How to Make Stuffed Cabbage Leaves
Stuffed Cabbage/floridafotos
Stuffed Cabbage leaves have the same basic ingredients as stuffed grape leaves except they use dry mint as a garnish and lots of lemon juice. They are easier to make than grape leaves too.
Ingredients:
The picture shows very thick leaves secured with a toothpick and this is not a traditional way to make them. The leaves should be thin and no need to secure.
Ingredients:
- 1 medium size cabbage
- 1 cup ground meat
- 1 maggi, bouillon
- 2 teaspoon curry spice
- 1 cup rice,
- 1 lemon
- 1 teaspoon salt,
- 1 teaspoon pepper,
- ½ t. cinnamon,
- 8 garlic cloves,
- ½ t. mint,
- 2 tablespoons virgin olive oil
- Cold water
- 2 teaspoons salt
- Soak the rice in warm water for at least 30 minutes and set aside. With a knife separate the leaves from the cabbage head.
- Cut out the core and cut away the stems in the middle of each leaf. Bring a large pot to boil and then slowly dip the leaves into the boiling, salted waster until they are pliable.
- Place the pliable leaves in a cold water bath to stop the cooking stage. Drain the leaves.
- Prepare the rice by draining all the water off. Add in the salt, pepper, cinnamon, 1 tablespoon of oil, the meat, curry, and 1/2 Maggi cube (bouillon). Mix well.
- Cut the cabbage leaves into smaller sections and place enough rice mixture in the middle of each cabbage leaf. The rice should be laid like a small cigarette on the cabbage leaf.
- Fold the bottom of the cabbage leaf over the rice and then fold in one side only and roll up like a cigar. Place some blanched leaves of cabbage in the bottom of the pan.
- Start layering the cabbage leaves, putting the garlic cloves ever so often. When you have finished the cabbage leaves, put a heavy plate or lid on top of the leaves so they do not move.
- Fill the pan with cold water to 1 inch past the lid. Add in 2 teaspoons of salt in the water.
- Cook the cabbage leaves for 1/2 hour and then add in the juice of 1/2 small lemon and the mint. Add enough water to continue to cook the cabbage until done.
- Drain the water and invert on to a platter. Serve with more lemon slices and sprinkle with some dried mint.
The picture shows very thick leaves secured with a toothpick and this is not a traditional way to make them. The leaves should be thin and no need to secure.