Recipe: Perfect Stuffed cabbage leaf rolls - Warak malfoof mehshi

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The ingredients needed to make Stuffed cabbage leaf rolls - Warak malfoof mehshi:

1. You need 1 kg of cabbage, leaves separated.
2. Use 1 teaspoon of cumin.
3. Provide of - For the stuffing:.
4. You need 300 g of coarsely ground beef.
5. Take 1 1/2 cups of white rice.
6. Take 4 tablespoons of vegetable oil.
7. You need 1/2 teaspoon of cinnamon.
8. You need 1/2 teaspoon of pepper.
9. Provide 1 teaspoon of salt.
10. Use 8 tablespoons of lemon juice.
11. Provide of Sauce:.
12. Provide 5 cloves of garlic, crushed.
13. Get 1 teaspoon of dried mint.
14. Take 1 teaspoon of salt.

Steps to make Stuffed cabbage leaf rolls - Warak malfoof mehshi:

1. Boil 1 liter of water in a pan then add the cabbage leaves and the cumin. Cook for 3 min until leaves become tender. Remove them slowly, one at a time and place on a plate for cooling..
2. Remove the stems of the boiled leaves and cut the leaves into squares..
3. To prepare the stuffing: mix together the ground beef, rice, 3 tablespoons of vegetable oil, cinnamon, pepper and salt. Combine well..
4. Place 2 teaspoons of the stuffing in the middle of each square cabbage leaf in a straight line. Roll the leaf over the stuffing while making sure to tuck in the ends so that the stuffing does not spill out..
5. In a deep saucepan, add 1 tablespoon of vegetable oil. Layer the stuffed cabbage leaves inside the pan, making sure that they are arranged tightly one next to the other. Cover with water..
6. In a bowl, mix the sauce ingredients together and pour them over the cabbage rolls..
7. Place a plate, face inwards, on top of the contents to weigh them down while cooking..
8. Cover the saucepan and cook the cabbage leaves over low heat for around 35 min or until the rice and meat are cooked. Turn off the heat and remove the plate..
9. Serve the cabbage rolls in a serving dish displayed in layers..

Stuffed cabbage rolls make a delicious dish for the colder months! In the Middle East they are often eaten garnished with pomegranate molasses, with some roast meat on the side. Some people like to eat them as they are. Put the cabbage head in hot water, the leaves will fall apart. Get it out slowly, and with caution, you don't want the leaves to break.

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