Best 5 Middle Eastern Stuffed Cabbage Rolls Recipes
Embark on a culinary journey to the heart of the Middle East with our tantalizing stuffed cabbage rolls. These delightful parcels of savory goodness are lovingly handcrafted using tender cabbage leaves, enveloping a flavorful filling of seasoned ground beef, aromatic rice, and a symphony of herbs and spices. Immerse yourself in the diverse flavors of the region with our carefully curated collection of recipes, each offering a unique twist on this classic dish. From the tangy zest of lemon and sumac to the warmth of cumin and coriander, our recipes cater to every palate. Whether you prefer a traditional approach or crave a contemporary flair, our stuffed cabbage rolls will transport you to the bustling souks and aromatic kitchens of the Middle East.
**Recipe 1: Classic Middle Eastern Stuffed Cabbage Rolls:**
Experience the authentic flavors of the Middle East with our classic stuffed cabbage rolls. Tender cabbage leaves are meticulously stuffed with a savory blend of ground beef, rice, and a harmonious balance of spices. Simmered in a rich tomato sauce infused with garlic, onion, and herbs, these cabbage rolls deliver a comforting and hearty meal that will warm your soul.
**Recipe 2: Spiced Lamb and Pistachio Stuffed Cabbage Rolls:**
Indulge in a luxurious variation of stuffed cabbage rolls, featuring tender lamb meat and the nutty crunch of pistachios. The succulent lamb filling is seasoned with a vibrant blend of Middle Eastern spices, creating a symphony of flavors that dance on your palate. Topped with a creamy yogurt sauce, these cabbage rolls offer a delightful contrast of textures and flavors.
**Recipe 3: Vegetarian Stuffed Cabbage Rolls with Quinoa and Feta:**
Embrace a meatless delight with our vegetarian stuffed cabbage rolls. Quinoa, a nutritious and protein-packed grain, forms the base of the filling, complemented by aromatic vegetables, herbs, and tangy feta cheese. Nestled in tender cabbage leaves and simmered in a flavorful vegetable broth, these cabbage rolls cater to vegetarians and health-conscious individuals alike.
**Recipe 4: Mediterranean Stuffed Cabbage Rolls with Lemon and Sumac:**
Transport yourself to the vibrant shores of the Mediterranean with our zesty stuffed cabbage rolls. A harmonious blend of lemon, sumac, and fresh herbs enlivens the ground beef and rice filling, creating a refreshing and tangy flavor profile. Served with a cooling yogurt sauce, these cabbage rolls offer a delightful balance of flavors and textures.
**Recipe 5: Middle Eastern Stuffed Cabbage Rolls with Pomegranate Molasses:**
Experience the rich and sweet flavors of the Middle East with our pomegranate molasses-glazed stuffed cabbage rolls. The tangy sweetness of pomegranate molasses adds a unique depth of flavor to the savory filling, while the tender cabbage leaves provide a delicate contrast. Garnished with fresh herbs, these cabbage rolls are a feast for both the eyes and the taste buds.
MIDDLE EASTERN STYLE STUFFED CABBAGE ROLLS
Middle Eastern style cabbage rolls, stuffed with spiced ground beef. A Syrian mother's recipe.
Provided by Nikki Gladd
Time 1h20m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Lightly grease a casserole dish with cooking spray.
- Bring a large pot of water to a rapid boil. Cut a circle around the stem of the cabbage and remove the core. Carefully place head of cabbage into the boiling water. After about 1-2 minutes, the top leaf will come off easily when tugged with tongs. Remove from the water and transfer to a large clean work surface. Wait another minute and remove the next outer leaf. Continue until you have 10 cabbage leaves removed. Turn off the heat, and discard the rest of the cabbage or reserve for another use. Pat the leaves dry with paper towels. Cut out the thick part of the rib (creating a "V") from the bottom of each leaf, but don't cut more than a third of the way into the leaf.
- In a large bowl, mix together the ground beef, melted butter, cooked rice, cumin, allspice, salt and pepper. I use my hands to get it fully combined. With the stem side of the cabbage leaf facing you, divide the meat mixture evenly over the center of each leaf. Fold the bottom edges over the mixture and then fold the sides over and roll tight. Place the cabbage rolls, seam side down, in the prepared baking dish.
- Cover with foil and bake for 1 hour. Serve immediately with roasted vegetables, Pita bread and tabbouleh for a full Middle Eastern feast.
Nutrition Facts : ServingSize 1 g
LEBANESE STUFFED CABBAGE ROLLS
Steps:
- Bring a large pot of water (or chicken broth) to a boil.
- Using a sharp knife, carefully remove tough inner core of the cabbage. When water or broth has come to a boil, add the whole head of cabbage (cored) to the pot. In about 2-3 minutes, the cabbage leaves will slowly start to separate from the head. Carefully place them on a plate as they fall off the core.
- In a medium bowl, combine sirloin, rice, salt, pepper, lemon juice, cinnamon and half of the garlic.
- Working one leaf at a time, place 1-2 tablespoons of meat mixture in the middle and roll until meat is covered with cabbage.
- Place stuffed cabbage rolls in the same pot you used to cook the leaves and line them up close together, alternating direction with each layer. Continue until leaves are gone.
- If you have any extra meat mixture, roll them into tiny meatballs and add them on top of the stuffed rolls. Cover stuffed cabbage with water - about ½ in above top layer. Throw in dried mint and remaining 2 crushed garlic cloves. Squeeze any leftover lemon juice and season with salt and pepper to taste.
- Take a small plate and turn it upside down and place on top of rolls.Push down to ensure all rolls are submersed in liquid. Cover pot and bring to a boil. Simmer for 20-30 minutes or until meat is fully cooked through. Serve with plain yogurt.
