Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, stuffed cabbage leaf rolls - warak malfoof mehshi. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Stuffed Cabbage Leaves is a traditional Lebanese recipe which involves stuffing cabbage leaves with minced/ground meat, rice If you are a fan of stuffed grape leaves or Dolma, you ought try this stuffed cabbage rolls recipe. Squeeze the stuffed cabbage rolls after rolling them. Try this authentic Lebanese styled Stuffed Cabbage Rolls - also known as Malfouf - with step-by-step easy To stuff and roll the cabbage leaves, lay a cabbage leaf flat on a cutting board, scoop out.
Stuffed cabbage leaf rolls - Warak malfoof mehshi is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Stuffed cabbage leaf rolls - Warak malfoof mehshi is something which I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook stuffed cabbage leaf rolls - warak malfoof mehshi using 14 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Stuffed cabbage leaf rolls - Warak malfoof mehshi:
- Take 1 kg cabbage, leaves separated
- Prepare 1 teaspoon cumin
- Take - For the stuffing:
- Take 300 g coarsely ground beef
- Get 1 1/2 cups white rice
- Prepare 4 tablespoons vegetable oil
- Make ready 1/2 teaspoon cinnamon
- Take 1/2 teaspoon pepper
- Take 1 teaspoon salt
- Prepare 8 tablespoons lemon juice
- Take Sauce:
- Make ready 5 cloves garlic, crushed
- Prepare 1 teaspoon dried mint
- Get 1 teaspoon salt
Great recipe for Stuffed cabbage leaf rolls - Warak malfoof mehshi. Boiled cabbage leaves are stuffed with a mixture of rice and meat, rolled and cooked in lemon juice. Stuffed cabbage rolls make a delicious dish for the colder months! In the Middle East they are often eaten garnished with pomegranate molasses, with some roast meat on the side.
Instructions to make Stuffed cabbage leaf rolls - Warak malfoof mehshi:
- Boil 1 liter of water in a pan then add the cabbage leaves and the cumin. Cook for 3 min until leaves become tender. Remove them slowly, one at a time and place on a plate for cooling.
- Remove the stems of the boiled leaves and cut the leaves into squares.
- To prepare the stuffing: mix together the ground beef, rice, 3 tablespoons of vegetable oil, cinnamon, pepper and salt. Combine well.
- Place 2 teaspoons of the stuffing in the middle of each square cabbage leaf in a straight line. Roll the leaf over the stuffing while making sure to tuck in the ends so that the stuffing does not spill out.
- In a deep saucepan, add 1 tablespoon of vegetable oil. Layer the stuffed cabbage leaves inside the pan, making sure that they are arranged tightly one next to the other. Cover with water.
- In a bowl, mix the sauce ingredients together and pour them over the cabbage rolls.
- Place a plate, face inwards, on top of the contents to weigh them down while cooking.
- Cover the saucepan and cook the cabbage leaves over low heat for around 35 min or until the rice and meat are cooked. Turn off the heat and remove the plate.
- Serve the cabbage rolls in a serving dish displayed in layers.
Some people like to eat them as they are. Arrange cabbage rolls tightly over these sautéed onions and sprinkle some garlic slices over. Arrange another layer over the first layer and sprinkle rest of garlic as well. The rolls should be placed next to each other without spaces in between for them to open loose in the cooking process. Garlicky and lemony, these tender rolls of cabbage filled with spiced meat and rice play a special role in the cast of dinner dishes that rotate through the Palestinian Behind us are the days of cousa mahshi, or stuffed summer squash; now, the cabbage beckons.
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