Ingredients:
- 2 Kg. cabbage
- 1.5 cup egyptian rice - washed & strained
- 1 tomatoes - diced
- 1 onion - diced
- ½ cup parsley - chopped
- ½ tsp dried mint flakes
- ½ tsp seven-spices
- ¼ tsp chilli powder
- ½ tsp salt - or as needed
- 4 tbsp olive oil - or as needed
- 4 tbsp pomegranate molasses
- ⅓ cup lemon juice
- Enough water as needed for cooking
Directions:
- In a large mixing bowl, add the rice, parsley, tomatoes, onions, mint flakes seven-spice, chilli powder, salt, olive oil than mix well to combined & set aside.
- Next in a suitable deep pot with salted water, bring the cabbage to a boil, rotating occasionally for a few minutes to ensureall the leaveshave softenedenoughto work with, then remove the cabbage from boiling water, strain & set aside allowing it to cool.
- Now start separating & sorting the cabbage leaves based on size then cut the stems from the leaves & arrange the stems in the bottom of the pot that will be used for cooking the stuffed cabbage later.
- Then on a flat surface or dish start by laying a cabbage leaf, then add an appropriate amount of stuffing, then fold from two ends & start rolling to firmly secure the stuffing in place; then stuff the rest of the cabbage the same way & set aside.
- Now start stacking the rolled cabbage in the pot ontop the cabbage stems previously arranged in the bottom of the pot , then add the pomegranate molasses, lemon juice and submerge with water; then place a heavy dish on top of the rolled cabbage leaves to help prevent them from moving during the cooking process, then bring to a boil.
- Once boiling, bring the heat down to low & simmer for 1.5 hours or until the rice has fully cooked inside the cabbage rolls.
- Finally remove the stuffed cabbage rolls from heat, strain any extra liquids & transfer the stuffed cabbage rolls onto your choice of serving dish & serve hot or cold as desired, next to salad & yougurt.
- 2 Kg. cabbage
- 1.5 cup egyptian rice - washed & strained
- 1 tomatoes - diced
- 1 onion - diced
- ½ cup parsley - chopped
- ½ tsp dried mint flakes
- ½ tsp seven-spices
- ¼ tsp chilli powder
- ½ tsp salt - or as needed
- 4 tbsp olive oil - or as needed
- 4 tbsp pomegranate molasses
- ⅓ cup lemon juice
- Enough water as needed for cooking
Directions:
- In a large mixing bowl, add the rice, parsley, tomatoes, onions, mint flakes seven-spice, chilli powder, salt, olive oil than mix well to combined & set aside.
- Next in a suitable deep pot with salted water, bring the cabbage to a boil, rotating occasionally for a few minutes to ensureall the leaveshave softenedenoughto work with, then remove the cabbage from boiling water, strain & set aside allowing it to cool.
- Now start separating & sorting the cabbage leaves based on size then cut the stems from the leaves & arrange the stems in the bottom of the pot that will be used for cooking the stuffed cabbage later.
- Then on a flat surface or dish start by laying a cabbage leaf, then add an appropriate amount of stuffing, then fold from two ends & start rolling to firmly secure the stuffing in place; then stuff the rest of the cabbage the same way & set aside.
- Now start stacking the rolled cabbage in the pot ontop the cabbage stems previously arranged in the bottom of the pot , then add the pomegranate molasses, lemon juice and submerge with water; then place a heavy dish on top of the rolled cabbage leaves to help prevent them from moving during the cooking process, then bring to a boil.
- Once boiling, bring the heat down to low & simmer for 1.5 hours or until the rice has fully cooked inside the cabbage rolls.
- Finally remove the stuffed cabbage rolls from heat, strain any extra liquids & transfer the stuffed cabbage rolls onto your choice of serving dish & serve hot or cold as desired, next to salad & yougurt.