Cabbage rolls with meat and rice

August 23, 2014  • 

I will admit that this is not the most photogenic dish out of a Lebanese table; but boy is it tasty! For some reason, cabbage leaves are tougher in the US and it is a challenge to get them  silky soft.  In any case, long and gentle simmering is required here. 

Learned of a great tip; pour a good 1/3 cup of oil into the pot and add 2 or 3 tablespoons of mashed garlic; sprinkle 2 tablespoons of dry mint powder over the garlic and stir the mixture for 10 seconds until it sizzles and exhudes its fragrance. Set the pot aside while filling the leaves. When ready to fill the pot, line it first with the cabbage stalks criss-cross; then place the rolls side by side until used up. 

Comments

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  1. Velva says:

    Stuffed cabbage rolls is a dish that I make a couple of times each year. It probably more closely resembles an Eastern European cabbage roll -either way cabbage rolls are soulful and confortng.

    Velva

  2. Hélène (Cannes) says:

    Je dois essayer ça ! ça a l”air délicieux … et on trouve plein de chou, en ce moment … Et tant pis si ce n’est aps archi-photogénique, si c’est bon ! ;o))
    Bisous et bonne soirée
    Hélène

  3. Sitti's Foods says:

    Great to see your still making wonderful dishes…

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