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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Lebanese cabbage rolls stuffed with mince Ingredients:
1 large cabbage (600 g) |
boiled salt water |
1 medium onion, chopped fine (50g) |
2 tablespoons clarified butter or 2 tablespoons oil |
750 g mutton or 750 g lamb, minced or chopped |
1 cup short-grain rice, washed and drained |
1/2 teaspoon ground allspice |
salt and black pepper |
1/4 cup water |
4 cloves garlic, chopped fine |
60 ml lemon juice |
1 teaspoon dried mint |
water, as required |
Directions:
1. Separate the leaves of the cabbage after carefully coring it.
2. Reserve the centre of it for a salad.
3. Boil the cabbage leaves in the salted water till limp.
4. (you should do this a few leaves at a time) Drain well.
5. Cut the larger leaves into half taking out the ribs.
6. Trim the ribs off the smaller leaves too.
7. Put the ribs and excess leaves cut into the base of a large pan.
8. Now saute the onions in the ghee (clarified butter) until translucent.
9. Add the minced or chopped lamb and the other filling ingredients into the onion and stir well to combine.
10. Place a tblsp of the filling into each cabbage leaf and roll tucking the edges in to form a sausage shaped roll.
11. Put these rolls flap side down into the pan and sprinkle each layer with the garnish ingredients.
12. Add enough water to cover the rolls and simmer for an hour.
13. Serve hot or warm.
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