Скачать или смотреть Stuffed cabbage recipe

Stuffed cabbage

1 Large or 2 small boiled and peeled cabbage

Stuffing
3 cups of Masri rice soaked and washed
1 1/2 lb course ground beef or lamb (traditional style is cut by hand)
1/4 cup of ghee or melted butter
1 T salt
1 teaspoon of Lebanese 7 spices or Allspice
1 teaspoon of pepper
1 T lemon juice or 1/2 t of citric acid
2 T tomato paste

BrothBeef
Bones or lamb bones for broth (lamb shanks or beef shanks will work but ask your butcher for some bones that he didn’t need and some fat slabs.)
1-2 Tbs of salt for flavoring brother
2 Bay leaves
10 cups of water
1 tbs of tomato paste
1 tsp dried mint

3 fresh tomatoes or 1 large can of diced or stewed tomatoes
1-2 heads of fresh peeled garlic, break the garlic open for extra flavor

To prepare your cabbage core the stem out of your cabbage. This will prepare your cabbage for easy peeling. Place your cored cabbage in a pot of boiling water and allow the layers of cabbage to become somewhat translucent or cooked enough so that you can start to peel the cabbage and they are soft enough to roll. Do not over boil your cabbage layers. As you peel your layers away place the soft layers in a colander till the remaining boiling cabbage is finished. Allow your cabbage to cool before you start rolling. I usually do this process the day before.

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