Lebanese Cabbage Rolls, Recipes - Cook & Eat Lebanese

Submited by: Lindsey Cook , Dallas , United States

(41 votes)

Total Time: 2 hours | Preparation Time: 30 minutes | Serves: 12

Cabbage rolls have always been a dish served around the holidays in my family. We absolutely love them and I have just recently started making them. I used to leave it to my Nana and Mom to do it, but now I really enjoy making cabbage rolls as well. I especially enjoy putting my own spin on the filling.

2 heads cabbage
2 pounds lean ground beef (1kg)
1 cup white rice
1 medium onion, chopped
1-14.5oz can diced tomatoes (425gr/tin)
3 cloves garlic, chopped
2 tbsp brown sugar
2 tsp salt
1 tsp pepper
1 tsp cinnamon.

For the sauce:

32 ounces tomato soup (2 tins)
3 cups water
1-6 ounce can tomato paste (half a tin)
1-14.5 ounce can diced tomatoes (1 tin)
6 cloves garlic mashed
2 tbsp brown sugar
4 tsp salt
2 tsp pepper
Juice from one large lemon

Fill a large soup pan with boiling water. Bring to a boil. While water is coming to a boil, core the cabbage. Use a sharp knife to cut the core out from the center.
Once water is boiling, submerge cabbage in the water, core side down. After about two minutes, start trying to remove the leaves carefully from the cabbage using a fork and tongs. They should separate fairly easily. Gather cabbage leaves on a plate and let sit. Discard of water after the leaves have all been removed from both heads of cabbage.
In a large bowl, combine ground beef, rice, diced tomatoes, onion, garlic, brown sugar, salt, pepper, and cinnamon. Stir together.
Next you want to fill the rolls. Using a small pairing knife, thin out the vein from a piece of cabbage. You will want to do this for every cabbage leaf. Place about 1/2 cup worth of filling at the base of the cabbage leaf. Fold the top edges over the filling, then roll.
See my video to see how I roll the cabbage rolls. Repeat the process until you have used up all the filling.
In a separate bowl whisk together all of the ingredients for the sauce. Using the extra pieces of cabbage, line the bottom of a dutch oven with cabbage pieces. This will prevent the rolls from burning. Add the cabbage rolls to the dutch oven, pour tomato mixture over top, bring sauce to a boil, then let simmer for an hour and a half.
Rolls will absorb quite a bit of the tomato sauce.

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The following is a video of me making cabbage rolls.

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User Points:680

Thank you! Also, the type of rice I used was minute rice.
by :Lindsey Cook
22 - Feb - 2012

User Points:1380

niceee ;)
by :Sousou Ghaddar
22 - Feb - 2012

User Points:680

Thank you Rona! Let me know if you try it :)
by :Lindsey Cook
21 - Feb - 2012

User Points:18675

Thanks for the recipe!!!Added to my inbox and Goodluck!!!
by :Rona Campos
21 - Feb - 2012

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