Malfouf Mahshi (Stuffed Cabbage Rolls)

Priprema

Sastojci

Postupak

Korak po korak

1. 1

   Carefully remove the core from the cabbage head. Bring a large pot of salted water to a boil, then submerge the cabbage head in the boiling water for 5-10 minutes, or until the outer leaves soften and can be easily peeled off.

   Oko 10 min

   Napomena kuhara: You may need to gently pry leaves off with tongs as they cook. If the cabbage is too large for your pot, you can cut it in half.

2. 2

   As leaves soften, peel them off one by one and set aside to cool. Continue boiling and peeling until all usable leaves are removed. Once cool enough to handle, trim the thickest part of the stem from each cabbage leaf to make them easier to roll.

   Oko 10 min

   Napomena kuhara: Save any small or torn cabbage pieces to line the bottom of your cooking pot.

3. 3

   In a large bowl, combine the ground beef, rinsed short grain rice, minced garlic, dried mint, allspice, black pepper, and salt for the filling. Mix thoroughly by hand until well combined.

   Oko 5 min

4. 4

   Lay a cabbage leaf flat on a clean surface. Place a spoonful of filling near the trimmed stem end. Fold the sides of the leaf over the filling, then roll tightly from the stem end up to form a compact log.

   Oko 20 min

   Napomena kuhara: The amount of filling will vary depending on the size of the cabbage leaf. Aim for a roll about the size of your thumb.

5. 5

   Repeat the rolling process with the remaining cabbage leaves and filling.

6. 6

   Line the bottom of a large, heavy-bottomed pot with any extra cabbage leaves, outer cabbage trimmings, or the optional beef ribs and sliced garlic.

   Oko 5 min

   Napomena kuhara: This layer prevents the bottom cabbage rolls from sticking or burning.

7. 7

   Arrange the stuffed cabbage rolls tightly in layers in the pot. You may need to stack them in a circular pattern.

   Oko 5 min

   Napomena kuhara: Packing the rolls tightly helps them maintain their shape during cooking.

8. 8

   In a separate bowl, whisk together the tomato paste, lemon juice, salt, and hot water to create the cooking sauce.

   Oko 2 min

9. 9

   Pour the sauce over the cabbage rolls in the pot. It should just barely cover the rolls; if not, add a little more hot water.

   Oko 1 min

10. 10

    Place a heat-proof plate or a smaller pot lid directly on top of the cabbage rolls to weigh them down. This keeps them submerged and prevents them from unraveling.

11. 11

    Bring the pot to a boil over high heat, then reduce the heat to low, cover, and simmer for 1.5 hours, or until the cabbage is very tender and the rice is fully cooked.

    Oko 1 h 30 min

    Napomena kuhara: Check occasionally to ensure there's enough liquid; add more hot water if needed.

12. 12

    While the cabbage is simmering, prepare the garnish by crushing the garlic with a pinch of salt and mixing it with the dried mint.

    Oko 2 min

13. 13

    Once cooked, remove the pot from the heat and carefully remove the plate. Let the pot rest for 10-15 minutes before serving.

    Oko 15 min

    Napomena kuhara: This resting period allows the flavors to meld and the rolls to firm up slightly.

14. 14

    To serve, carefully invert the pot onto a large serving platter, or gently lift the rolls out with tongs. Sprinkle with the crushed garlic and dried mint garnish.

    Oko 2 min