Ingredients:
For the 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:
- 3 large tomatoes, sliced
- Cabbage off-cuts (stems)
- 10 garlic cloves to layer in-between rolls
- Salt, cumin & dry mint
For the cooking liquid:
- 10 crushed garlic
- 2 tablespoons dry mint
- 1 teaspoon salt
- 1/2 cup olive oil
- 1 cup lemon juice
- 2 cups hot water
Method:
- Section the cabbage by making 4 deep incisions around the core, If you’re able, remove the core. 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, reserve the stems.
- Combine all filling ingredients. Lay a cabbage leaf flat on a cutting board, veiny side up. Add the meat/rice mixture, tuck one side & roll.
- In your pot by place the off cuts of the cabbage stems followed by tomato slices. Add a sprinkle of cumin, salt & mint. Layer the cabbage rolls, midway add 10 whole cloves of garlic & continue layering.
- Make the dressing, whisk well & add this mixture to the cabbage leaves. Top with enough water until you just see it cover the rolls. Add a plate & a heavy weight & bring to a boil, cook on low/medium for 1.5 hours.
- Adjust taste if needed or salt. Let cabbage rolls rest for at-least 20 minutes before serving.
