Lebanese Stuffed Cabbage Rolls (So Worth It )

By Unicorns in the Kitchen · 120 min

Ingredients

Instructions

1. Cut out the core of the cabbage. Blanch the whole head in boiling water, then peel off the softened leaves one at a time with tongs and let them cool.
2. Mix the ground beef, rice, onion, 1 ½ tsp 7 spice, 1 ½ tsp salt, ½ tsp black pepper and ¼ cup olive oil until well combined.
3. Cut each leaf in half along the thick stem. Set aside the stems and small leaves to line the pot.
4. Place a small amount of filling near the base of each leaf half and roll tightly without overfilling. No need to fold the edges.
5. Line the bottom of a large, deep pot with the stems and small leaves.
6. Arrange the rolls seam-side down in a snug layer. Scatter a third of the sliced garlic over them, squeeze over some lemon juice, and sprinkle with 1 tsp cumin, salt and pepper. Repeat the layers until all the rolls are used.
7. Place an upturned heatproof plate on top of the rolls to weigh them down.
8. Add water to cover the rolls by about 1 inch. Bring to a boil, then reduce to medium, cover and simmer gently for 2 to 2.5 hours, until the rolls are very tender and the rice and beef are fully cooked. Halfway through, taste and adjust salt and lemon juice.
9. Remove from heat and let stand covered for at least 30 minutes before serving.
10. Serve with yogurt and extra lemon.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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GarlicOnionLemonRiceCabbageGround beef