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This classic stuffed cabbage roll! This dish is a warm and comforting blend of savory flavors: tender rolls filled with seasoned lamb and rice simmered in a tangy broth. Enjoyed by generations, it’s sure to please palates of all ages. Try it for dinner tonight!
Type of Cuisine:
Middle Eastern
Prep Time: 45 minutes.
Cook Time: 1 hour 30 minutes
How Many Servings?
56 rolls
Ingredients:
1X
2X
3X
Adjust Servings
| 2 heads cabbage (about 3 lb each) | |
| 1 ½ cups rice (washed, soaked for 30 minutes, and drained) | |
| 3 tablespoons olive oil | |
| 3 tablespoons samneh (Gee- clarifed butter) | |
| 1 lb ground lamb or beef | |
| 1 tablespoon cumin | |
| 2 teaspoons Baharat | |
| 1 tablespoon salt | |
| 1 teaspoon black pepper | |
| 25 5 cloves garlic, minced (for stuffing) 20 whole cloves garlic (for the pot) | |
| 6 cups water, or broth | |
| 1/4 cup fresh lemon juice | |
| extra lemons ( if you want it more lemony ) after cooking |
Preparation
1
Prepare the cabbage by carefully cutting out the core with a sharp knife, taking care not to damage the leaves.
2
Bring a large pot of water to a boil and place the whole cabbage inside. Reduce the heat and let it simmer. As the outer leaves soften, gently peel them away from the core using tongs. Continue until all usable leaves are separated.
3
Place the separated cabbage leaves in a colander to drain excess water as you continue working through the core.
4
Lay the cabbage leaves flat on a cutting board. Using a knife, cut along both sides of the thick stem to divide each leaf into two pieces. Set the stems aside for later use.
5
Rinse the rice thoroughly a few times, then soak it in water for 30 minutes. Drain well and mix with ground lamb, cumin, Baharat, salt, pepper, olive oil, and samenh (ghee) until fully combined.
6
Mix until well combined, and the filling is ready for stuffing the cabbage leaves.
7
Lay a few cabbage leaves flat on a clean surface. Place a small amount of stuffing near the base of each leaf. Fold the leaf over the filling, tuck in the sides, and roll tightly.
8
Gently squeeze each rolled cabbage leaf to secure it, ensuring the stuffing stays tucked inside.
9
Line the bottom of a pot with the reserved cabbage stems, covering it completely. For extra flavor, add a layer of thinly sliced lemons, whole garlic cloves, and a sprinkle of cumin and salt if desired.
10
Layer the stuffed cabbage rolls in the pot, adding whole garlic cloves between the layers. Sprinkle each layer with cumin and salt for extra flavor.
11
After arranging the stuffed cabbage rolls in the pot, pour in 6 cups of water, ensuring they are fully submerged. Place a plate on top to keep them in place. Bring to a boil, then reduce the heat to low and simmer for about 1 hour.
12
Remove the plate and set it aside. In a small bowl, mix some of the cooking water with fresh lemon juice, then pour it evenly over the stuffed cabbage rolls. Cover the pot and continue cooking for another 30 minutes, or until the cabbage is tender.
To check for doneness, remove a roll and test its tenderness. Serve warm and enjoy!
Recipe Tips & Suggestions
How to store and reheat stuffed cabbage rolls?
Storage: Once cooked, stuffed cabbage can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating: To reheat stuffed cabbage, microwave it or bake it in the oven. To microwave, place the desired amount on a microwave-safe plate and heat on high for 2-3 minutes or until heated through. To bake in the oven, preheat your oven to 350°F, place the stuffed cabbage in an oven-safe dish, cover with foil, and bake for 15-20 minutes or until heated through.
Can you Freeze stuffed Cabbage?
Freezing: Stuffed cabbage can also be frozen for later use. To freeze, let the stuffed cabbage cool completely, then wrap each roll individually in plastic wrap and place them in a freezer-safe container or freezer bag. They can be stored in the freezer for 2-3 months. To reheat, thaw in the refrigerator overnight and then follow the reheating instructions above. Note that frozen and reheated stuffed cabbage may be slightly softer in texture than freshly made, but the flavor will still be delicious.