Ah, Lebanese cuisine! It’s a delightful tapestry of flavors, colors, and history, and one dish that truly embodies this richness is the Lebanese Stuffed Cabbage Rolls. These little gems are not just a meal; they’re a warm embrace from home, often made during family gatherings and celebrations. I remember the first time I helped my grandmother make these rolls; the kitchen filled with the aroma of spices and simmering tomato sauce—it felt magical! Each roll is a bundle of joy, with tender cabbage leaves hugging a delicious filling of rice and meat. Trust me, once you try these, they’ll become a beloved staple in your kitchen too!
Ingredients for Lebanese Stuffed Cabbage Rolls
To create these delicious Lebanese Stuffed Cabbage Rolls, you’ll need the following ingredients:
- 1 large cabbage, for wrapping the flavorful filling
- 1 cup uncooked rice, which adds a nice texture
- 1 pound ground beef or lamb, depending on your preference
- 1 onion, finely chopped, for that aromatic base
- 2 tomatoes, chopped, to bring freshness to the filling
- 1 teaspoon salt, to season everything just right
- 1/2 teaspoon pepper, for a hint of warmth
- 1/2 teaspoon allspice, adding that unique Lebanese flavor
- 2 tablespoons olive oil, for sautéing
- 2 cups tomato sauce, to bathe those rolls in deliciousness
- 1 lemon, juiced, for a bright finish
Gathering these ingredients will set you on the path to a comforting, home-cooked meal that’s sure to impress!
How to Prepare Lebanese Stuffed Cabbage Rolls
Making Lebanese Stuffed Cabbage Rolls is a labor of love, but don’t worry, I’ll guide you through every step! Let’s dive into the process, shall we?
Preparing the Cabbage
First things first, we need to get that cabbage ready! Bring a large pot of water to a rolling boil. While that’s heating up, carefully remove the core from the cabbage. It’s a bit tricky, but take your time! Once the water is boiling, gently place the whole cabbage head in the pot for about 2-3 minutes. This will soften the leaves, making them easier to peel. Be careful—those leaves will be hot! Use tongs to take them out and let them cool on a plate. Once they’re cool enough to handle, peel off the softened leaves and set them aside. You’ll need about 12-15 leaves for stuffing!
Making the Filling
Now, let’s whip up the filling! In a large bowl, combine 1 cup of uncooked rice, 1 pound of ground beef or lamb, 1 finely chopped onion, and 2 chopped tomatoes. Season it all with 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of allspice. I love how the allspice gives it that warm, aromatic flavor. Mix everything together until it’s well combined—your hands work best here! Just make sure to wash them before and after. Trust me, you’ll want to dig in!
Assembling the Rolls
Now comes the fun part—rolling! Take a cabbage leaf and place a generous spoonful of filling at the base. Fold the sides over the filling, then roll it up tightly from the bottom to the top. You want it snug, but not too tight, so the rolls don’t burst while cooking. Place each roll seam-side down in a large pot. It’s like tucking them in for a cozy simmer!
Cooking the Rolls
Once your rolls are all snug in the pot, it’s time to cook! Start by layering some leftover cabbage leaves on the bottom of the pot to prevent sticking. Pour 2 cups of tomato sauce and the juice of 1 lemon over the rolls. Then, add enough water to cover them completely. Bring everything to a gentle simmer on low heat. Cover the pot and let them cook for about 1 hour, or until the rice and meat are fully cooked. The aroma that fills your kitchen during this time is simply heavenly—trust me, you’ll want to savor every second!
Nutritional Information
Each serving of these delectable Lebanese Stuffed Cabbage Rolls is not only comforting but also packed with nutrition! Here’s an estimated breakdown per roll:
- Calories: 250
- Fat: 10g
- Protein: 15g
- Carbohydrates: 30g
- Fiber: 3g
- Sodium: 300mg
- Sugar: 2g
Keep in mind that these values are estimates and can vary based on the specific ingredients you use. Enjoy this wholesome dish guilt-free!
Why You’ll Love This Recipe
You’re going to adore these Lebanese Stuffed Cabbage Rolls for so many reasons! They’re not just delicious; they’re also super easy to make. Here’s why this recipe should be on your dinner rotation:
- Quick to prepare and perfect for busy weeknights
- Flavorful combination of spices and fresh ingredients
- Gluten-free, making them great for various diets
- Comforting and satisfying, perfect for family gatherings
- Can be made ahead and reheats beautifully
Trust me, once you try them, you’ll be hooked!
Tips for Success
To nail those Lebanese Stuffed Cabbage Rolls, here are some pro tips that’ll make your cooking experience smoother! First, don’t rush the boiling process; make sure the cabbage leaves are soft enough to roll without tearing. If they’re too firm, they’ll split when you roll them. Also, when mixing your filling, be gentle but thorough—this ensures even flavor throughout. And here’s a little secret: if you have extra filling, use it to fill any gaps between the rolls in the pot; it adds extra flavor! Lastly, let the rolls sit for a few minutes after cooking before serving; this allows the flavors to meld beautifully. Enjoy your cooking adventure!
Variations on Lebanese Stuffed Cabbage Rolls
If you’re feeling adventurous, there are plenty of ways to switch up your Lebanese Stuffed Cabbage Rolls! For a twist, try using ground turkey or chicken instead of beef or lamb for a lighter option. You can also spice things up by adding fresh herbs like parsley or mint to the filling for a burst of flavor. Want a vegetarian version? Substitute the meat with lentils or chickpeas and add some sautéed mushrooms for depth. The beauty of this dish is that you can really make it your own!
Storage & Reheating Instructions
Storing your Lebanese Stuffed Cabbage Rolls is super easy! Just place any leftovers in an airtight container in the fridge, and they’ll stay fresh for up to 4 days. When it comes to reheating, I recommend gently warming them in a saucepan on low heat with a splash of water or extra tomato sauce to keep them moist. You can also pop them in the microwave for a quick fix—just cover them to prevent drying out. Enjoy every delicious bite again!
Your Turn to Try This Recipe!
Now it’s your turn to make these delightful Lebanese Stuffed Cabbage Rolls! I can’t wait to hear how yours turn out. Give it a go, and don’t forget to leave a comment below sharing your thoughts and experiences. Happy cooking, and enjoy every scrumptious bite!
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Lebanese Stuffed Cabbage Rolls: 5 Reasons You’ll Love Them
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Lebanese
- Diet: Gluten Free
Description
A traditional Lebanese dish made with cabbage leaves stuffed with a mixture of rice and meat.
Ingredients
- 1 large cabbage
- 1 cup rice
- 1 pound ground beef or lamb
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon allspice
- 2 tablespoons olive oil
- 2 cups tomato sauce
- 1 lemon, juiced
Instructions
- Bring a large pot of water to boil.
- Remove the core from the cabbage and place the whole head in boiling water for 2-3 minutes.
- Carefully peel off the softened leaves and set aside.
- In a bowl, mix rice, ground meat, onion, tomatoes, salt, pepper, and allspice.
- Place a spoonful of filling on each cabbage leaf and roll tightly.
- In a large pot, layer some cabbage leaves on the bottom.
- Place the stuffed rolls seam-side down in the pot.
- Pour tomato sauce and lemon juice over the rolls.
- Add enough water to cover the rolls.
- Simmer on low heat for about 1 hour.
Notes
- Use a large pot for boiling the cabbage.
- Adjust spices according to your taste.
- Serve with yogurt on the side.
Nutrition
- Serving Size: 1 roll
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg
Keywords: Lebanese Stuffed Cabbage Rolls, Cabbage Rolls, Stuffed Cabbage