❤️🥬 Stuffed Cabbage 🥬 ❤️
A very comforting recipe that brings back so many childhood memories!
🥬 1 large cabbage
🥬 3 cups of chicken or beef broth
🥬 2 chicken or beef bouillon cubes
🥬 3 tablespoons tomato purée
🥬 1 tablespoon butter
For the stuffing:
🥬 2 cups short-grain white rice
🥬 1 large onion, finely grated
🥬 1 bunch fresh parsley (finely chopped, including some of the stems)
🥬 1 bunch fresh cilantro (finely chopped, including some of the stems)
🥬 1 bunch fresh dill (finely chopped, including some of the stems)
🥬 A handful of fresh mint leaves
🥬 1 cup tomato purée
🥬 4 tablespoons olive oil
🥬 1/2 teaspoon cumin
🥬 Salt & Pepper to taste
🥬 Prepping the cabbage:
This is the trickiest part, but once it’s done the rest is easy.
Wash the head of cabbage well. With a paring knife, gently cut around core, loosening it a little by little until it comes out. Try not to cut through the leaves.
At this point, your can either submerge the whole cabbage in boiling salted water and gently pull away leaves as they soften; or do what I did here and gently separate the uncooked cabbage leaves with your finger tips and cook them a few at at time.
Once the cooked cabbage leaves are cool enough to handle, take each leave, cut away the hard core in the middle and reserve the two sides from leaf making a pile. If the leaves are too big, cut each in 2 or 3 pieces.
🥬 Making the stuffing:
In a medium pan, heat olive oil, add minced onion and cook until fragrant. Add tomato purée, salt, pepper, cumin, bouillon cubes and cook on medium-low heat for 5 minutes, until it reduces. Add the rice and cook for 3 more minutes, while mixing, to make sure the rice is evenly coated with the tomato sauce. Take the pan off the heat and let it cool completely, then add the chopped cilantro, parsley, dill and mint. Mix everything together very well, then lay each cabbage leaf flat, spoon some stuffing on top, then roll it upwards like a cigar.
I like to line the bottom of the pan with the outer darker cabbage leaves, top it with sliced onions, and for some added deliciousness and to turn this into a one pot meal, I add a layer of lamb chops; and lastly I arrange the stuffed cabbage on top.
🥬 Cooking the Stuffed Cabbage:
Bring stock and tomato purée to a boil and pour over the stuffed cabbage. Liquid should reach just above cabbage.
Invert a plate over cabbage to keep from moving too much, cover and cook on medium-high heat and bring to a boil, then reduce heat to low and cook for about 25-30 minutes, until rice if fully cooked.
Set aside for 15 minutes before serving.
This dinner was hearty, comforting and so soo sooo delicious 🤩❤️
MADE WITH LOVE!