Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, stuffed cabbage leaf rolls - warak malfoof mehshi. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Stuffed cabbage leaf rolls - Warak malfoof mehshi is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are fine and they look wonderful. Stuffed cabbage leaf rolls - Warak malfoof mehshi is something which I have loved my whole life.
Great recipe for Stuffed cabbage leaf rolls - Warak malfoof mehshi. Boiled cabbage leaves are stuffed with a mixture of rice and meat, rolled and cooked in lemon juice. This main dish can be served with plain yogurt.
To begin with this particular recipe, we must first prepare a few components. You can cook stuffed cabbage leaf rolls - warak malfoof mehshi using 14 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Stuffed cabbage leaf rolls - Warak malfoof mehshi:
- Take 1 kg cabbage, leaves separated
- Get 1 teaspoon cumin
- Prepare - For the stuffing:
- Prepare 300 g coarsely ground beef
- Get 1 1/2 cups white rice
- Take 4 tablespoons vegetable oil
- Take 1/2 teaspoon cinnamon
- Prepare 1/2 teaspoon pepper
- Get 1 teaspoon salt
- Get 8 tablespoons lemon juice
- Get Sauce:
- Get 5 cloves garlic, crushed
- Prepare 1 teaspoon dried mint
- Get 1 teaspoon salt
Put an inverted oven proof plate on top of the cabbage rolls when done. See recipes for Stuffed cabbage leaf rolls - Warak malfoof mehshi too. Cabbage: Wash three heads of cabbage really well. Remove the outer green first layer.
Steps to make Stuffed cabbage leaf rolls - Warak malfoof mehshi:
- 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.
- Remove the stems of the boiled leaves and cut the leaves into squares.
- To prepare the stuffing: mix together the ground beef, rice, 3 tablespoons of vegetable oil, cinnamon, pepper and salt. Combine well.
- 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.
- 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.
- In a bowl, mix the sauce ingredients together and pour them over the cabbage rolls.
- Place a plate, face inwards, on top of the contents to weigh them down while cooking.
- 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.
- Serve the cabbage rolls in a serving dish displayed in layers.
In a large enough pot boil each cabbage head, one at a time in unsalted water on high for about an hour. Pour the beef broth on top of the cabbage rolls until almost fully covered. Cover the pressure cooker and cook on high heat. I do parboil my cabbage, cutting a few leaves off at a time as they cook. This is something my Polish mother always did.
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