Stuffed Cabbage Cake

Por The Cooking Foodie · 120 min

Ingredientes

Modo de preparo

1. Boil a large pot of water. Remove the core from the cabbage, add the whole cabbage to the boiling water and cook 8–10 minutes. Take it out and set aside.
2. In a large pan, heat the olive oil and sauté the chopped onion until golden, about 7–8 minutes. Add the crushed garlic and cook 2–3 minutes. Add the ground beef over high heat, breaking it up, until no longer pink, about 6–7 minutes.
3. Add the salt, pepper, cumin, turmeric and paprika and mix well. Add the crushed tomatoes, thyme and oregano and cook 4–5 minutes. Turn off the heat and move the mixture to a large bowl.
4. Add the pine nuts (toasted), parsley, mint, washed rice and chopped dried fruit to the bowl and mix well. Set aside.
5. Peel the cabbage leaves and arrange them over the bottom of a pan. Spread the filling evenly over them.
6. In the pan used for the meat, heat the water, oil, date syrup, salt, pepper and the extra teaspoon of turmeric until the syrup dissolves. Pour three-quarters of this liquid over the filling.
7. Cover with more cabbage leaves and fold them as needed. Pour the remaining liquid over the top.
8. Place a heatproof plate on top of the cake and cook for 45 minutes until done.
9. Turn off the heat, let it cool slightly, then invert onto a large serving plate.

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