Best 2 Middle Eastern Cabbage Rolls Recipes

Unveil the delectable flavors of the Middle East with our curated collection of cabbage roll recipes. Embark on a culinary journey through diverse regions, discovering unique variations of this beloved dish. From the vibrant streets of Lebanon to the bustling souks of Egypt, each recipe captures the essence of its origin, promising an explosion of flavors and textures. Delight in the tangy and aromatic Lebanese cabbage rolls, brimming with fragrant rice, succulent minced lamb, and a medley of herbs and spices. Experience the richness of the Egyptian cabbage rolls, featuring a savory filling of rice, ground beef, and a blend of aromatic spices, enveloped in tender cabbage leaves. Whichever recipe you choose, you'll be treated to a symphony of flavors that will transport your taste buds to the heart of the Middle East.

Let's cook with our recipes!

MIDDLE EASTERN CABBAGE ROLLS

Middle Eastern Cabbage Rolls image

This is a Middle Eastern or Arabic version of cabbage rolls stuffed with rice, almonds, and spices and served with a mint-flavored yogurt sauce.

Provided by Afiyet_olson

Categories World Cuisine Recipes Middle Eastern Lebanese

Time 57m

Yield 6

Number Of Ingredients 16

Ingredients

6 leaves cabbage
2 teaspoons olive oil
1 small onion, finely chopped
1 clove garlic, minced
2 tablespoons tomato paste
2 tablespoons chopped almonds
2 tablespoons finely chopped golden raisins
2 tablespoons chopped fresh parsley
½ teaspoon cumin seeds, coarsely ground
½ teaspoon ground cinnamon
2 cups cooked rice
salt and freshly ground black pepper
1 cup chicken broth, warmed
¾ cup plain yogurt
1 tablespoon chopped fresh mint
1 pinch ground allspice

Steps:

Preheat oven to 375 degrees F (190 degrees C). Grease a roasting pan.
Bring a large pot of lightly salted water to a boil. Add cabbage leaves and cook uncovered until softened, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain. Cut off the rough end of the central stems.
Heat olive oil in a skillet over medium heat and cook onion until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste, almonds, and golden raisins; cook and stir for 2 minutes. Season with parsley, cumin, and ground cinnamon. Mix in cooked rice and season with salt and pepper.
Spoon a small amount of rice mixture into the center of each cabbage leaf. Fold sides over the filling and roll cabbage leaf up until the rice is encased. Repeat with remaining leaves and filling. Place the stuffed cabbage rolls in the roasting pan, seam-side down. Pour warm chicken broth over cabbage rolls.
Bake in the preheated oven until flavors are well combined, about 25 minutes.
Stir yogurt, mint, allspice, salt, and pepper together in a bowl. Refrigerate while cabbage rolls are cooking. Serve with the hot cabbage rolls.

Nutrition Facts : Calories 144.4 calories, Carbohydrate 24.4 g, Cholesterol 2.8 mg, Fat 3.4 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 290.8 mg, Sugar 6.4 g

MIDDLE EASTERN STUFFED CABBAGE ROLLS

MIDDLE EASTERN STUFFED CABBAGE ROLLS image

Categories turkey Braise

Yield 18-20

Number Of Ingredients 17

Ingredients

Filling:
2-1/2 lbs. lean ground dark meat turkey (or beef)
2 large eggs, lightly beaten
1/2 cup uncooked jasmine rice or other white rice
1/4 cup chopped flat-leaf parsley
1 tsp minced garlic
1-1/2 tsp allspice
1-1/2 tsp cinnamon
salt & pepper to taste
1/3 cup chopped scallions
1/2 cup golden raisins
Sauce:
1 26-ounce jar marinara sauce
2/3 cup cider vinegar
2/3 cup light brown sugar
Cabbage:
1 large head or two smaller heads Nappa or Savoy cabbage (enough to yield 18-20 large outer leaves)

Steps:

Preheat oven to 350. Combine all filling ingredients in large bowl, kneading with your hands. Carefully remove 18-20 of the largest outer leaves of the cabbage, and blanch for a few seconds in very hot or boiling water. Rinse & drain & slice off the thick spine of the leaf with a paring knife, without cutting through the leaf. Shred some of the remaining leaves, and line the bottom of a 6 quart Dutch oven with them. Lay the cabbage leaves out flat on a tea towel, and place about an egg-sized portion of filling at the wide end. Roll up and secure by tying around the middle with kitchen twine. Place them in the Dutch oven with the seam side of cabbage down. You should be able to place them in two layers. Combine sauce ingredients and pour over the cabbage rolls. Bring to the boiling point on top of stove, then cover and bake in 350 degree oven for 90 minutes. During the baking time, remove lid to spoon sauce over the top layer a few times. Remove kitchen twine and serve over a bed of egg noodles, rice, or with mashed potatoes.

Tips:

Choose the right cabbage: Select a large, firm head of green cabbage with tightly packed leaves.
Prepare the cabbage leaves properly: To make the cabbage leaves pliable, blanch them in boiling water for a few minutes, or microwave them for a few minutes until softened.
Mix the filling thoroughly: Make sure the filling is evenly mixed and well-seasoned before stuffing the cabbage leaves.
Roll the cabbage rolls tightly: Roll the cabbage rolls as tightly as possible to prevent them from falling apart during cooking.
Cook the cabbage rolls in a flavorful broth: Use a flavorful broth, such as chicken broth or vegetable broth, to cook the cabbage rolls.
Serve the cabbage rolls with a variety of accompaniments: Serve the cabbage rolls with a variety of accompaniments, such as plain yogurt, sour cream, or a tomato sauce.

Conclusion:

Middle Eastern cabbage rolls are a delicious and versatile dish that can be enjoyed by people of all ages. With their unique flavor and texture, these cabbage rolls are sure to be a hit at your next gathering. So, if you're looking for a new and exciting dish to try, give Middle Eastern cabbage rolls a try. You won't be disappointed!