share RecipesShow details

Lebanese Stuffed Cabbage Rolls with Beef EatingWell

WEBApr 19, 2024 · Place the trimmed cabbage in a large pot and fill with water. Bring the water to a simmer and cook, turning occasionally, until the …

Rating: 4/5(1)
1. Remove cabbage core with a paring knife; discard core and outer leaves. Place the trimmed cabbage in a large pot and fill with water. Bring the water to a simmer and cook, turning occasionally, until the leaves are pliable, 5 to 10 minutes. Remove the cabbage from the water. Separate the leaves, being careful not to tear them.
2. Meanwhile, place beef, rice, 3 tablespoons tomato sauce, 1 1/2 teaspoons salt, cinnamon and pepper in a medium bowl; mix with your hands until just combined.
3. Cut the larger cabbage leaves in half along the rib, then cut out the rib completely; reserve the ribs and leaves separately. The cut leaves should be about 4 inches by 6 inches. Leave smaller leaves whole.
4. Place a generous tablespoon of the meat mixture along the edge of a cabbage leaf (where the rib was). Roll up the leaf tightly, folding in the sides as you roll. Repeat with the remaining leaves and meat mixture.

Preview

See Also: Beef RecipesShow details

Lebanese Stuffed Cabbage Rolls Salt & Sweet

WEBSep 18, 2023 · In a large mixing bowl, add all the stuffing ingredients (ground beef, rice, salt, spices, butter, and diced tomatoes (I blend mine …

1. Cut the cabbage in half and remove about 25 cabbage leaves. Choose tender leaves to make wrapping easier.
2. Blanch the cabbage leaves in boiling salted water for about 8 mins or until tender, but not too soft.
3. Drain in a colander and set aside.
4. In a large mixing bowl, add all the stuffing ingredients (ground beef, rice, salt, spices, butter, and diced tomatoes).

Preview

See Also: Share RecipesShow details