Stuffed Cabbage Rolls
User Reviews
5
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Prep Time
1 hr
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Cook Time
1 hr 15 mins
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Total Time
2 hrs 15 mins
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Servings
12 servings
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Calories
171 kcal
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Course
Main Course
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Cuisine
Middle Eastern, Lebanese, Arabian
Stuffed Cabbage Rolls
Description
The Stuffed Cabbage Rolls recipe begins by blanching a whole cabbage head just enough to soften the leaves while maintaining structure for wrapping. The core is removed and leaves separated carefully. The stuffing is a cooked mixture of lean ground beef seasoned with salt, pepper, 7 spice seasoning, and cumin, combined with rinsed short grain rice for a tender, cohesive filling enhanced by sliced garlic for pungency.
Cabbage leaves are filled and rolled with this aromatic mixture, then layered with slices of tomato and optionally green pepper before cooking. The lemon juice adds brightness and acidity to balance the richness of the beef and earthy spices. The slow cooking allows flavors to meld while keeping the cabbage tender but intact.
This dish represents a regional variation from Lebanese cuisine where the spice blend and rice create a fragrant filling. It pairs well as a hearty main course and benefits from sour or tangy accompaniments. Variations include using ground lamb or a combination of meats depending on preference.
Leftovers store well refrigerated for several days and the stuffing can be prepared ahead to ease assembly. A pressure cooker can be used to shorten cooking times, but care must be taken to avoid overcooking the cabbage. Brown rice is not recommended due to lengthened cooking times.
Ingredients
- 1 cabbage head
- 2 tablespoons olive oil
- 1 pound ground beef lean
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons 7 spice seasoning or Cinnamon or All Spice
- 1 cup short grain rice rinsed
- 10 garlic sliced, cloves
- 4 large tomato sliced
- ½ green pepper sliced (optional)
- 1 tablespoon cumin
- ½ cup lemon juice
Instructions
Prepare Cabbage Leaves
- Bring a large pot of water to a boil, then turn off the heat. Cut the core from the cabbage and place the cabbage in boiling water for 5 minutes.
- As the leaves loosen, you can place a fork in the core of the cabbage to hold it steady and use another fork or knife to gently separate the outer leaves away from the core one at a time. The leaves just need to be soft enough to be pliable without being too soft. The inner leaves may need to sit in the water for an extra few minutes if they are not soft enough.
- Stack the cabbage leaves on a plate and set them aside. Make sure to cut any super large leaves in half and keep the smallest leaves or tough ones to line the bottom of the pot for cooking.
Prepare Stuffing (Hashweh)
- Heat a large skillet with olive oil; add ground beef, season with salt, pepper and 7 Spice, and cook until browned, about 5-7 minutes.
- Add uncooked rice to the ground beef mixture and season with the remaining salt; mix well until everything is incorporated. You could alternatively not cook the beef and just mix it raw with the ingredients.
Stuff, Wrap and Cook
- To stuff and roll the cabbage leaves, lay a cabbage leaf flat on a cutting board, scoop out 2 tablespoons of the rice mixture into the center of the cabbage leaf, and carefully roll it slowly and tightly, but without tucking in the corners. Squeeze the cabbage roll to help secure it and set aside. Repeat until all the stuffing has been used and place the stuffed cabbages on a tray. It should yield 30-35 rolls.
- Line the bottom of a large pot with the small cabbage stems and tomato slices and season with cumin. Neatly arrange the stuffed cabbage in rows, alternating directions, to completely cover the circumference of the pot. Add the sliced garlic along with tomato slices, green peppers if using, and cumin.
- Place a small round plate on top of cabbage in the pot to hold them down and prevent floating while they are cooking. You can also place a heavy pot filled with water to hold them in place
- Add 6 cups of water to completely cover the cabbages leaves and the plate, then cover the pot and cook on medium heat for 30 minutes. You want most of the water to be absorbed (there should still be some at the bottom of the pot) and the leaves to be tender
- Add the lemon juice on top of the cabbage leaves, then cook on low heat for an additional 45 minutes.
- Remove from heat and let cool uncovered for 30 minutes. Transfer to a dish and enjoy warm!
Notes
- This recipe is adapted from a traditional Lebanese version incorporating 7 spice seasoning; variations exist by region.
- You can prepare the rice and meat stuffing (hashweh) up to two days ahead; cabbage leaves can also be prepped and stored separately in the fridge.
- Refrigerate leftovers in an airtight container; they remain good for three to four days.
- A pressure cooker may be used to reduce cooking time to 15–20 minutes, but allow resting time before releasing pressure.
- Ground lamb or a mix of lamb and beef can substitute for beef based on preference.
- Avoid using brown rice as it requires much longer cooking which can over-soften the cabbage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 171 kcal
% Daily Value*
| Calories | 171kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 11g | 22% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 23mg | 8% |
| Sodium | 242mg | 10% |
| Potassium | 420mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 539IU | 11% |
| Vitamin C | 42mg | 47% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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