Stuffed Cabbage Rolls – Authentic Recipe & Step-by-Step Cooking Guide

Stuffed Cabbage Rolls – Authentic Recipe & Step-by-Step Cooking Guide

A Classic Middle Eastern Dish Full of Flavor and Nutrition

In this article from Arabic Cook, we explore how to make the beloved traditional dish: stuffed cabbage rolls. This flavorful meal is a staple across many Arab countries, loved for its comforting taste and nutritional value. Cabbage itself is rich in vitamins and minerals, making it not only a tasty ingredient but also a healthy one.

This recipe serves 4 to 5 people.

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Ingredients for Stuffed Cabbage Rolls:

 

• 1 medium head of cabbage

• 2 cups of rice

• 2 onions, finely chopped

• 1 bunch of fresh coriander, finely chopped

• 1 bunch of parsley, finely chopped

• 1 bunch of dill, finely chopped

• 3 tomatoes, diced

• 3 tablespoons of tomato paste

• 2 garlic cloves, crushed

• 2 chicken bouillon cubes (such as Maggi)

• A pinch of salt

• Black pepper to taste

• 1 tablespoon ground cumin

• 2 tablespoons dried mint

• 5 tablespoons lemon juice

• 1 tablespoon mixed spices

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How to Prepare Stuffed Cabbage Rolls:

Begin by soaking the rice in water for about 30 minutes.

In a large bowl, combine the soaked rice, chopped onions, coriander, parsley, and dill. Mix well, then season with salt, black pepper, and mixed spices. Stir until fully blended. Set the stuffing mixture aside.

In a large pot, heat water over medium heat until it’s hot but not boiling. Submerge the cabbage leaves in the hot water until they soften and become pliable.

Remove the cabbage leaves from the water, lay them flat on a clean surface, and cut them into medium-sized pieces suitable for rolling.

Place a small amount of the rice stuffing onto each cabbage leaf, then roll it tightly, folding in the sides to seal the stuffing inside. Repeat this process until all the cabbage and filling are used.

Carefully arrange the cabbage rolls in a deep cooking pot, stacking them neatly.

In a separate saucepan, heat a little vegetable oil, then sauté chopped onions and garlic until soft. Add the diced tomatoes, tomato paste, salt, cumin, and the bouillon cubes. Pour in just enough water to cover the mixture, and let it simmer for a few minutes.

Pour the tomato mixture over the cabbage rolls in the large pot until they're completely covered.

Bring the pot to a boil on high heat, then reduce to a gentle simmer. Add the lemon juice and sprinkle the dried mint over the top.

Cover and let cook for about 50 minutes, or until the cabbage is tender and the rice is fully cooked.

Transfer the stuffed cabbage to a serving platter and pour some of the broth over the top. It can be served with a side of yogurt or enjoyed with some of the flavorful tomato broth.

Bon appétit!