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Cabbage Rolls - Malfuf Mahshi
Meat-filled cabbage rolls are the most widely eaten of all the stuffed vegetables. Serves about 8.
- 1 medium head cabbage about 3 lbs
- 1 lb lamb or beef, ground or cut into very small pieces
- 1 cup rice, rinsed
- 2 cups stewed tomatoes
- 3 tablespoons melted butter
- 4 tablespoons finely chopped fresh mint
- 2 tablespoons finely chopped fresh coriander leaves
- 1 teaspoon pepper
- 1/2 teaspoon allspice
- 1/2 teaspoon cumin
- l/8 teaspoon cayenne
- 2 teaspoons salt
- 8 cloves garlic, chopped into large pieces
- 1/2 cup lemon juice
Place cabbage in a pot of boiling water, then cook for few minutes to soften leaves. Loosen leaves with a knife from bottom. Trim thick ribs, then cut large ones in half. (If inner leaves are not soft, boil again for few minutes.) Set leaves aside and reserve ribs.
Combine remaining ingredients except, 1 teaspoon of the salt, garlic and lemon juice, to make stuffing.
Place some stuffing, depending on size of leaf on wide end of cabbage leaf and roll, tucking in ends while rolling. Continue until all leaves are stuffed.
Cover bottom of a saucepan with trimmed ribs. Arrange rolls side by side in alternating layers, placing garlic pieces between rolls. Sprinkle remaining salt over top, then add lemon juice. Cover with inverted plate, then add enough water to barely cover plate.
Bring to boil, then cover and cook over medium/low heat for 1 hour or until meat and rice are done.
Serve hot as main course or for snacks.
HABEEB SALLOUM, author of our "Recipe of the Day" series, is a Canadian freelance writer and author specializing in food, history and travel. Besides 6 books and 18 chapters in various publications, he has written hundreds of articles about culture, food, travel, history and homesteading in western Canada. His writing has appeared in such publications as the Toronto Star, the Globe and Mail, the Western Producer, Vegetarian Journal and Saveur.