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The Best Stuffed Cabbage Leaves
The Best Stuffed Cabbage Leaves

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We hope you got benefit from reading it, now let’s go back to the best stuffed cabbage leaves recipe. You can cook the best stuffed cabbage leaves using 14 ingredients and 9 steps. Here is how you do that.

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

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