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.
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