Name: Lebanese Stuffed Cabbage Rolls Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: Lebanese
Ingredients: 500g (1 lb) ground lamb or beef; 1 cup raw white or brown rice; 1 medium onion, finely chopped; 1 teaspoon ground allspice; ½ teaspoon ground cinnamon; Salt and black pepper to taste; 1 large green cabbage, outer leaves removed and blanched; 2 medium tomatoes, blended or chopped; 2 cloves garlic, minced; 3–4 tablespoons olive oil; 2 cups water or broth; Salt and sugar to taste (optional); Pine nuts; Raisins; Lemon juice; Fresh parsley

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Introduction

Lebanese Stuffed Cabbage Rolls are a comforting and flavorful dish, combining tender cabbage leaves wrapped around a savory meat and rice filling. Slow-cooked in a rich tomato sauce, these rolls make a perfect meal for any occasion.

The dish shows five golden cabbage rolls, each with browned, crispy edges and green leafy layers wrapped tightly around a filling that is partly shown in one roll. These rolls are arranged in a circle inside a black pan, sitting on a bed of chunky red tomato sauce mixed with bits of herbs and vegetables. In the center of the circle is a dollop of smooth white sauce topped with sprinkled green herbs. The cabbage rolls are garnished with a sprinkle of finely chopped green herbs and small bits of a brown, crumbly topping. The pan rests on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large green cabbage, outer leaves removed and blanched
500g (1 lb) ground lamb or beef
1 cup raw white or brown rice
1 medium onion, finely chopped
1 teaspoon ground allspice
½ teaspoon ground cinnamon
Salt and black pepper to taste
3–4 tablespoons olive oil
2 medium tomatoes, blended or chopped
2 cloves garlic, minced
2 cups water or broth
Optional: pine nuts, raisins, lemon juice, fresh parsley

Instructions

Step 1: In a large bowl, mix the ground meat, raw rice, chopped onion, allspice, cinnamon, salt, and pepper until well combined.
Step 2: Blanch cabbage leaves in boiling water for 1 to 2 minutes until softened, then drain and set aside.
Step 3: Place a spoonful of the meat and rice mixture near the base of each cabbage leaf. Fold the sides over the filling and roll tightly upward to enclose it.
Step 4: Heat olive oil in a large pot over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Step 5: Add the blended or chopped tomatoes to the pot and cook for 5 minutes. Season with salt and a pinch of sugar if desired to balance acidity.
Step 6: Arrange the cabbage rolls in the pot seam-side down, layering them gently and pressing slightly to fit.
Step 7: Pour water or broth over the rolls until it reaches halfway up the sides. Cover the pot and simmer on low heat for 1 to 1.5 hours, until the rice is cooked and cabbage is tender.
Step 8: Garnish with fresh parsley and serve the rolls warm, optionally with a side of yogurt or salad.

Tips & Variations

For added texture and flavor, mix pine nuts and raisins into the meat and rice filling before rolling.
Use lemon juice either in the tomato sauce or as a drizzle before serving for a bright, fresh taste.
If you prefer vegetarian, substitute ground meat with cooked lentils or mushrooms and adjust spices accordingly.

Storage

Store leftover stuffed cabbage rolls in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze cooked rolls for up to 2 months; thaw overnight before reheating.

How to Serve

On a white plate, two cabbage rolls sit close together, one whole and one cut open to show layers inside. Each roll is wrapped in pale green cabbage leaves with a slightly shiny texture. Inside, there are two layers: a dense brown and orange mix of cooked ground meat and small carrot pieces, and a thin wrapping of cabbage. The rolls are topped with a thick, bright red tomato sauce that covers most of the surface and is sprinkled with chopped fresh green herbs. Around the rolls, some loose bits of meat and sauce rest, adding a soft texture contrast. A gold spoon holds some filling next to the rolls. The scene is on a white marbled surface, with light reflections making the food look fresh. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought cabbage leaves instead of blanching a whole cabbage?

Fresh cabbage leaves work best for rolling, but if you find pre-packaged leaves, ensure they are pliable enough. If not, blanching fresh leaves is recommended to avoid tearing.

Is it necessary to cover the pot while simmering the cabbage rolls?

Yes, covering the pot keeps the moisture inside, allowing the rice to cook evenly and the cabbage to become tender without drying out.