6/26/22, 3:57 PM Cabbage Rolls in Tomato Broth - Maureen Abood

CABBAGE ROLLS IN TOMATO BROTH

SERVINGS: 8
AUTHOR: MAUREEN ABOOD

These are the darling of the many ways with stuffed vegetables,
Lebanese-style. Follow a few simple steps and you'll be rolling up a
storm! One large, 2-3 pound cabbage yields at least about 30 rolls, with
several of those leaves cut in half. Serve the rolls with labneh.

INGREDIENTS
1 large 2- to 3-pound
cabbage
1 pound ground sirloin or
other lean beef or lamb
1 cup medium grain or
converted rice
4 oz. butter, melted (salted
or unsalted is fine)
2 teaspoons kosher salt,
plus more to season the
tomato juice
1/2 teaspoon black pepper
1 teaspoon cinnamon
2 teaspoons chopped fresh
mint
8-10 cloves garlic, peeled
4 cups tomato juice
INSTRUCTIONS
PREPARE THE CABBAGE:
1. Cut the core from the cabbage with a sharp knife.
2. In a large pot of boiling water, blanch the cored head of
cabbage and remove the leaves one by one.
3. In order to roll the blanched cabbage leaves, the thick rib
must be cut out of the center of each leaf. On the small
leaves, the rib can simply be shaved down rather than cut
out entirely. On large leaves, cut the rib out and keep
cutting the leaf in half lengthwise. Each leaf should be
about six inches long. Some will be shorter, and some will
be longer. This is fine. Place the trimmings and any very
large, dark leaves in the bottom of a medium-sized heavy
pot.
MAKE THE FILLING:
1. Rinse the rice twice to remove some of the starch. In a
medium-sized bowl, combine the uncooked rice with the
melted butter, salt, pepper, cinnamon, and mint. Let this
mixture sit for about 10 minutes for the rice to absorb the
flavorings. Add the meat and mix with the rice mixture until
combined.

ROLL AND COOK:

1. Lay about a tablespoon of the stuffing on a cabbage leaf
and spread the stuffing into a long row lengthwise along
the leaf. Roll up the leaf around the meat without tucking
the edges in. Stuff and roll each leaf, then place each roll in
the prepared pan snugly against one another. Run each
layer of rolls in opposite directions. Scatter the garlic cloves
over the rolls throughout the pot. Place a small plate over
the rolls to hold them down while they cook. Cover with the
tomato juice. Add about 2 tablespoons of salt to the

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6/26/22, 3:57 PM Cabbage Rolls in Tomato Broth - Maureen Abood

tomato juice. Make small meatballs with any leftover

stuffing and place those in the pan.
2. Cover the pot and bring to a boil. Reduce heat to simmer,
cover the pot,and cook the leaves until the rice and meat
are fully cooked, about 45 minutes. Remove the cover and
allow the rolls to rest and cool slightly before serving.

This recipe is from https://www.maureenabood.com! Also visit http://www.maureenaboodmarket.com for Lebanese ingredients and
tools to love.

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