Ingredients:
For the cabbage rolls:
- 1 medium head cabbage, green or savoy
- 300g lamb mince
- 1 & 1/4 cups medium grain rice, washed
- 1/2 teaspoon Lebanese 7spice
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- Salt to taste
- 1 tablespoon ghee
For the pot:
- 1.5kg lamb neck pieces
- 10 garlic cloves to layer in-between rolls
- Salt, cumin & Lebanese 7 spice, to taste
For the cooking liquid:
- 10 crushed garlic
- 3 tablespoons dry mint
- 1/2 cup pomegranate molasses, see note
- 1/4 cup olive oil
- 1/2 cup lemon juice
- 2 cups hot water
Method:
- Blanch & section the cabbage by making 4 deep incisions around the core, like a square shape. Place the whole cabbage in a big pot of boiling water, slowly peel the outer leaves off as they start to soften.
- Prepare the leaves by cutting the thick rib/stem from the middle, leaving 2 pieces of leaf or if it’s a larger cabbage cut into workable sizes. Set aside & reserve the stems for later use.
- Cover the lamb with cold water, bring to the boil & cook for 30 minutes to remove impurities, scoop out the foam as it simmers away. Remove lamb & discard water.
For the filling:
- Add the washed rice to a bowl with the 7 spice, cumin, black pepper, salt & ghee. Mix well. Lay a cabbage leaf flat on a cutting board, veiny side up. Add the meat/rice mixture into the centre of the cabbage leaf. Tuck one side, then fold over the cabbage leaf over the stuffing.
- Prepare your pot by placing the chopped off cuts of the cabbage stems in the on the bottom, then place the lamb. Add some cumin, Lebanese 7 spice & salt. Start layering the cabbage rolls, midway add 10 whole cloves of garlic & continue layering.
To make the cooking liquid:
- Crush the other 10 cloves of garlic & add it to a large bowl or jug. Add a generous amount of salt, pomegranate molasses, dry mint , olive oil, lemon juice & enough water to cover the leaves. Add a plate & a heavy weight & bring to a boil, cook on low/medium for 4hrs. Half way though cooking taste the broth & adjust flavours.
- Remove the weight/plate in the last 30 minutes of cooking.
Notes:
Different brands of pomegranate molasses are thicker or tangier than others, I’ve varied between 1/2 to 1 cup depending on the brand. Start with 1/2 cup, taste half way if you feel you need more add another drizzle. Home made pomegranate molasses is generally richer & more concentrated than store bought brands so if you're using this use sparingly.
