|Photo: Lebanese Cabbage Rolls Recipe|
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lebanese Cabbage Rolls Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lebanese Cabbage Rolls.
These Lebanese cabbage rolls are stuffed with lamb and infused with the flavors of turmeric, ground ginger and allspice.
4 servings, 2 cabbage rolls & 2 tablespoons sauce each
Active Time: 1 1/4 hours
Total Time: 2 hours
1/2 cup bulgur
1 large head Savoy cabbage
2 tablespoons extra-virgin olive oil
2 cups finely chopped onion
1 cup finely chopped leeks, white and light green parts only
3/4 teaspoon salt
3/4 teaspoon freshly ground pepper
1/2 teaspoon ground turmeric
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
Pinch of ground cinnamon
12 ounces ground lamb
1/2 cup chopped flat-leaf parsley
2 teaspoons chopped fresh mint
1 large egg, lightly beaten
1/2 cup white wine
1/2 cup reduced-sodium chicken broth
2 teaspoons grated lemon zest
3 tablespoons lemon juice, divided
1 egg yolk
Prepare bulgur according to package directions; transfer to a medium bowl.
Preheat panggangan to 325°F.
Bring 2 1/2 cups water to a boil in a large skillet. Trim bottom of cabbage and separate leaves. Add the 8 largest leaves to the boiling water, cover, reduce heat to medium-high and simmer until softened, 5 to 7 minutes. Transfer to a clean work surface to cool. Reserve the remaining leaves.
Meanwhile, heat oil in a large skillet over medium heat. Stir in onion and leeks. Cover and cook, stirring occasionally, until the vegetables are soft, 5 to 8 minutes. Stir in salt, pepper, turmeric, ginger, allspice and cinnamon; cook, stirring, 1 minute more. Transfer the mixture to the bowl with the bulgur and let stand until cool enough to handle, about 5 minutes. Add the lamb, parsley, mint and lightly beaten egg. Gently knead the mixture with your hands until well blended.
Line a 9-by-13-inch baking pan with some of the uncooked cabbage leaves. Place about 1/2 cup of filling over the root end of each cooked leaf. Fold in the sides and roll up to form a bundle. Lay the cabbage rolls seam-side down in the pan. Combine wine, broth, lemon zest and 2 tablespoons lemon juice. Pour over the cabbage rolls. Cover tightly with foil.
Bake until the thicker ribs of the cabbage leaves are very tender and an instant-read thermometer inserted into a roll registers at least 165°F, 45 minutes to 1 hour.
Transfer the rolls and cabbage leaves to a serving platter; tent with foil to keep warm. Carefully pour the juice from the pan into a small saucepan; bring to a boil over medium-high heat and boil until reduced by about half, 6 to 10 minutes. Whisk the remaining 1 tablespoon lemon juice and egg yolk in a small bowl. Whisk the reduced liquid into the lemon-yolk mixture, then pour the sauce back into the pan. Cook over low heat, whisking constantly, until thickened enough to coat the back of a spoon, 2 to 4 minutes. (Take care not to overheat the sauce or the egg will curdle.) Serve the rolls with the sauce.
Tips & Notes
Make Ahead Tip: Prepare cabbage leaves (Step 3); make stuffing (Steps 1 & 4), omit egg; refrigerate separately up to 1 day. Add egg and continue with Steps 5-7.
Per serving: 521 calories; 30 g fat ( 11 g sat , 15 g mono ); 155 mg cholesterol; 38 g carbohydrates; 0 g added sugars; 24 g protein; 11 g fiber; 642 mg sodium; 953 mg potassium.
Nutrition Bonus: Vitamin C (129% daily value), Vitamin A (58% dv), Folate (54% dv), Magnesium (31% dv), Zinc (29% dv), Potassium (28% dv)
Carbohydrate Servings: 2
Exchanges: 2 1/2 medium-fat meat, 1 starch, 5 vegetable, 3 1/2 fat
From EatingWell: September/October 2012