Are you craving a comforting, flavorful, and yet surprisingly healthy meal? Look no further than these delicious Lebanese stuffed cabbage rolls! This recipe delivers a delightful explosion of Mediterranean flavors, combining tender cabbage leaves, fragrant rice, savory herbs, and a rich tomato-based sauce. Perfect for a cozy weeknight dinner or a special occasion, this dish is easier to make than you might think. Get ready to impress your family and friends with this authentic and satisfying homemade cooking experience! This is one of those best recipes that's both quick and delicious.
Ingredients:
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For the Filling:
- 1 cup long-grain rice
- 1 large onion, finely chopped
- 1 cup finely chopped fresh parsley
- 1/2 cup finely chopped fresh mint
- 1/2 cup pine nuts, toasted
- 1/2 cup ground beef (or lamb, or a vegetarian alternative like lentils)
- 1 teaspoon ground allspice
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil
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For the Cabbage Rolls:
- 1 large green cabbage
- 1 (28-ounce) can crushed tomatoes
- 1 cup vegetable broth
- 1/2 cup lemon juice
- 2 tablespoons tomato paste
- 1 teaspoon sugar
Instructions:
Prepare the Cabbage Leaves:
- Bring a large pot of salted water to a boil.
- Carefully remove the core from the cabbage using a sharp knife.
- Submerge the cabbage in the boiling water for about 5 minutes, or until the outer leaves are softened enough to peel off easily. Be careful not to overcook them, as they'll become too fragile.
- Set aside the loosened cabbage leaves and continue boiling the remaining cabbage until you have enough leaves for your rolls (approximately 12-15 leaves).
Prepare the Filling:
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté until softened, about 5 minutes.
- Add the ground meat (or lentils) and cook until browned, breaking it up with a spoon.
- Stir in the rice, parsley, mint, pine nuts, allspice, cumin, salt, and pepper.
- Cook for another 2-3 minutes, stirring constantly, until the rice is lightly toasted. Remove from heat and set aside to cool slightly.
Assemble the Cabbage Rolls:
- Lay a cabbage leaf flat on a clean surface.
- Place about 2 tablespoons of the filling in the center of the leaf.
- Fold the sides of the leaf inward, then roll it up tightly from the bottom to the top.
- Repeat with the remaining leaves and filling.
Cook the Cabbage Rolls:
- In a large pot or Dutch oven, combine the crushed tomatoes, vegetable broth, lemon juice, tomato paste, and sugar.
- Gently place the stuffed cabbage rolls in the sauce, seam-side down. Make sure they are nestled comfortably but not overcrowded.
- Bring the sauce to a simmer, then reduce heat to low, cover, and cook for about 1 hour, or until the rice is tender and the cabbage is cooked through.
Serving Suggestions:
These Lebanese stuffed cabbage rolls are delicious on their own. For an extra touch, consider serving them with a dollop of plain yogurt or a side of fresh salad. This is a great healthy meal option for a quick dinner idea. They also reheat beautifully, making them perfect for meal prepping.
Tips and Variations:
- For a richer flavor, use lamb instead of beef.
- Add a pinch of cinnamon or nutmeg to the filling for a warmer spice note.
- If you don't have pine nuts, you can substitute with walnuts or almonds.
- Feel free to add other vegetables to the filling, such as diced carrots or zucchini.
- To make this a vegetarian dish, simply omit the meat and use lentils or mushrooms instead.
Nutritional Information (per serving, approximate):
- Calories: Approximately 300-350
- Protein: 15-20g
- Fat: 10-15g
- Carbohydrates: 30-35g
Enjoy your homemade Lebanese stuffed cabbage rolls! This easy recipes will become a family favorite in no time. Remember to adjust seasoning to your preference for the best flavour.