Wasfetna

Stuffed cabbage rolls

Cabbage leaves rolled around rice and meat, cooked with garlic, dried mint and a touch of lemon.

Stuffed cabbage
Cooking time
1 hr 43 min
Hands-on time
1 hr 3 min
Free time
35 min
Difficulty
Medium
Cuisine
Levantine
Calories
660
Contains
Dairy

The cabbage leaves are peeled off one by one as they soften in the boiling water, because boiling the whole head at once turns the outer leaves to mush before the inner ones soften. The rolls leave a little room for the rice so it doesn't swell and split them, and are held down in the pot with a heavy plate.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

5people

Amounts follow the number of people

For the filling

For the cooking water

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Large pot for boiling — The whole cabbage is boiled and the leaves peeled away as they soften.
  • Wide pot — The rolls are packed tightly with garlic cloves between the layers.
  • Heavy plate — Sits on top of the rolls to hold them so they do not unwrap.

Method

  1. Boil the whole head of cabbage in boiling water, and remove the leaves one by one as they soften.

    20 min
    You’ll know it’s ready when

    Each leaf comes away easily and bends without breaking.

    Tip: Don't boil the whole head at once — the outer leaves fall apart before the inner ones soften.

  2. Cut off the thick vein from each leaf, and divide the large leaves in half.

    10 min
    You’ll know it’s ready when

    The leaves are uniform in size and flexible.

  3. Mix the rice with the meat, spices, salt and ghee, place a teaspoon on each leaf and roll it into tight fingers.

    25 min
    You’ll know it’s ready when

    The wrap is tight and no filling is visible.

    Tip: Leave a little room — the rice will swell and break through the tight roll.

  4. Arrange the rolls tightly in the pot with garlic cloves between the layers, and place a heavy plate on top of them.

    8 min
    You’ll know it’s ready when

    The rolls are packed tight and don't float or shift.

    Tip: The weight is what prevents it from falling apart during boiling.

  5. Pour in hot water and salt until it is covered, and add the lemon if you like a sharper tang; cover the pot and leave it on low heat.

    35 minYou can walk away
    You’ll know it’s ready when

    The rice inside the rolls is completely soft and the water has gone down.

  6. Add the dried mint and leave the pot covered for five minutes before turning over and serving.

    5 minYou can walk away
    You’ll know it’s ready when

    The scent of mint is pronounced, and the rolls are firm.

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