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Cabbage Rolls(Malfuf Mahshi)




Source of Recipe


The Toronto Star


List of Ingredients




1 head green cabbage

1 lb (450 g) lamb or beef, ground or cut into very small pieces

1 cup long-grain rice, rinsed

2 cups stewed tomatoes

3 tbsp butter, melted

1/4 cup finely chopped mint leaves

2 tbsp finely chopped cilantro leaves

1 tsp pepper

1/2 tsp each: ground allspice, ground cumin

1/4 tsp cayenne

2 tsp salt

8 cloves garlic, chopped

1/4 cup lemon juice

Recipe



Bring large pot of water to boil over high heat. Reduce heat to medium; add cabbage. Cook 10 minutes to soften leaves. With knife, loosen leaves from bottom. Trim thick ribs, then cut large leaves in half. (If inner leaves are not soft, boil again for few minutes.) Set leaves aside and reserve ribs.

In large bowl, combine meat, rice, tomatoes, butter, mint, cilantro, pepper, allspice, cumin, cayenne and 1 teaspoon salt.

Place 1 to 4 tablespoons meat mixture (depending on size of cabbage leaf) on stem end of leaf. Roll, tucking in ends. Repeat until all the stuffing is used up.

Cover bottom of deep saucepan with trimmed ribs. Arrange rolls side by side in alternating layers, placing garlic pieces between rolls.

Sprinkle remaining 1 teaspoon salt over top. Sprinkle with lemon juice. Cover with inverted heatproof plate, then add enough water to barely cover plate.

Bring to boil over high heat. Reduce heat to medium-low, cover with lid and cook 1 hour or until meat and rice are done.

Makes 8 servings.