Stuffed Cabbage
Ingredients
1kg cabbage leaves, separated
For the stuffing:
400g ground lamb
150g Egyptian rice rinsed and dried
50ml vegetable oil
7g cinnamon
5g white pepper
10g 7 spices
10g salt
Sauce:
50ml lemon juice
30g garlic cloves
5g dried mint
5g salt
8g garlic minced
Method
1- Wash the head of cabbage and remove two layers of the outside leaves.
2- To separate the leaves, simmer the entire cabbage head in a large pot of boiling water for five to 10 minutes while carefully turning it over to ensure exposure to all of its sides.
3- As you remove the leaves, keep deepening the cut at the core so that the other leaves also fall from the core as the soften.
4- Remove the stems of the boiled leaves and cut the leaves into squares.
5- Mix together the gound lamb, rice 25ml vegetable oil, cinnamon, pepper and salt. Combine well.
7- Spoon a small amount of the stuffing in the middle of each square cabbage leaf in a straight line. Roll the leaf twice or three times, and make sure to tuck the ends so the stuffing does not spill out.
8- Layer the cabbage rolls in a pot making sure they are sitting tightly next to each other.
9- Spread the unpeeled galic cloves in between the cabbage rolls.
10- Cover the rolls with a place, the plate should press the rolls down and keep them from moving while cooking.
11- In a frying pan, sauté cloves of freshly minced garlic with vegetable oil, dried mint and lemon juice until the mixture starts turning brown.
12- Cover the saucepan and cook the cabbage leaves over low heat for around one hour or until the rice and meat is cooked.
Serve hot with plain yoghurt and squeeze a bit of lemon over it before serving.