We've got a great cabbage roll recipe on MCW here, but what's wrong with a little variation? This is a classic levant way of mixing lemon juice with plenty of garlic and dry mint then pouring it over the semi-cooked cabbage rolls.
The result is gutsy and punchy in flavor and the perfect meal to have with some plain or cucumber yogurt.
Ingredients:
1 head cabbage
3 lemons, juice
1 heaped Tbsp minced garlic
1 Tbsp dry mint
For the stuffing:
300g minced meat
2 cup egyptian rice
1 cup parsley, chopped
2 onion, chopped
2 tsp salt & pepper
Method:
Using a sharp knife, stab around the stem of the cabbage.
Put the cabbage in a pot of boiling water and boil 5 to 7 minutes on one side, turn the cabbage over, and boil 5 to 7 minutes more.
Remove from water.
Carefully & slowly remove each cabbage leaf.
Cut the cabbage leaves into pieces that you will latter stuff.
Remove the stem & the hard parts to coast the base of the pot the rolls will be cooked in.
Mix all the stuffing ingredients in a bowl.
Stuff each cabbage leaf with the rice mixture.
Put the stuffed Cabbage in a pot lined with some hard cabbage ribs in the bottom to prevent the stuffed cabbages from burning. Add hot water to the stuffed cabbage.
Place inverted plate on top, to stop the cabbage from floating around and subsequently becoming undone. Simmer covered over medium heat for an hour till completely cooked, making sure the water hasn't dried out.
In a bowl, mix the lemon juice, minced garlic, and dry mint. Pour it over the cooked cabbage and simmer covered for 10-15 minutes more.
Invert on a serving plate and serve alongside some plain or cucumber yogurt.
صحة و عافية
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