Going to attempt another Arabic dish tonight. This is from the same website Ya Salam Cooking. The Arabic name for this dish is Malfouf. I grew up eating stuffed cabbage and though my grandmother's recipe (Grandma's Pigs in the Blanket) is different, there are still some similarities.
The seasoning in this was amazing. Loved the taste. The original recipe called for less tomato sauce, but I like it a bit more saucy. If you prefer less, just cut it back a bit. :)
Great dish.
Ingredients:
1 head of green cabbage
1 chicken bouillon cube
1 lb ground beef (or lamb)
1 cup basmati rice (soaked for at least 30 minutes, then drain)
2 onions finely chopped
2 cans diced tomatoes (do not drain)
1/2 cup chopped cilantro (aka coriander here in Saudi)
1 Tbs black pepper
1 Tbs ground coriander (the kind in the seasoning jar)
1 Tbs cumin
4 cloves garlic, chopped
Salt
1 can tomato sauce (14oz)
butter
Directions:
1. Remove core from cabbage head, and place in a saucepan and fill water until reaches cabbage top, add the chicken cube. (You could just use broth here instead, they just don't carry liquid broth at the stores here!) Cook on medium heat for 35 minutes, until cabbage is soft.
2. In a skillet on medium heat add onion, garlic, 1 can diced tomatoes with juice, pepper, salt, cumin and ground coriander. Cook until the onion is tender. Set aside.
3. In a large mixing bowl add ground beef, drained rice, veggie/spice mixture, salt and fresh cilantro. Mix well with hands. In a large pot, place 2 cooked cabbage leave on bottom of pan.
4. Carefully take cabbage leaves off one at a time. Use a knife to trim thick membrane so it is level with the rest of the leaf. This makes it easier to roll up. Place 2 tablespoons of meat mixture in the middle of each leaf. Fold in each small side then roll the long sides into a cigar shape. Carefully place each roll into the pot, tight together. After you have made one level add a few pats of butter on top, continue doing this until your last level is complete. Pour tomato sauce into pan, and then add water until it covers the bottom level of your top row (it should not go over the rolls but slightly under).
5. Place a plate that will easily fit into pan on top of rolls to keep from moving around. Cover pot with a lid and cook on medium heat for 45 minutes.
Makes: 15-25 rolls
The seasoning in this was amazing. Loved the taste. The original recipe called for less tomato sauce, but I like it a bit more saucy. If you prefer less, just cut it back a bit. :)
Great dish.
Happy cooking! !سعيد الطبخ
Ingredients:
1 head of green cabbage
1 chicken bouillon cube
1 lb ground beef (or lamb)
1 cup basmati rice (soaked for at least 30 minutes, then drain)
2 onions finely chopped
2 cans diced tomatoes (do not drain)
1/2 cup chopped cilantro (aka coriander here in Saudi)
1 Tbs black pepper
1 Tbs ground coriander (the kind in the seasoning jar)
1 Tbs cumin
4 cloves garlic, chopped
Salt
1 can tomato sauce (14oz)
butter
Directions:
1. Remove core from cabbage head, and place in a saucepan and fill water until reaches cabbage top, add the chicken cube. (You could just use broth here instead, they just don't carry liquid broth at the stores here!) Cook on medium heat for 35 minutes, until cabbage is soft.
2. In a skillet on medium heat add onion, garlic, 1 can diced tomatoes with juice, pepper, salt, cumin and ground coriander. Cook until the onion is tender. Set aside.
3. In a large mixing bowl add ground beef, drained rice, veggie/spice mixture, salt and fresh cilantro. Mix well with hands. In a large pot, place 2 cooked cabbage leave on bottom of pan.
4. Carefully take cabbage leaves off one at a time. Use a knife to trim thick membrane so it is level with the rest of the leaf. This makes it easier to roll up. Place 2 tablespoons of meat mixture in the middle of each leaf. Fold in each small side then roll the long sides into a cigar shape. Carefully place each roll into the pot, tight together. After you have made one level add a few pats of butter on top, continue doing this until your last level is complete. Pour tomato sauce into pan, and then add water until it covers the bottom level of your top row (it should not go over the rolls but slightly under).
5. Place a plate that will easily fit into pan on top of rolls to keep from moving around. Cover pot with a lid and cook on medium heat for 45 minutes.
Makes: 15-25 rolls
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