Get ready to transport your taste buds to the vibrant streets of Lebanon with these irresistible cabbage rolls that are about to become your new comfort food obsession! Imagine tender cabbage leaves lovingly wrapped around a savory mixture of perfectly seasoned meat and rice, swimming in a rich, aromatic tomato broth that will make your kitchen smell like a traditional Lebanese grandmother's kitchen. This isn't just a recipe - it's a delicious adventure waiting to happen, and trust us, your family and friends will be begging you to make these again and again!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Lebanese
Serves: 6 servings
Ingredients
- 1 large head of cabbage
- 1 cup rice
- 1 pound ground beef or lamb
- 1 onion, chopped
- 2 cups tomato sauce
- 4 cups water
- Salt and pepper to taste
- 1 teaspoon ground cinnamon
- Fresh parsley for garnish
Instructions
- Begin by preparing the cabbage. Bring a large pot of water to a boil. Carefully remove the core from the cabbage head and place the whole head in the boiling water. Blanch the cabbage for about 5-7 minutes, or until the outer leaves are tender and pliable. Remove the cabbage from the pot and let it cool slightly. Once cool enough to handle, gently peel off the leaves, setting them aside. You will need about 12-15 leaves for the rolls.
- In a medium saucepan, combine 1 cup of rice with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the water is absorbed. Remove from heat and let it cool.
- While the rice is cooking, heat a tablespoon of oil in a skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent. Add the ground beef or lamb to the skillet and cook until browned, breaking it apart with a spoon. Season with salt, pepper, and 1 teaspoon of ground cinnamon. Stir in the cooked rice and mix well to combine.
- Once the filling is ready, take one cabbage leaf and place about 2-3 tablespoons of the meat and rice mixture at the base of the leaf. Fold the sides over the filling and roll it up tightly from the base to the tip, creating a sealed roll. Repeat this process with the remaining leaves and filling.
- In a large pot, pour in 2 cups of tomato sauce and 4 cups of water. Stir to combine and bring the mixture to a gentle simmer over medium heat.
- Carefully place the cabbage rolls seam-side down into the pot, arranging them in a single layer. If you have leftover cabbage leaves, you can place them on top of the rolls to prevent them from unraveling during cooking.
- Cover the pot and let the cabbage rolls simmer in the tomato broth for about 1 hour. Check occasionally to ensure they are not sticking to the bottom of the pot. If the broth level gets too low, you can add a bit more water or tomato sauce as needed.
- Once cooked, remove the pot from heat and let it sit for about 10 minutes before serving. This allows the flavors to meld together. Garnish with fresh parsley before serving.
- Serve the cabbage rolls hot, spooning some of the tomato broth over each serving. Enjoy your delicious Lebanese cabbage rolls!
Tips
- Choose a fresh, large cabbage with flexible leaves for easier rolling.
- When blanching cabbage leaves, don't overcook them - you want them pliable but not falling apart.
- Use a mix of ground beef and lamb for a more complex flavor profile.
- Make sure to roll your cabbage rolls tightly to prevent them from unraveling during cooking.
- If you have leftover filling, you can freeze it for future use or use it to stuff bell peppers.
- For an extra flavor boost, add a splash of lemon juice to the tomato broth before serving.
- These cabbage rolls taste even better the next day, so don't hesitate to make them in advance!
- Serve with a dollop of yogurt or sour cream for added richness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 22g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 70mg
