Ariso Recipes
Stuffed Cabbage Leaves with Lebanese Flavors
Last update date: February 24, 2012
Stuffed Cabbage Leaves with Lebanese Flavors: Delight in a Lebanese-inspired dish of cabbage leaves stuffed with rice and white beans, cooked to perfection in a flavorful tomato and spice sauce.
1 hour and 0 minutes
Middle Eastern
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All Ingredients used are safe and clean.
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Ingredients
4
How To Cook?
1
To begin making the stuffed cabbage leaves with lebanese flavors, clean the cabbage and remove the core, then parboil the head in a large kettle of water until the leaves soften and separate. place the cabbage leaves in a colander as you peel them.
2
In a bowl, mix the basmati rice, white beans, chopped tomatoes, chopped onions, garlic pieces, lemon juice, spice powder, fresh parsley, black pepper powder, and salt to make the stuffing.
3
Lay each cabbage leaf separately on a cutting board, cut out the thick stem if necessary, and spread 1 to 2 tablespoons of the rice stuffing along the edge of the leaf. roll the leaf tightly over the stuffing to form a roll.
4
Line up the stuffed cabbage rolls carefully in a wide/deep cooking pot, placing garlic cloves in between.
5
Pour the tomato puree and water over the cabbage rolls, and add salt, black pepper powder, and extra virgin olive oil. the sauce should cover the rolls; if not, add more water until it does.
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