Nutrition Facts : Calories 211 kcal, Carbohydrate 16.8 g, Protein 18 g, Fat 7.9 g, SaturatedFat 3 g, Cholesterol 47 mg, Sodium 434 mg, Fiber 1.9 g, ServingSize 1 serving
MIDDLE-EASTERN MEATLESS CABBAGE ROLLS
Very simple ingredients combine for wonderful flavor. Delicious warm or cold. I love these and don't find it labor intensive, rather rolling the cabbage for me is relaxing! I use brown rice and I do use toothpicks to keep rolls closed. I also mash the chickpeas first as it makes the filling easier to stuff. I also did not peel tomatoes and it was fine. I tweaked this recipe after I tried it, adding easy tips. Make sure to choose a very large cabbage head--better leaves. Make sure you are gentle with removing leaves from hot water as they tear easily. This is from Tess Mallos Complete Middle East Cookbook.
Provided by Somogirl
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Gently saute spring onions in 1/4 cup olive oil for 2-3 minutes. Place in large bowl add remaining stuffing ingredients, adding salt and pepper to taste.
- Remove leaves from cabbage carefully so as not to tear them. Parboil leaves in boiling water until limp enough to handle, cooking leaves in 2 to 3 batches. Drain in colander, rinse with cold water.
- Cut out larger center rib of each leaf, any large leaves in half. Line base of a deep pan with the ribs and any leftover torn leaves.
- Place a generous tablespoon of stuffing on base of each leaf, roll once and tuck in sides to contain filling. Roll to end of leaf. Repeat with remaining ingredients.
- Crush and mince garlic add salt, mint and lemon juice; mix with olive oil. Pack rolls flap side down in lined pan, sprinkling garlic-lemon mixture between layers of rolls. Invert a plate on top of rolls to keep them intact during cooking. Add enough cold water to just cover rolls, put lid on firmly.
- Bring to boil, reduce to low and simmer 45 minutes. Remove from heat and leave aside 30 minutes. Serve lukewarm or cold.
Nutrition Facts : Calories 442.2, Fat 27.9, SaturatedFat 3.9, Sodium 534.9, Carbohydrate 43.7, Fiber 5.8, Sugar 4.7, Protein 6.4
MIDDLE EASTERN-STYLE CABBAGE ROLLS
Add this vegan dish to your repertoire. We've filled cabbage leaves with satisfying brown rice and lentils along with mint, lemon, tahini and pine nuts
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h20m
Number Of Ingredients 18
Steps:
- Bring a large pan of water to the boil, add the cabbage leaves and put a heavy ladle on top to keep them submerged. Boil for 4 mins, then drain, reserving the water.
- Meanwhile, heat the oil in a non-stick pan. Reserve 2 tbsp of the onion, then fry the rest for 10 mins until just golden. Stir in the pine nuts and cook until starting to colour. Add the spices and rice, then pour in 450ml of the reserved water. Stir in the bouillon powder, cover and cook for 15 mins until the rice is almost tender and the liquid is absorbed. Stir in the lentils, zest and mint.
- Heat the oven to 180C/160C fan/gas 4. Put a spoonful of the rice into the centre of a cabbage leaf, roll up and put in a shallow casserole dish. Repeat with the remaining rice and leaves. Cover and bake for 30 mins until the rice is fully tender.
- Meanwhile, combine the tahini, lemon juice, garlic and 3 tbsp water, and mix the salad ingredients with the reserved onion. If you're following our Healthy Diet Plan, serve half the rolls with half of the sauce and half of the salad. Cover and chill the rest to eat another day. Will keep in the fridge for two to three days. Reheat in the microwave until hot.
Nutrition Facts : Calories 463 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 11 grams sugar, Fiber 14 grams fiber, Protein 16 grams protein, Sodium 0.8 milligram of sodium
MIDDLE EASTERN STUFFED CABBAGE ROLLS
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 cabbage with tightly packed leaves. Savoy cabbage, green cabbage, or red cabbage can be used.
- Blanch the cabbage leaves: This makes them pliable and easy to roll. To blanch, bring a large pot of salted water to a boil. Drop the cabbage leaves in the boiling water for 30 seconds to 1 minute, or until they are bright green and wilted. Immediately transfer the leaves to a bowl of ice water to stop the cooking process.
- Use a variety of fillings: The sky's the limit when it comes to fillings for stuffed cabbage rolls. Some popular options include ground beef, lamb, pork, rice, vegetables, and herbs. You can also add spices, such as cumin, paprika, and cinnamon, to taste.
- Roll the cabbage rolls tightly: This will help to keep the filling inside the rolls. To roll a cabbage roll, place a spoonful of filling in the center of a cabbage leaf. Fold the sides of the leaf over the filling and then roll it up from the bottom. Tuck in the ends of the leaf as you roll.
- Cook the cabbage rolls in a flavorful sauce: This will help to add moisture and flavor to the rolls. Some popular options for sauces include tomato sauce, beef broth, or vegetable broth. You can also add vegetables, such as onions, carrots, and celery, to the sauce.
- Serve the cabbage rolls hot: Stuffed cabbage rolls are best served hot, straight from the oven or stovetop. You can garnish them with fresh herbs, such as parsley or cilantro.
Conclusion:
Middle Eastern stuffed cabbage rolls are a delicious and hearty dish that is perfect for a special occasion or a weeknight meal. With a variety of fillings and sauces to choose from, there is a stuffed cabbage roll recipe out there for everyone. So next time you're looking for a new and exciting dish to try, be sure to give stuffed cabbage rolls a try!
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