Egyptian Cabbage Rolls
Directions
- 1Remove outer leaves of cabbage and cut out the core.
- 2Remove leaves by pushing outwards on the core.
- 3Boil water in a pot with parsley and dill stems, cumin and coriander seeds for three minutes.
- 4Add 2-3 cabbage leaves to boil for 1-3 minutes, until they flop around the stem.
- 5Stack leaves on tray and allow to cool.
- 6Wash and drain rice.
- 7Dice onions, and mix with salt and pepper.
- 8Add rice and mix.
- 9Add tomato paste and mix, then herbs.
- 10Blend tomatoes and add to mixture.
- 11Heat clarified butter until almost smoking and pour into mixture.
- 12Mix once more.
- 13Place cabbage squares with stalks facing up on board.
- 14Add a teaspoon of rice and spread out into cylinder shape.
- 15Roll cabbage leaf to surround rice.
- 16Trim excess cabbage if necessary.
- 17Place trimmed cabbage stalks or leaves at bottom of pot as protective layer.
- 18Arrange cabbage rolls in a spiral starting from the outside and working your way to the center.
- 19Place pot on stove over medium heat, and cover with lid.
- 20After 10 minutes, pour vegetable stock to cover rolls, and turn heat to high.
- 21Bring to a boil and turn heat to low to steam for 20-30 minutes.
- 22Check for doneness and let excess liquid evaporate.
- 23Place plate on top of pot and flip over to remove rolls.
- 24Serve hot.
Ingredients
- 2.5 kg flat turkish cabbage
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 2 cups medium grain rice
- 3 medium onions
- 400 g canned tomatoes
- 200 g tomato paste
- 160 g parsley
- 100 g parsley
- 100 g dill
- 60 g dill
- 0.25 cup clarified butter
- 0.25 cup oil
- 2 tbsp salt
- 2 tsp black pepper
- 1 cup vegetable stock
Equipment
knifeblenderfood processorpotplate
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