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We hope you got insight from reading it, now let’s go back to the best stuffed cabbage leaves recipe. You can cook the best stuffed cabbage leaves using 14 ingredients and 9 steps. Here is how you do that.
The ingredients needed to make The Best Stuffed Cabbage Leaves:
- Use 1 kg cabbage, leaves separated
- Take 1 teaspoon cumin
- Provide For the stuffing:
- Use 300 g coarsely ground beef
- You need 1 1/2 cups white rice
- Use 4 tablespoons vegetable oil
- Get 1/2 teaspoon cinnamon
- Get 1/2 teaspoon pepper
- Take 1 teaspoon salt
- Provide Sauce:
- Get 8 tablespoons lemon juice
- Use 5 cloves garlic, crushed
- Use 1 teaspoon dried mint
- Provide 1 teaspoon salt
Instructions to make The Best Stuffed Cabbage Leaves:
- Boil 1 liter of water in a pan then add the cabbage leaves and the cumin. Cook for 3 min until leaves become tender. Remove them slowly, one at a time and place on a plate for cooling.
- Remove the stems of the boiled leaves and cut the leaves into squares.
- To prepare the stuffing: mix together the ground beef, rice, 3 tablespoons of vegetable oil, cinnamon, pepper and salt. Combine well.
- Place 2 teaspoons of the stuffing in the middle of each square cabbage leaf in a straight line. Roll the leaf over the stuffing while making sure to tuck in the ends so that the stuffing does not spill out.
- In a deep saucepan, add 1 tablespoon of vegetable oil. Layer the stuffed cabbage leaves inside the pan, making sure that they are arranged tightly one next to the other. Cover with water.
- In a bowl, mix the sauce ingredients together and pour them over the cabbage rolls.
- Place a plate, face inwards, on top of the contents to weigh them down while cooking.
- Cover the saucepan and cook the cabbage leaves over low heat for around 35 min or until the rice and meat are cooked. Turn off the heat and remove the plate.
- Serve the cabbage rolls in a serving dish displayed in layers.
First, using a paring knife, core a large head of cabbage; then carefully place the whole head of cabbage into a half-filled pot of simmering water. Take a large pan of water, add a good pinch of salt and place on a high heat until boiling. Roll up and place, seam-side down, in a baking dish. Divide the stuffing to the number of stuffed cabbage rolls you want to make. Place a portion of the stuffing at the center of a piece of the cabbage leaf and roll up like making a Swiss roll, or enclose the filling entirely like closing an envelope.
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