Middle Eastern Cabbage Rolls Recipes

MIDDLE EASTERN-STYLE CABBAGE ROLLS

Steps:

• Bring a large pan of water to the boil, add the cabbage leaves and put a heavy ladle on top to keep them submerged. Boil for 4 mins, then drain, reserving the water.
• Meanwhile, heat the oil in a non-stick pan. Reserve 2 tbsp of the onion, then fry the rest for 10 mins until just golden. Stir in the pine nuts and cook until starting to colour. Add the spices and rice, then pour in 450ml of the reserved water. Stir in the bouillon powder, cover and cook for 15 mins until the rice is almost tender and the liquid is absorbed. Stir in the lentils, zest and mint.
• Heat the oven to 180C/160C fan/gas 4. Put a spoonful of the rice into the centre of a cabbage leaf, roll up and put in a shallow casserole dish. Repeat with the remaining rice and leaves. Cover and bake for 30 mins until the rice is fully tender.
• Meanwhile, combine the tahini, lemon juice, garlic and 3 tbsp water, and mix the salad ingredients with the reserved onion. If you're following our Healthy Diet Plan, serve half the rolls with half of the sauce and half of the salad. Cover and chill the rest to eat another day. Will keep in the fridge for two to three days. Reheat in the microwave until hot.

MIDDLE-EASTERN MEATLESS CABBAGE ROLLS

Steps:

• Gently saute spring onions in 1/4 cup olive oil for 2-3 minutes. Place in large bowl add remaining stuffing ingredients, adding salt and pepper to taste.
• Remove leaves from cabbage carefully so as not to tear them. Parboil leaves in boiling water until limp enough to handle, cooking leaves in 2 to 3 batches. Drain in colander, rinse with cold water.
• Cut out larger center rib of each leaf, any large leaves in half. Line base of a deep pan with the ribs and any leftover torn leaves.
• Place a generous tablespoon of stuffing on base of each leaf, roll once and tuck in sides to contain filling. Roll to end of leaf. Repeat with remaining ingredients.
• Crush and mince garlic add salt, mint and lemon juice; mix with olive oil. Pack rolls flap side down in lined pan, sprinkling garlic-lemon mixture between layers of rolls. Invert a plate on top of rolls to keep them intact during cooking. Add enough cold water to just cover rolls, put lid on firmly.
• Bring to boil, reduce to low and simmer 45 minutes. Remove from heat and leave aside 30 minutes. Serve lukewarm or cold.

MIDDLE EASTERN STYLE STUFFED CABBAGE ROLLS

Steps:

• Preheat oven to 350 degrees F. Lightly grease a casserole dish with cooking spray.
• Bring a large pot of water to a rapid boil. Cut a circle around the stem of the cabbage and remove the core. Carefully place head of cabbage into the boiling water. After about 1-2 minutes, the top leaf will come off easily when tugged with tongs. Remove from the water and transfer to a large clean work surface. Wait another minute and remove the next outer leaf. Continue until you have 10 cabbage leaves removed. Turn off the heat, and discard the rest of the cabbage or reserve for another use. Pat the leaves dry with paper towels. Cut out the thick part of the rib (creating a "V") from the bottom of each leaf, but don't cut more than a third of the way into the leaf.
• In a large bowl, mix together the ground beef, melted butter, cooked rice, cumin, allspice, salt and pepper. I use my hands to get it fully combined. With the stem side of the cabbage leaf facing you, divide the meat mixture evenly over the center of each leaf. Fold the bottom edges over the mixture and then fold the sides over and roll tight. Place the cabbage rolls, seam side down, in the prepared baking dish.
• Cover with foil and bake for 1 hour. Serve immediately with roasted vegetables, Pita bread and tabbouleh for a full Middle Eastern feast.

MIDDLE EASTERN STUFFED CABBAGE ROLLS

Steps:

• Preheat oven to 350. Combine all filling ingredients in large bowl, kneading with your hands. Carefully remove 18-20 of the largest outer leaves of the cabbage, and blanch for a few seconds in very hot or boiling water. Rinse & drain & slice off the thick spine of the leaf with a paring knife, without cutting through the leaf. Shred some of the remaining leaves, and line the bottom of a 6 quart Dutch oven with them. Lay the cabbage leaves out flat on a tea towel, and place about an egg-sized portion of filling at the wide end. Roll up and secure by tying around the middle with kitchen twine. Place them in the Dutch oven with the seam side of cabbage down. You should be able to place them in two layers. Combine sauce ingredients and pour over the cabbage rolls. Bring to the boiling point on top of stove, then cover and bake in 350 degree oven for 90 minutes. During the baking time, remove lid to spoon sauce over the top layer a few times. Remove kitchen twine and serve over a bed of egg noodles, rice, or with mashed potatoes.