As soon as I saw this in this months cooking mag., I knew DH would want to make it. I hope you will also. On the menu for this week.
Lebanese Stuffed Cabbages
12 cabbage leaves
1 cup canned garbanzo beans/chickpeas, rinsed, drained
1 small onion, chopped]
1/2 cup cooked rice
1/2 bunch fresh parsley, minced
1/4 cup butter, melted
1/4 cup olive oil
1/4 cup tomato paste
1 tsp. Lebanese seven-spice blend (Baharat)
1 tsp. ground allspice
1/2 tsp. pepper
1/2 lb. ground beef
4 cups water
1/2 cup lemon juice
4 garlic cloves, minced
lemon slices, optional
1. In batches, cook the cabbage in boiling water until crisp-tender, 3 to 5 minutes. Drain; cool slightly. Trim thick vein from bottom of each cabbage leaf, making a V-shaped cut.
2. In a large bowl, combine garbanzo beans, onion, rice, parsley, butter, oil, tomato paste and seasonings. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling.. Fold in sides and roll up.
3. Place in a Dutch oven, seam side down. Add water, juice and garlic. Bring to a boil; reduce heat. Simmer, covered, until a thermometer inserted in beef reads 160 F. and cabbage is tender, 10 to 12 minutes. If desired, serve with lemon slices.
Source: Taste of Home mag. Feb./Mar. 2021
Lebanese Stuffed Cabbages
12 cabbage leaves
1 cup canned garbanzo beans/chickpeas, rinsed, drained
1 small onion, chopped]
1/2 cup cooked rice
1/2 bunch fresh parsley, minced
1/4 cup butter, melted
1/4 cup olive oil
1/4 cup tomato paste
1 tsp. Lebanese seven-spice blend (Baharat)
1 tsp. ground allspice
1/2 tsp. pepper
1/2 lb. ground beef
4 cups water
1/2 cup lemon juice
4 garlic cloves, minced
lemon slices, optional
1. In batches, cook the cabbage in boiling water until crisp-tender, 3 to 5 minutes. Drain; cool slightly. Trim thick vein from bottom of each cabbage leaf, making a V-shaped cut.
2. In a large bowl, combine garbanzo beans, onion, rice, parsley, butter, oil, tomato paste and seasonings. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling.. Fold in sides and roll up.
3. Place in a Dutch oven, seam side down. Add water, juice and garlic. Bring to a boil; reduce heat. Simmer, covered, until a thermometer inserted in beef reads 160 F. and cabbage is tender, 10 to 12 minutes. If desired, serve with lemon slices.
Source: Taste of Home mag. Feb./Mar. 2021
