Скачать или смотреть Lebanese stuffed cabbage recipe

You may be wondering, “When did your page become so captivating?” Well, my friend, the answer is simple: the moment you embraced me as a Muslim Lebanese woman and tapped that follow button! There’s a beautiful belief in this world that claims food has the power to unite us all. And let me tell you, there’s something truly magical about dishes like stuffed cabbage that transcends cultural boundaries.
No matter where you’re from on this vast map of ours, the act of stuffing leaves with rice and meat seems to strike a universal chord. It’s like a culinary symphony that resonates with taste buds across nations. Today, I am thrilled to introduce you to one of our traditional Middle Eastern delicacies: stuffed cabbage—-

Ingredients
Stuffed Cabbage Recipe

1 Large or 2 small boiled and peeled cabbage
Stuffing
2 cups of Masri rice soaked and washed
1 jasmine
2 lb course ground beef or lamb (traditional style is cut by hand) nationwide delivery @saadwholesale
1/4 cup of ghee or melted butter
1 T salt
1 T vegeta or seasoning salt
1 teaspoon of Lebanese 7 spices or Allspice
1 teaspoon of pepper
1 T lemon juice or 1 t of lemon pepper
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 tbsp of salt for flavoring brother
2 Bay leaves
10 cups of water
1 tbs of tomato paste
1 tsp dried mint
Seasoning, salts, or veggie or flavor

3 fresh tomatoes or 1 large can of diced or stewed tomatoes or spicy canned tomatoes.
1-2 heads of fresh peeled garlic, break the garlic open for extra flavor.
1/2 c @mina olive oil

To prepare your cabbage, remove the stem from the core. This will make it easier to peel. Place the cored cabbage in a pot of boiling water and cook until the layers become somewhat translucent and soft enough to peel. Be careful not to overcook the cabbage. As you peel the layers, place the soft ones in a colander while the remaining cabbage continues to boil. Let the cabbage cool before you start rolling. I usually do this process the day before.

In a large pot, combine all the ingredients for the beef broth and let it boil for 1/2 an hour.
For the stuffing, mix all the ingredients together in a large bowl, except for the rice. Once everything is well combined, add the rice and mix thoroughly.

To stuff the cabbage, place a small amount of the rice and meat mixture in each roll. Avoid overstuffing, as the filling will expand during cooking, especially due to the rice. Once you have rolled all the cabbage leaves, get ready to place them over the beef bones from the broth.

To ensure your cabbage rolls turn out perfectly, start by separating the beef broth from the bones. This step is crucial because it will prevent your rolls from burning. Plus, the beef bones will infuse your rolls with an amazing flavor. Once you've got your bones ready and laid out at the bottom of the pot, it's time to arrange the cabbage. Make sure to leave some space between the leaves so they can expand as they soak up the delicious liquid. Just be careful not to leave too much space, or your rolls might burst open!
As you fill the pot with cabbage, don't forget to add layers of garlic and fresh tomatoes. These ingredients will add an extra punch of flavor to your rolls. And of course, don't skimp on the salt and pepper for that perfect seasoning. Once you've completed the filling process, cover your cabbage with a heat-resistant plate and press it down with a cooking safe weight or a heavy pot. This will help everything stay in place. Finally, pour in your beef stock and let the magic happen. Make sure to use extra water if needed to ensure complete submersion of your cabbage rolls.

By following these steps, you'll be well on your way to enjoying some mouthwatering stuffed cabbage rolls. So go ahead, get cooking, and savor the deliciousness!Place on stove and allow to boil. Once the pot comes to a boil then reduce the heat to a medium low and allow to simmer for about 1 hour or till they are cooked. After about an hour remove the weights then later, remove the plates. At any point you feel there isn’t enough liquid add more water and flavor if needed. Once cooking process is completed allow the cabbage rolls to rust for about 30 minutes before serving.



Music: Remember
Musician: @iksonmusic




#Delicious #Recipe #StuffedCabbage #Lebanesegirl #Lebanese #LebaneseRecipe #Dearborn #Detroit #MiddleEasternFood #PalestinianFood #ArabicFood #Recipes