Lebanese
Cabbage Rolls
A family signature — lamb and rice rolled in tender cabbage leaves
Ingredients
Stuffing
- 1 lb lamb or beef, coarsely ground
- 2 cups rice
- 1 stick margarine or butter
- 1 tbsp Syrian spice (or allspice)
- 1 tbsp black pepper
- Salt to taste
- ½ cup water, to loosen
Cabbage & Pot
- 1 head of cabbage
- Lamb bones or country-style pork ribs (optional)
- Juice of 2 large lemons
- Dried mint leaves, crushed
- 2 cloves garlic, halved (or garlic powder)
- Salt & pepper to taste
- 2 cups water (plus cabbage liquid)
Family Note: Use lamb or pork (country-style ribs) stock first, then add the liquid from the boiled cabbage and cover to the top of the rolls.
Yield: 1 head of cabbage ≈ 40 rolls.
Original Recipe Card
Directions
- Combine all stuffing ingredients — ground meat, rice, margarine, salt, pepper, and Syrian spice. Add approximately ½ cup of water and mix well until loose and wet. Set aside.
- Carve the core from the bottom of the cabbage. Place whole cabbage in boiling water. Boil a few minutes until outer leaves soften. Use a fork to loosen and remove each leaf as it softens. Stack to cool.
- Cut away the thick center stem from each leaf, slicing down the middle.
- Place about 1 tablespoon of stuffing across the base of each leaf piece. Roll into a firm cigar shape, tucking in the sides.
- Line the bottom of a heavy pot with lamb bones or pork ribs. Arrange rolls in tight rows, alternating direction per layer. Sprinkle each layer with salt, pepper, and crushed dried mint.
- Tuck halved garlic cloves between rolls. Place a heavy plate on top to keep rolls from opening.
- Add 2 cups water or stock — enough to reach the top of the rolls. Bring to a rolling boil, then lower to medium-low. Cover and cook 45 minutes.
- Add juice of two lemons. Bring back to boil, then reduce and cook 15 more minutes.
- Serve warm with pita bread.
Serving tip: Even better the next day. Reheat gently with a splash of water or broth.