🇱🇧 Lebanon
Stuffed Cabbage
A winter Sunday pot: cigars of cabbage rolled thin as fingers, stacked over lamb bones, sharp with lemon and garlic.
🔪 Prep: 60 min🔥 Cook: 60 min📈 Difficulty: Medium
Cooking for
6 people
✨ What makes it special
Rolled pencil-thin, cooked over lamb bones with whole garlic cloves, and sharpened with plenty of lemon and dried mint.
Ingredients
- 1 headwhite cabbage, large
- 300 grice
- 300 gground lamb or beef
- 10 clovesgarlic, whole
- 3 lemons
- 1 tbspdried mint
- 1 tspseven-spice
- 300 glamb bones or chops (for the pot base)
Method
- 1
Blanch the cabbage leaves until pliable and trim the thick ribs.
- 2
Mix rice, meat, and spices; roll thin cigars, open-ended.
- 3
Layer the pot with bones, then tight rows of rolls with garlic cloves tucked between.
- 4
Weigh down with a plate, cover with water and lemon juice, and simmer an hour.
- 5
Flip onto a platter and serve with extra lemon and dried mint.
🍽 On your table
How this dish looks served for 6